Lemon Cheesecake Pots

Serves: 4 | Prep Time: 10 minutes

Creamy lemon cheesecake layered with buttery biscuit crumbs for a light and refreshing dessert that's perfect after a rich main course.

Ingredients

• 8 Belmont Digestive Biscuits
• 50g Cowbelle Butter, melted
• 250g Emporium Full Fat Soft Cheese
• 150ml Cowbelle Double Cream
• 2 tbsp The Pantry Icing Sugar
• Zest and juice of 1 Nature's Pick Lemon
• Lemon zest curls, to serve

Method

1. Crush the digestive biscuits into fine crumbs.
2. Mix with the melted butter and divide between four serving glasses.
3. Whisk together the soft cheese, double cream, icing sugar, lemon zest and lemon juice until thick and smooth.
4. Spoon the cheesecake mixture over the biscuit base.
5. Finish with extra lemon zest.
6. Chill for a few minutes or serve immediately.