Imagine this: you’ve got friends coming over for a midweek dinner, your kitchen is already a battleground of chopping boards and saucepans and suddenly you remember. you promised dessert. Panic. But then, like a warm hand on your shoulder, this recipe whispers: "I’ve got you."
Nigella’s Cheesecake In A Glass is exactly what it sounds like-an individual, no-bake, deconstructed cheesecake served in a glass (wine glass, tumbler, teacup… go wild). It’s got all the signature elements of a traditional cheesecake-crumbly biscuit base, creamy filling. but with none of the faff. There’s no oven involved. No springform tin drama. No water bath stress. Just mix, layer, chill briefly and eat with the kind of joy usually reserved for birthday cake.
It’s indulgent, yes but also elegant in its simplicity. And what I love most is that it feels like a wink to the home cook: ’You don’t have to do everything from scratch. Just make it feel special.’
Nigella Cheesecake In A Glass Recipe
Ingredients Needed
Here’s what you’ll need. It’s short and sweet-literally.
For The Base
- 2-3 digestive biscuits (or graham crackers, if you’re across the pond)
- 1 teaspoon of butter, melted (unsalted, ideally)
For The Cheesecake Cream
- 100g (3.5 oz) full-fat cream cheese (Philadelphia works perfectly)
- 50ml (just under ¼ cup) double cream (or heavy cream)
- 1 teaspoon vanilla extract (the good stuff, not the imitation)
- 1½ tablespoons icing sugar (aka powdered sugar)
For The Topping (optional But Highly Recommended)
- A few spoonfuls of cherry compote, raspberry coulis or just fresh berries
- You can also get creative with lemon curd, crushed pistachios or a few flakes of dark chocolate
Equipment Needed
Minimalism is the name of the game here. You don’t need a lot. this isn’t Great British Bake Off.
- A mixing bowl
- A fork or mini whisk
- A spoon
- A glass (wine glass, tumbler, small jar. it just needs to show off the layers)
- A ziplock bag and rolling pin (for smashing the biscuits) or just use your hands. Therapeutic, either way.
When I made it, I used an old jam jar that still smelled faintly of strawberries. Gave it a bit of rustic romance which I’m not mad about.
Instructions To Make Nigella Lawson’s Cheesecake In A Glass
Alright, now we’re getting to the fun bit.
1. Smash The Biscuits
Pop your digestives into a ziplock bag and give them a good bash with a rolling pin or the back of a wooden spoon. I like mine slightly chunky-not dust-so you still get a bit of bite. Pour in the melted butter and stir until it starts to clump together like damp sand. Spoon this into the bottom of your glass and gently press down. Not too firm-you’re not laying concrete.
2. Make The Cheesecake Cream
In your bowl, mix the cream cheese until smooth and pliable. Add in the icing sugar and vanilla, then slowly stir in the cream. The texture should be soft and luscious, almost like thick Greek yogurt. Not stiff like frosting. think dreamy, spoonable cloud.
I once tried whipping it too much in a hurry and ended up with something resembling butter. Don’t do that. Be gentle. Treat it like a good friendship: give it time and attention.
3. Layer And Top
Spoon the creamy mixture over your biscuit base and smooth the top. It already looks good, doesn’t it? But now comes the flourish. your fruit or topping of choice. I went with a dollop of cherry compote the first time and nearly cried. That sweet-sour balance against the richness of the cream cheese? It’s unfair how good it is.
Pop it in the fridge for 20-30 minutes if you have time. it firms up just enough. But honestly? I’ve eaten it immediately and felt no regrets.
What I Learnt
Here’s the thing: dessert doesn’t have to be a production. I’ve spent years believing that the more complicated something is, the more impressive it’ll be. But this little cheesecake? It made me realize that restraint can be the secret ingredient.
I also learnt that presentation matters more than I thought. When you serve this in a pretty glass, with layers peeking through and a glossy berry topping. it feels luxurious. People are more impressed than they would be with a slab of cheesecake on a plate. It’s all in the packaging, really.
And perhaps most importantly? I learnt that cooking for joy is better than cooking for perfection. Nigella gets that. That’s why I keep going back to her recipes. They feel like love letters to real life.
FAQs
Can I Make Nigella’s Cheesecake In A Glass Recipe Ahead Of Time?
Absolutely! In fact, it’s even better when made in advance. You can prepare the individual portions and store them in the fridge for up to 2 days. Just keep them covered so the crumbs don’t dry out. The flavors meld and become more delicious the longer they sit!
Can I Substitute The Biscuits For Something Else In The Cheesecake In A Glass Recipe?
Yes, you can! Nigella typically uses digestive biscuits, but you could try graham crackers for a sweeter crunch or even chocolate biscuits for a richer base. You can also swap in gluten-free biscuits if you’re going for a gluten-free version. The world is your oyster, really!
How Do I Prevent The Cheesecake From Becoming Too Runny?
The key is to make sure your cream cheese and whipped cream are both well chilled before mixing. You also want to fold the whipped cream gently into the cream cheese mixture to avoid deflating it. If you’re worried it’s too runny, pop the glasses in the fridge for a little longer to help it set perfectly.
