Cool, creamy no-bake lemon cheesecake layered in jars with graham crumbs and tangy curd.
8 steps, about 25 minutes start to finish.
Sprinkle gelatin over the lemon juice in a small bowl and let bloom for 5 minutes. Then gently heat (microwave 10-15 seconds) until dissolved.
In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
Add the Greek yogurt, lemon zest, and dissolved gelatin mixture. Beat until combined.
Fold in the whipped heavy cream gently until just incorporated.
In jars or glasses, layer: a spoonful of crushed graham crackers, then a layer of the cheesecake filling, then a spoonful of lemon curd.
Repeat layers, ending with a layer of lemon curd on top.
Refrigerate for at least 4 hours or overnight until set.
Serve cold, straight from the jar.
“Bloom the gelatin in the lemon juice, then heat it just until dissolved so it sets the filling smoothly without lumps. Fold the whipped cream in gently to keep it airy, and give the jars at least four hours to set firm.”
