Lemon Cheesecake Pots
with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4+
- Gluten
- Milk
- Eggs
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Traces of Cashew
- Traces of Pistachio
- Almond
- Traces of Walnut
- Eggs
- Traces of Tree Nuts
Creamy and fruity, these lemon cheesecake pots are sure to be a crowd-pleaser! Assemble three layers of goodness: start with a sweet crumb, load up the citrusy cheesecake filling, then top with our lemon passionfruit sauce.
Ingredients
½ packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut)
¾ packet
Sweet Crumb Mix
(Contains: Gluten; May be present: Milk, Peanuts, Sesame, Soy, Eggs, Tree Nuts)
1
lemon
2 bottle
cream
(Contains: Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs; )
Not included in your delivery
50 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Measure 100g caster sugar. Measure 150g sweet crumb mix. Zest the lemon to get a generous pinch, then juice (you should get about 3 tbs). Heat a medium saucepan over a medium heat. Add the longlife cream, measured caster sugar and lemon zest and cook, stirring, until it comes to the boil. Set aside to cool for 15 minutes.
In a medium heatproof bowl, place the butter and melt in a microwave. Add the sweet crumb mix, stirring, until combined. Divide the crumb mix between 4 serving glasses or jars. Using the back of a spoon, evenly spread the crumb mix pressing down to compress.
Using a spoon, fold the lemon juice into the cream mixture until combined. Evenly pour the lemon cream mixture over the crumb mix. Refrigerate for 6 hours or overnight.
When the lemon cheesecake pots have set and you are ready to serve, top with the passionfruit lemon sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the lemony taste, though some found it overly sweet; consider reducing sugar for a more balanced flavour.
- Ease of prep: Quick and simple to make, but some felt the preparation time was longer than expected.
- Suggestions: Consider adding cream cheese for a more authentic cheesecake texture; use real cream instead of longlife for better taste.
- Portions: Recipe makes generous servings; try splitting into 6-8 smaller portions for a less rich dessert.
- Texture: Compress the biscuit base firmly to prevent it from becoming too hard when refrigerated.
