Cheesecake in a Glass - Lemon Cheesecake in a Glass

Recipe for an easy lemon cheesecake in a glass - a cheesecake without gelatine.

Use a shop-bought lemon curd and make the dessert in just 15 minutes, - or make your own lemon curd.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in a glass, cheesecake without gelatine, Lemon cheesecake

Total Time 15

Servings servings

Calories 565kcal

175 g Bastogne biscuits spiced caramelised biscuits – Lotus Biscoff or other speculoos biscuits can be used instead
50 g butter

Melt the butter in a saucepan and take it off the heat.
Blitz or crush the biscuits to fine or medium-fine crumbs, and stir them into the butter.
Divide the biscuit mixture between 6 serving glasses. Don't press the crumbs down as you would for a classic cheesecake, - they should simply sit in an even layer.

Put the cream cheese, cream, icing sugar, vanilla sugar, lemon juice and lemon zest in a bowl, - and whisk together until the cream thickens.
Take care not to over-whisk, - the cream should stay soft and smooth.
Transfer the cheesecake cream to a piping bag (this gives you the most control), and pipe the cream on top of the biscuit crumbs.
*If you like, smooth the top with the back of a warm spoon.
Spoon a couple of tablespoons of lemon curd on top, and decorate with crushed Bastogne biscuits, a little mint and/or an edible flower.
If you make your own lemon curd, it must of course cool completely before it goes on the dessert.