Lemon cheesecake jars

Looking for a quick dessert? You can whip up these no-bake, pint-sized, delicious treats in no time with their crunchy crusts, creamy cheesecake fillings and tart lemon curd toppings
Lemon Cheesecake Jars
ITP Images
Lemon Cheesecake Jars
September 10, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 15 minutes
Serves 6-8
PHOTO BY Aasiya Jagadeesh
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang


100g digestive biscuits
1/2 cup + 3 tbsp butter
1 cup caster sugar
4 lemons, juiced and zested
3 spinneysFOOD Organic Free Range Eggs
400g cream cheese
1 cup icing sugar
1 tbsp vanilla essence


  • 1

    Briefly blitz the digestive biscuits in a food processor to create crumbs, or alternatively place them in a plastic bag and crush them with a rolling pin.

  • 2

    Melt 3 tbsp of butter and mix this into the crumbs. Divide the mixture into the jars, pressing down slightly. Set aside.

  • 3

    To make lemon curd, melt 1/2 a cup of butter with sugar, lemon juice and the zest in a double boiler. Whisk the eggs together in a separate bowl.

  • 4

    Once the butter, sugar and lemon mixture has melted, slowly whisk in the eggs one at a time. Keep the mixture in the double boiler for about 10 minutes, continuously stirring with the whisk until it thickens. Transfer the mixture to a piping bag and refrigerate.

  • 5

    In a bowl, whisk the cream cheese, icing sugar, and vanilla essence together. Transfer the mixture to a piping bag.

  • 6

    Pipe the cream cheese mixture into the jars and follow with the lemon curd mixture. Refrigerate until ready to serve.


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