Lingonberry & Ginger Cheesecake Pots Recipe

In a mixing bowl, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract, and mix until well combined.

In a separate bowl, combine the lingonberry jam and grated ginger. Stir well.

In another bowl, mix the digestive biscuit crumbs with the melted butter until it resembles wet sand.

To assemble the cheesecake pots, start by adding a layer of the biscuit crust at the bottom of each serving glass or jar. Press it down gently with a spoon.

Next, add a layer of the cream cheese mixture on top of the crust.

Top the cream cheese layer with a spoonful of the lingonberry and ginger mixture.

Repeat the layers again, starting with the biscuit crust, then cream cheese, and finally the lingonberry and ginger mixture.

Finish off with a dollop of whipped cream and a few fresh lingonberries on top.

Refrigerate the cheesecake pots for at least 2 hours before serving to allow them to set.

Serve chilled and enjoy!