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Lemon and pistachio cheesecake pots

No-bake cheesecakes are one of my guilty pleasures. I used to make these pots for my sister and me when we were young, and she’d always be in awe of how quickly I could create a cheesecake. We’d try different flavours, depending on what we had in the cupboard, but this is my favourite: creamy lemon and vibrant green pistachios with a layer of luscious lemon curd peeking through in the centre. Try this recipe with any combination of curd or nuts to tailor it to any fussy family member!

MAKES 2 CHEESECAKE POTS

PREP TIME: 15 MINS PLUS CHILLING TIME

COOKING TIME: 2 MINS

BASE

25g butter

60g digestive biscuits

40g pistachio nuts, plus extra to decorate

FILLING

200g full-fat cream cheese

Grated zest and juice of ¹/₂ unwaxed lemon

2 tbsp icing sugar

2 tbsp lemon curd

1 To make the base, melt the butter in the microwave or in a small saucepan. Place the digestive biscuits in a small food processor with the pistachios and blitz until the biscuits and the nuts are crushed. If you haven’t got a food processor, crush the biscuits to a powder by putting them in a bag and bashing them with a rolling pin. Finely chop the nuts with a sharp knife and combine them with the crushed biscuits. Place the ground biscuits and nuts in a bowl and stir in the melted butter. Divide the mixture between 2 small glasses and press it down into an even layer. Transfer to the fridge to chill.

2 Beat the cream cheese for the filling with the lemon juice and icing sugar in a small bowl until smooth. Stir through half the lemon zest, reserving the rest for decoration.

3 Divide half the cream cheese mixture between the biscuit bases, then top with the lemon curd. Finish with the rest of the cream cheese mixture. Top with the rest of the lemon zest and a few chopped pistachio nuts. You can eat these desserts straight away or make up to 3 days ahead and keep them in the fridge.