5 ingredients, 10 mins, serves 4
1 250g tub mascarpone cheese
Juice and zest of one lemon
1 tsp vanilla extract
1 tbsp maple syrup
6 tbsp granola
Fruit of choice, dark chocolate, stem ginger
Mix the cheese, lemon juice and zest, syrup and vanilla extract together until combined and smooth.
Sprinkle 1 tbsp granola in each jar (you could try my buckwheat granola – it works really well here).
Add the cheesecake mix, sharing evenly between jars.
Top with fruit of choice, chocolate (if desired) and remaining granola.
- Replace lemon with lime and mix 20g chopped dark chocolate and two balls of chopped stem ginger into the cheesecake mix for a variation on a key lime flavour.
- Make it Christmassy with a mix of chopped chestnuts (candied if you want) and dark chocolate – and a cheeky splash of liqueur
- Add lemon curd instead of fruit and chocolate for a more intense lemon cheesecake.
- Make it vegan with a vegan mascarpone or mix two tbsp coconut yoghurt with my vegan cream cheese.