No-Bake Lemon & Berry Cheesecake Jars
20 min · Easy
#dessert#kid-friendly#summer#vegetarian
Dessert with zero oven anxiety: a buttery biscuit rubble, a cloud of tangy lemon cheesecake, and a tumble of jammy summer berries, layered in a jar. Make them ahead, chill, and pull out pure sunshine when the mood strikes.
Ingredientsfor 4 portions
- 8 cracker Honey Graham Crackers, crushed
- 3 tbsp Butter, melted
- 250 g Cream Cheese, softened
- 150 ml Heavy Cream
- 40 g Granulated Sugar
- 1 Lemon, zest and juice
- 250 g Strawberries, hulled and quartered
- 120 g Blueberries
Steps
- Stir the crushed biscuits with the melted butter until they look like damp sand, then press a spoonful firmly into the base of each jar or glass.
- Whip the cold heavy cream to soft peaks and set aside.
- In another bowl, beat the softened cream cheese with the sugar and the lemon zest and juice until smooth and glossy.
- Fold the whipped cream gently into the lemon cream cheese until light and airy — fold, don't beat, to keep the mousse-like texture.
- Spoon or pipe the lemon cheesecake over the biscuit bases, then top with the strawberries and blueberries.
- Chill for at least 2 hours (or overnight) so the layers set and the flavours meld. Serve cold, straight from the fridge.
