Lemon Cheesecake Jars



200g cream cheese

200g digestive biscuits

6 tbsp. icing sugar

200ml double cream

2 tsp vanilla extract

4 lemons

8 jars with lid


  1. Place biscuits in a sealed freezer bag and use a rolling pin to break them down into crumbs.
  2. Divide the crumbs between the jars.
  3. Tip cream cheese, five tablespoons of icing sugar, cream and vanilla extract into a mixing bowl and whisk until it’s softly whipped.
  4. Squeeze the juice of half of the lemons into another bowl and add remaining icing sugar then stir until it’s formed a runny paste.
  5. Stir into the whipped cream mixture and pour into the jars.
  6. Slice the remaining lemons and place on top of the cheesecake mixture in each jar.
  7. Secure the lid on each jar and keep chilled until ready to pack up your picnic.
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