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No-bake lemon cheesecake pots

No-bake lemon cheesecake pots


The last thing you want to do is turn on the oven on a hot summer’s day, so we’ve whipped up these no-bake cheesecakes for a speedy dessert

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    1739kj 419kcal
  • Fat
    High 47%
  • Saturates
    High 99%
  • Sugar
    Med 21%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 28g

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Big Bag Option


  • 120g Co-op ginger nut biscuits
  • 60g Co-op unsalted butter, melted
  • 225g Co-op soft cheese
  • 1½ tbsp Fairtrade caster sugar
  • Zest of 1 lemon, juice of ½
  • 275ml Co-op double cream
  • 175g Co-op lemon curd


  1. In a bowl or sealed food bag, crush the ginger nuts into a fine crumb using a rolling pin or the base of a heavy saucepan
  2. Add the melted butter, stirring to combine, then transfer to the fridge
  3. Beat the soft cheese with the caster sugar and lemon juice, then lightly whip in 225ml of the cream until combined – don’t overwhip, you want it to be thickened but not stiff
  4. Transfer to the fridge to cool
  5. Combine the lemon curd with 1 tbsp of water to thin it slightly – add a splash more water if still too thick
  6. Transfer to the fridge along with the other ingredients
  7. Once all the components are ready and chilled (you will have to break up the crumbs when you remove them from the fridge), layer all the components up in eight serving glasses, starting with the crumbs, then the soft cheese mix, then the lemon curd, and repeat, finishing with the crumbs
  8. Whip the remaining cream until slightly thickened and dollop onto each cheesecake
  9. Sprinkle with the lemon zest and serve

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