Layered lemon cheesecake with crunchy ginger crumbs

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  • Serves: Up to 4 people
  • Recipe course: Desserts

Recipe for Kenwood by Claire Turnbull

This is such a quick and easy dessert, ideal for a family treat or when you have friends over. Low in saturated fat, high in protein and all round tasty!!


  • 2½ cups of lemon yoghurt
  • 1 tub of extra light Philadelphia cream cheese
  • Zest and juice of 1 large lemon
  • 6 Nairns Stem ginger oat biscuits (these are lower in sugar than normal biscuits)
  • 1/3 cup raw unsalted nuts of your choice – e.g. almonds, walnuts, macadamia nuts


  1. Break the ginger oat biscuits into quarters and place into the glass bowl of the Multimill (compact chopper/grinder) attachment of the Kitchen Machine along with the nuts. Screw the base and blade to the glass bowl and then attach to the top of the Kitchen machine, turn to high and blitz until you have crumbs.
  2. Place the cream cheese into the bowl of the kitchen machine and using the balloon whisk at high speed, beat the cream cheese until smooth, add the lemon juice and zest to the bowl and beat again for 1 minute until smooth.
  3. Add a few tablespoons of yoghurt to the cream cheese and lemon mix and beat again until smooth. Add the remainder of the yoghurt and beat for 1-2 minutes until glossy and super smooth.
  4. Layer the ginger and nut crumbs with the lemon cheese cake mixture into glasses or bowls.
  5. Chill before serving to allow the mixture to set.

Note: If you can’t find ginger oat cakes, you can use ginger nuts although they are higher in sugar, maybe just use less. Make sure you break up the ginger nuts before putting them into the mill to allow them to break down easily.

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