Easy no bake lemon cheesecake - served in pots
When you’re short on time, this easy lemon cheesecake recipe served in pots is a perfect solution for any occasion. Easily whipped up in 20 to 30 minutes, you can throw it together before you go to bed, and it will be ready in the morning. Place in small glasses for fancy individual portions, or in jars for a portable picnic treat. Enjoy!
Equipment
- 1 whisk, handheld electric beaters, or a stand mixer
- 1 mixing bowl
- 6 to 8 small ramekins, short (low-ball) glasses or empty jam jars
Ingredients
- 250 g Philadelphia cream cheese full fat
- 4 to 6 Tablespoons of Lemon Curd more or less depending on your taste
- 6 Tablespoons Heaped Tablespoons of full fat Greek yoghurt
- 1 Packet McVitites Digestive biscuits crumbled
Instructions
- Soften the Philadelphia cream cheese by either leaving it out for a few hours at room temperature, or for short 30 second bursts in the microwave (check on it frequently, you don’t want to cook the cheese, you just want it to soften).
- To the mixing bowl add the cream cheese and lemon curd. Beat with the paddle attachment until the cream cheese has softened. Add the Greek yoghurt and continue to beat until the mixture has thickened.
- Crumble the biscuits into the bottom of your ramekins, low-ball drinking glasses or glass jars (I like using a glass vessel, as it shows off the beautiful layers of the biscuit, lemon cheesecake and toppings. You'll need 2 to 3 biscuits per glass.
- Spoon the lemon cream cheese mixture on top of the biscuit layer.
- Place the glasses or glass jars into the fridge for at least 6 to 8 hours to allow the cream cheese to set.
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