Pimm's cheesecake jars
Makes: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Pimm's cheesecake jars
A creamy vanilla cheesecake topped with a layer of Pimm’s jelly and Pimm’s-soaked fruit – summer in a jar!
Makes: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
573Kcal
Fat
39gr
Saturates
24gr
Carbs
43gr
Sugars
32gr
Fibre
2gr
Protein
6gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g digestive biscuits
- 60g butter, melted
For the cheesecake layer
- 340g full-fat soft cheese
- 100g caster sugar
- 150ml double cream
- 1 tsp vanilla bean paste or extract
For the Pimm’s jelly
- 3 sheets leaf gelatine
- 75ml Pimm’s
- 200ml lemonade
- juice of 1 lemon
To finish
- 150g strawberries
- 1 satsuma
- 6 cucumber ribbons
- ½ tbsp Pimm’s
- fresh mint leaves
Step by step
Get ahead
The cheesecakes will keep in the fridge for up to 4 days; prepare the fruit and cucumber topping on the day of eating.
- Blitz the biscuits to a crumb in a food processor, then stir through the melted butter. Divide the crumb among 6 x 250ml lidded jars and press it down to create an even base layer. Chill in the fridge while you make the cheesecake mixture.
- For the cheesecake layer, put all the ingredients in a bowl and whisk until thickened. Spoon this over the biscuit bases, then return to the fridge. Chill for at least an hour before adding the jelly.
- For the jelly, submerge the gelatine leaves in cold water and leave for 5 minutes until soft. Put the Pimm’s in a small pan and heat until warm, then squeeze out the gelatine leaves and add them to the pan. Stir until melted, then add the lemonade and lemon juice. Allow to cool completely.
- When the jelly has cooled, pour it over the cheesecake layer in each jar, secure the lids and chill for 4 hours or until set.
- Chop the fruit into small dice and place in a portable airtight container. Add the cucumber ribbons and pour over the Pimm’s. Chill until ready to transport. Wrap the mint leaves in some damp kitchen paper to keep them fresh and perky.
- To serve, open the jars and spoon some of the fruit and a cucumber ribbon over each cheesecake. Garnish with fresh mint and serve.
