These easy and quick no-bake cheesecakes are so delicious with their creamy texture and zingy lemon flavour – perfect for a little hygge moment alone or together with loved ones.
Last weekend we celebrated my fiancé’s birthday, and since lemon is his favourite I decided to make these mini lemon cheesecakes for our little get-together with friends. It felt best in these times we are in to serve little portion cakes in jars for everyone to be on the safe side, so when I found these Weck jars with lids I knew they would be perfect.
Mini lemon cheesecakes
8 digestive biscuits
4 tbsp melted butter
180g cream cheese
How to do it:
(This recipe made 4 mini cheesecakes)
Base layer: crush the digestive biscuits in a food processor (or crumble by hand) until finely crushed. Add the melted butter and mix together.
Middle layer: combine the cream and sugar, and whisk together on high speed until it forms stiff peaks. Add in the cream cheese and mix on low speed until the mixture is smooth.
Top layer: If you just don’t have time to make your own lemon curd, you can use a store-bought one (I used the Tiptree lemon curd to save time). If you want to try to make it yourself, you can find a recipe for homemade lemon curd here which looks great.
Assemble: Put the base layer lightly on the bottom of the jar, no need to press firmly down. Then add the middle layer on top and smooth out. Lastly put as much of the lemon curd on top as you like (but remember that a little goes a long way). Place the jars in the fridge and eat whenever you feel like a fresh treat.
Easy, quick and tasty!
// Photo credit: Ingrid Opstad