Blueberry Cheesecake and Lemon Posset Filled Lemons

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Hayley Bisofsky Pope
Cornwall dweller, lifestyle blogger and founder of The Little Naturalists Club
4 July 2023

This is the perfect pairing for any summer barbecue. This citrusy, velvety dessert is typically made in advance, meaning you can spend more time outside with your guests and less time in the kitchen. Served inside lemon skins, they make for quite the talking point and despite their luxury look, they’re super easy to make.

Top tip

When choosing your lemons, search for larger lemons that have more pointed ends and thicker rinds: they tend to look better when halved and hallowed out. When serving, there is no need to provide a plate, simply arrange them on a sharing board with teaspoons and let everyone help themselves! Not only does this look beautiful, it also saves on the washing up; win-win. 

You will need:

3 large lemons

100g soft cheese 

15g caster sugar 

2 large tablespoons of blueberry jam 

150ml of double cream 

2 large tablespoons of lemon curd


  1. Half the lemons length ways and hallow them out, reserving the flesh and juice
  2. In one bowl ,mix the soft cheese with the caster sugar and jam (this becomes your blueberry cheesecake mix)
  3. In another bowl, whip the double cream until thick but not quite spreadable – you want it to be a thick pour. 
  4. To the double cream add the lemon curd and some of the lemon juice. This can be done to taste, you’ll want it to be tart to cut through the cream and sugar, but not too tart that it makes you squirm. Once the juice has been added you will need to whip it again. This time you want to take it to an ‘almost’ spreadable texture. It should be a thick dollop like consistency, not pourable, but not quite a thick spread (this is your lemon posset mix)
  5. Using a spoon, fill half the lemon skins with the blueberry cheese cake mix and then with a completely clean spoon, fill the remaining lemon skin with the lemon posset mix. 
  6. Place in the fridge for at least 12 hours but preferably overnight, loosely covering with cling film so that they don’t absorb any fridge smells.
  7. The next day, chilled and set, they’re ready to enjoy!

Final touches

When it comes to serving they can be presented simply as they are, or, for an added flourish, adorn them with a healthy mint sprig or some raspberries and blueberries. Alternatively, if you fancy show-stopping topping, sprinkle them with some caster sugar that has been blended with rose petals from the garden. This not only gives the top a nice crunchy texture, but the delicate floral rose scent also comes through, adding a subtle yet indulgent finishing touch.