If you’ve ever watched Nigella Lawson in the kitchen, you’ve probably been swept away by her effortless charm, the way she makes cooking look so deliciously indulgent, and yet, somehow, also so simple. Nigella has a knack for making food feel like an experience rather than just something to eat. One of the most iconic recipes I’ve come across from her is the "Cheesecake In A Glass." It’s an almost whimsical dessert that manages to strike the perfect balance between rich, creamy indulgence and light, refreshing simplicity.
Now, if you’re anything like me, the idea of cheesecake-typically heavy and sometimes a little daunting-may not always seem like the perfect dessert. But when I came across this glass cheesecake recipe, I thought, "This could be it!" And spoiler alert: it really was.
There’s something so satisfying about individual servings in glass jars or glasses. It’s like you’re treating yourself to something special without needing to go all-out with a giant cake. Plus, there’s no slicing required, which, for me, is a huge win.
Nigella’s recipe is a dream come true: no baking, no fuss, just a little bit of assembly and a whole lot of deliciousness. It’s perfect for a weekend treat or an easy-but-impressive dessert when you’re having friends over. I’m getting ahead of myself, though. Let’s dive in and break down the recipe, step by step.
Nigella Lawson’s Cheesecake In A Glass Recipe
I first tried this recipe on a lazy Saturday afternoon. The sun was just starting to come through the kitchen window, and I had one of those rare moments where I wasn’t in a rush. No obligations, no deadlines-just me and some ingredients. It felt like the perfect time to try something a little special.
The beauty of Nigella’s cheesecake in a glass recipe is how deceptively simple it is. No oven required, no complex techniques, just a few basic ingredients that come together to create something so luxurious. When you layer everything into a glass, it’s like art you get to eat. Each layer is like a surprise, and you almost feel like you’re uncovering a hidden treasure as you dig through it.
Ingredient List
Okay, before we get too carried away, let’s talk ingredients. This isn’t a complicated list at all, which is part of what makes this dessert so easy and approachable.
- Digestive biscuits (or graham crackers) – These form the crunchy base of the cheesecake. They’re the perfect counterpoint to the smooth filling.
- Butter – For binding the biscuits together and giving them that buttery richness that complements the cheesecake perfectly.
- Cream cheese – The creamy, tangy heart of the dessert. It’s what gives the cheesecake its signature taste.
- Powdered sugar – For sweetness that doesn’t overpower the tangy cream cheese.
- Vanilla extract – Adds a lovely depth of flavor to the cream cheese layer.
- Double cream – This is what takes the cream cheese to the next level in terms of richness and smoothness.
- Lemon juice – A splash of acidity to cut through the creaminess and balance out the sweetness.
- Fresh berries (optional) – These add a pop of color, freshness, and a slight tartness that contrasts beautifully with the creamy layers.
I should add, the great thing about this recipe is its versatility. You can swap out the berries for other fruits (think strawberries, raspberries, or even a mango compote) depending on the season or your preferences.
How To Make Nigella Lawson’s Cheesecake In A Glass?
Here’s the thing: this cheesecake could not be easier to make. You’re basically just layering deliciousness into a glass, and it practically assembles itself.
- Start with the base: Take your digestive biscuits and crush them up. I use a ziplock bag and a rolling pin, which is oddly satisfying. You want them to be in crumbs, but not completely pulverized-some texture is nice. Then, melt the butter and mix it with the crushed biscuits until it all sticks together. Spoon this mixture into the bottom of your glass (or glasses), pressing it down gently to form a solid, crunchy layer.
- Make the filling: In a bowl, beat together the cream cheese and powdered sugar until it’s smooth. Add in the double cream, vanilla extract, and lemon juice, then beat again until everything is silky and well combined. The texture should be thick but still creamy enough to spoon in layers.
- Assemble: Now comes the fun part-layering. Start by spooning some of the cream cheese mixture on top of the biscuit base. Use the back of a spoon to spread it out evenly. Then, add another layer of biscuit crumbs, followed by more of the cream cheese mixture. You want to alternate between these two layers, but you can go as high as your glass allows.
- Finish with fruit: If you’re using berries (and I highly recommend you do), now is the time to scatter them on top. You can either mix them into a compote or just add them fresh, depending on your vibe. Either way, they’ll add a lovely burst of color and flavor.
- Chill: Pop the glasses into the fridge for at least a couple of hours to let everything set. The longer they sit, the better the flavors meld together, so if you can make this a day ahead, even better!
Things I Learned
One of the biggest takeaways from making this cheesecake is how little time and effort it actually takes to make something that looks (and tastes) so impressive. I always thought cheesecakes were a complex, time-consuming affair, but this recipe showed me that you can create something rich and satisfying in under an hour, and without even turning on the oven.
Another lesson? The power of balance. The cream cheese filling is rich, but the lemon juice and fresh berries provide the perfect counterpoint, cutting through the heaviness and making it feel lighter. I’d also say this recipe is forgiving-if you don’t have double cream, regular cream works fine. Don’t have digestive biscuits? Graham crackers will do the trick. Nigella’s recipes often have that beautiful flexibility, where you can tweak things based on what you have in your kitchen.