Creamy, tangy lemon cheesecake layered with buttery crumbs, topped with whipped cream, juicy blueberries, and edible flowers.

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Ingredients (Makes 4 cups)

Graham Crust:

• 1 cup graham cracker crumbs (or digestive biscuits)

• 3 tbsp melted butter

• 1 tbsp sugar

Lemon Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• ½ cup sweetened condensed milk

• ¼ cup lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

Topping:

• Whipped cream

• Fresh blueberries

• Edible flowers (like daisies or chamomile, optional)

• Extra graham crumbs for garnish

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Instructions

1. Make the Crust:

• Mix graham cracker crumbs, melted butter, and sugar in a bowl.

• Press about 2 tablespoons into the bottom of each glass or dessert cup. Chill in fridge while preparing filling.

2. Prepare the Filling:

• Beat the cream cheese until smooth.

• Add condensed milk, lemon juice, zest, and vanilla. Beat until creamy and lump-free.

• Pour over the chilled crusts and smooth the tops.

• Chill at least 3 hours or until firm.

3. Decorate:

• Pipe or spoon whipped cream on top.

• Add blueberries and a sprinkle of extra graham crumbs.

• Garnish with edible flowers for a fresh, springtime finish.