Fridge Friend Recipes
Orange and Lemon Skyr Cheesecake Pots recipe
These no-bake dessert pots combine tangy skyr with citrus and jam for a bright, creamy finish. They taste like a light cheesecake without any fuss.
15 min · Easy · British Jump to method
Ingredients
- 300g Vanilla Skyr
- 2 tbsp Orange Juice
- 1 tbsp Lemon Juice
- 3 tbsp Jam
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 165 kcal |
| Protein | 16.5 g |
| Carbohydrates | 24.5 g |
| Fat | 0.3 g |
| Saturated fat | 0.1 g |
| Fibre | 0.2 g |
| Sugar | 22.5 g |
| Sodium | 55 mg |
Why this works
A light, high-protein dessert with very low fat, but the added jam makes it moderately high in sugar.
High in protein. Skyr provides a substantial protein boost, helping with satiety and muscle maintenance.
Very low in fat. This dessert is naturally low in total and saturated fat, making it a lighter option than traditional cheesecake.
Sugar from jam. Most of the carbohydrate and sugar comes from the jam, so the sweetness level is relatively high for a small serving.
Method
- Mix the vanilla skyr with the lemon juice until smooth.
Whisk just enough to lose any streaks of juice, but stop before the skyr turns runny or split-looking. If it starts to loosen too much, fold rather than beat.
- Stir a little orange juice into the jam to loosen it.
Add the juice a teaspoon at a time so the jam becomes glossy and spoonable rather than watery. If it turns too loose, a short stir will help it cling back to the spoon instead of sliding off.
- Spoon the skyr into serving glasses and top with the jam mixture.
Use the back of a spoon to level each pot so the layers look neat and the jam stays on top. Wipe the glass rim clean as you go to keep the presentation sharp.
- Chill for 10 minutes before serving if you have time.
The chill helps the top set slightly and the flavours taste brighter, so even a short rest is worthwhile. Do not leave it uncovered in the fridge, or the surface can dry out and pick up other odours.
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