Lemon Curd Cheesecake Pots



  • 50g (2 oz) unsalted organic butter
  • 8 digestive biscuits or ginger nuts
  • 1 organic unwaxed lemon
  • 4 tablespoons Roots & Wings Organic Lemon Curd, plus a little extra
  • Eight strawberries
  • 100g (4 oz) cream cheese
  • 100g (4 oz) condensed milk
  • 100g (4 oz) Greek yoghurt




Makes four puddings.

Use a rolling pin to crush the biscuits. Put the crushed biscuits into a  bowl. Melt the butter in a pan and pour onto the crushed biscuits and stir well to mix. Zest the lemon and add to the biscuits.

Put the biscuit mixture into the base of four serving glasses. Add a tablespoon of lemon curd onto the biscuit mixture. Chop four of the strawberries  and put them on top of the lemon curd. Set the serving glasses to one side.

In a bowl mix the cream cheese, condensed milk and yoghurt until smooth. Divide the mixture up between the four glasses. Top each glass with a whole strawberry to decorate and a dash of lemon curd.

Pop into the fridge until you are ready to serve.