Fridge Friend Recipes
Lime Cereal Cheesecake Pots recipe
A creamy, zesty cheesecake dessert with a crunchy cereal base and a fresh lime finish. These individual pots are quick to assemble and ideal for a light make-ahead treat.
20 min · Easy · British Jump to method
Ingredients
- 120g Breakfast Cereal
- 1 Lime
- 200g Cream Cheese
- 150ml Double Cream
- 40g Caster Sugar
- 50g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 580 kcal |
| Protein | 6.8 g |
| Carbohydrates | 23.5 g |
| Fat | 49.2 g |
| Saturated fat | 30.6 g |
| Fibre | 0.7 g |
| Sugar | 12.9 g |
| Sodium | 260 mg |
Why this works
A rich, energy-dense dessert with high saturated fat and moderate sugar, best enjoyed as an occasional treat rather than an everyday option.
High saturated fat. Cream cheese, double cream and butter make this dessert very high in saturated fat, which UK guidance recommends keeping low.
Calcium from dairy. Cream cheese and double cream contribute some calcium, though the portion is still dominated by fat and energy.
Vitamin C from lime. The lime adds a small amount of vitamin C and helps cut through the richness, but does not materially change the dessert's nutrient density.
Method
- Crush the cereal box contents into fine crumbs and mix with the melted butter until evenly coated.
- Divide the mixture between 4 serving glasses or pots and press down firmly to make a base.
- In a bowl, beat the cream cheese, double cream, caster sugar and lime zest together until smooth and thick.
- Spoon the cheesecake mixture on top of the cereal base and level the tops.
- Finish with a little lime juice or extra zest, then chill for at least 1 hour before serving.
Prefer the classic version? Baked Rice Cakes with Crème Fraîche and Yoghurt Swirl
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