For the base

  • 5 Digestive biscuits
  • 50 g butter

For the lemony topping

  • 4 tbsp Greek yogurt
  • 6 tbsp lemon curd
  • 1 tsp lemon juice
  • 125 ml heavy cream

To garnish (optional)

  • blueberries or raspberries
  • confectioners' sugar


  1. Put the biscuits in a plastic bag & crush them using a rolling pin.
  2. Melt the butter in a small saucepan & stir into the crumbs.
  3. Lightly oil 4 ring moulds (approx 7cm wide/3cm deep).Divide the crumbs between them & use clean fingers to press firmly into the base. Or you could make these in small glass ramekins.
  4. Chill in the fridge while you are preparing the filling.
  5. Put the yoghurt, lemon curd & lemon juice into a large bowl, mix until smooth.
  6. Whip the cream until it makes slightly floppy peaks. Mix 2 tablespoons of the whipped cream into the lemon yoghurt mixture, then fold in the remaining whipped cream.
  7. Spoon carefully on top of the biscuit bases. Fill to the top & smooth off with a palette knife. Chill in the fridge for at least 30 minutes. Run a knife around the inside edge of the ring moulds to release the cakes. It helps if you rinse the knife in cold water after removing each cheesecake. Garnish with blueberries & a sprinkling of icing sugar.
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