One of my absolute favorite desserts to make all year round (but especially in the summer) is lemon cheesecake. This dessert is so refreshing and is always welcomed with a smile by all my family members and friends. It is always a HUGE hit at events so you can never go wrong with choosing to make it. I always get compliments on this dessert and get asked for the recipe so I’m sure you will love it.
Making cheesecake can be time-consuming if you go with the traditional method of using a cheesecake water bath + equipment. This is why I wanted a faster and easier solution to simplify and speed up the process. I came up with this delicious 15 minute dessert that tastes just as good as the regular cheesecake (for the fraction of the time!). It takes only 15 minutes to prepare so you will find yourself making this dessert at all occasions.
What I love the most about this recipe is that it is very budget friendly. The ingredients are simple and easy to find in your local store. You may even have some of the ingredients laying in your fridge already! Scroll down for a printable recipe with the full instructions how to make this dessert. Let me know your thoughts if you try it in the comments below! 🙂
No Bake Delicious and Refreshing Lemon Cheesecake Dessert In A Jar
Equipment
- Food Processor / Mixer / Blender
Ingredients
- 1 box Digestive Biscuits (or biscuits of choice)
- 3 Lemons
- 1 Orange
- 1 Lime
- 1 Heavy Cream
- 1 Cream Cheese (or Mascarpone)
- 2 Eggs
- ½ Unsalted Butter
- 1 Gelatine *optional
- 1 Whipped Cream
Instructions
- Melt ½ of unsalted butter over medium heat and slowly mix it with crumbled biscuits in a food processor until you get a consistency that is not too solid nor soft. You should be able to mold the mixture and pick it up with a spoon without problems.
- Add the biscuit-butter mixture to the bottom of your jars to form the bottom layer. (The layers height can be your personal preference.)
- Mix heavy cream, cream cheese, lemon, orange and lime juice in a food processor or a blender (or any type of mixer). Add in lemon zest from 1 lemon. Add a pinch of salt.
- Fill the jars with the cream cheese mixture until near the top. Make sure to leave space for the final layer of lemon jelly!
- Separate egg yolks from the egg whites. Over medium heat mix the egg yolks with lemon juice until the mixture starts to thicken enough to coat the spoon. Optional: Prepare the gelatine according to the instructions on the package and mix it with the egg-lemon mixture.
- Add the lemon mixture to the jars as the final layer and leave in the fridge for a few hours until it cools or the gelatine thickens.
- Optional: Add whipped cream on top of the cheesecake jars and decorate to your liking.
Notes
