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
You can keep this dessert in the fridge for 3 days.
