0.5 lbs / 300 g blueberries
3 tablespoons caster sugar
1 tablespoon creme de cassis (optional)
5 digestive biscuits
1 oz / 25 g unsalted butter, melted
0.5 lbs / 250 g mascarpone cheese
4 tablespoons double cream
4 tablespoons confectioners’ sugar
1 lemon, zest and juice

1) Place half of the blueberries, caster sugar and the creme de cassis in a small saucepan, cook over low heat for 2-3 minutes.
2) Remove from heat and stir in the remaining half of the blueberries.
3) Let cool.
4) Place digestive biscuits in the bowl of food processor and pulse until they resemble a fine crumb.
5) Add the melted butter and process to combine.
6) Evenly divide the mixture between 4 serving cups.
7) Press the mixture into the bottom of each cup.
8) Place in fridge to chill.
9) In a medium bowl, using an electric mixer, beat the mascarpone cheese, double cream, confectioners’ sugar and the lemon zest and juice, until smooth.
10) Make alternative layers of cheesecake and blueberry mix in each serving cup, ending with the blueberries.
11)Serve.