Earl Grey and Blueberry Cheesecakes
No Video
  • Prep time 30 '
  • Total time 210 '


  • 125 g digestive biscuit crumbs
  • 1 tbsp finely grated lemon zest
  • 40 g unsalted butter, melted
  • 4 leaves gelatine
  • 200 ml whipping cream
  • 1 Earl Grey tea bag
  • 280 g Philadelphia Original
  • 100 g caster sugar
  • 125 g fresh blueberries
  • A little icing sugar


  • To make the bases:
    Place 8 metal ring moulds of approximately 6-7 cm diameter on a baking tray. Combine together the biscuit crumbs, lemon zest and melted butter. Divide the mixture between the moulds and press firmly into the bases. Chill well whilst preparing the filling.
  • To make the filling:
    Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat 75 ml of the cream until warm in a small saucepan. Bring almost to the boil and add the tea bag. Leave to infuse for 10 minutes before discarding the teabag. Add the soaked gelatine and stir until melted. (You may need to reheat the cream a little). Whip the remaining cream until thick. Mix together the Philadelphia and sugar until smooth. Gradually whisk the tea flavoured gelatine cream into the Philadelphia mixture and then fold in the whipped cream. Gently fold in about three quarters of the blueberries. Allow the mixture to thicken slightly, until the blueberries are held in suspension, before dividing the mixture between the ring moulds. Refrigerate for 3 hours to set.
  • To decorate:
    Just before serving, remove the cheesecakes from the moulds by warming the moulds slightly with a warm damp cloth and pushing gently up from the bottom. Decorate each cheesecake with any remaining blueberries and a light dusting of icing sugar.


  • A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet.

Nutritional Information

Typical values Per Recipe
Energy 11658.0 kj
Energy 2784.0 kcal
Fat 197.6 g
Carb 216.0 g
Protein 32.0 g
Saturated fat 127.2 g
Salt 3.4 g
Dietary fibre 8.8 g
Sugars 158.4 g