• Wholemeal biscuits 200 grams
  • Butter 45 grams • 717 kcal
  • Spreadable soft cheese (like Philadelphia) 300 grams
  • Icing sugar 80 grams
  • GRATED LEMON PEEL as much as is needed
  • Fresh whipping cream 150 ml
  • Water 200 ml
  • Corn starch 30 grams
  • caster sugar 100 grams
  • Lemon juice 30 grams
  • GRATED LEMON PEEL as much as is needed
  • Butter as much as is needed • 717 kcal
Calories refers to 100 gr of product

The lemon cheesecake in a glass is a creamy and refreshing dessert, perfect for closing a meal in a light way: an inviting and very easy recipe to make. Compared to the classic cheesecake, the glass version can be made without the jelly because it is served inside a container, thus maintaining a creamy consistency. The lemon cheesecake in the glass is enriched with a water-based lemon cream topping, which completes the dessert with a pleasantly acidic citrus note. Try it and tell us what you think.

How to make Lemon Cheesecake in a Glass

Put starch, sugar, water and grated lemon peel in a cold saucepan, then mix until a smooth and homogeneous consistency is obtained (1).

Put the cream on low heat and make it thick by mixing. Then turn off the heat and add a knob of butter and lemon juice, then stir until completely absorbed (2). Cover with plastic wrap and let it cool completely.

Collect the coarsely chopped biscuits in a food processor. Then whisk until obtaining a powder (3), transfer it to a bowl and with a spoon mix it with the melted butter.

Spread the butter and biscuit mixture over the bottom of 4 glasses and compact it with the back of a spoon (4).

Collect the cheese in a bowl and work it with the icing sugar and the grated peel of 1 lemon. Then add the cream that you have whipped separately and incorporate it with slow movements from the bottom upwards (5).

Using a spoon or a pastry bag, distribute the cream in the glasses on the biscuit base (6). Finally decorate the surface of each glass with lemon cream. Store in the refrigerator for at least two hours before serving.


For this recipe we used Philadelphia, but you can use your favorite spreadable cheese, or create a mix of Philadelphia and ricotta cheese. Even the topping can be varied as you prefer, you can make an orange cream, or strawberry coulis. For a more rustic result, you can replace white sugar with brown sugar.

If you love this dessert of Anglo-Saxon origin, try our recipes for a perfect cheesecake.

How to store Lemon Cheesecake in a Glass

You can preserve the cheesecake in the glass for 1-2 days in the refrigerator; if possible, however, make the topping just before serving, in order to have a fresh and not too thickened cream.