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These Blackberry Lime Cheesecake Jars are no bake and quick to make. Gingernut biscuits make the base along with a mascarpone cheesecake filling. All finished off wih glossy blackberries.
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Blackberry Lime Cheesecake Jars

These Blackberry Lime Cheesecake Jars are no bake and quick to make. Gingernut biscuits make the base along with a mascarpone cheesecake filling. All finished off wih glossy blackberries.
Prep Time 15 minutes
Servings 4
Author Annie N

Ingredients

  • FOR THE BISCUIT LAYER:
  • 1 1/2 cups (180g) gingernut biscuits/digestives/graham crackers
  • 1/2 stick (56g) unsalted butter
  • FOR THE FRUIT LAYER:
  • 1 1/2 cups (225g) fresh blackberries
  • 3 tbsp caster sugar
  • Juice of half a lime
  • 1/2 tsp vanilla extract
  • FOR THE CHEESECAKE LAYER:
  • 1 cup (240ml) double/heavy cream
  • 5 tbsp caster sugar
  • Pinch of salt
  • 8 oz (225g) mascarpone, at room temperature
  • Juice of half a lime

Instructions

  • Break your biscuits into your food processor/mini blender and blitz until you have fine crumbs. Place the unsalted butter into a small, heat proof bowl and microwave in 20 second increments until melted. Pour the melted butter over the biscuit crumbs and mix until all the biscuit crumbs are coated in butter. Leave to one side.
  • Make the fruit layer: place the blackberries, caster sugar, vanilla and lime juice into a medium sized bowl and stir until the fruit is coated in sugar. Leave to one side.
  • For the cheesecake layer, place the double cream, caster sugar and salt into a large bowl and whisk until you just reach the soft peak stage. You want a bit of thickness there, but when you bring the whisk up and out it should ribbon back into the bowl and barely hold a peak. Add in the mascarpone and lime juice and whisk until everything is thick, creamy and smooth.
  • To assemble: Place 3tbsp of the biscuit mixture into your jars and press gently into an even layer. Then place 3 heaping tbsp of the cheesecake mixture into your jar and smooth into an even layer. You want your jars filled level, so you may need more or less biscuit base and cheesecake depending on how small or big your jars are.
  • To finish off, spoon some of the fruit and sauce onto the top of the cheesecake, then dig in!
  • Blackberry Lime Cheesecake Jars will keep in the fridge for 3 days without the fruit topping. You can assemble the biscuit base and cheesecake layers ahead of time, then make the fruit topping, leave it in the fridge overnight and add just before serving.
  • This recipe will make 4-6 servings. I had to mix and match my jars/glasses as I don't have loads of the same size, so it completely depends how big your jars are. Any individual sized jar/glass will work.