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Skinny Lemon Cheesecake Mousse Pots

Here is a quick and easy Saturday night dinner party recipe that can be made in advance so you have one less thing to worry about.

Here at the Skinny Bakery HQ we have been loving the Jordan’s light Granola that we found on Ocado, its 30% less fat and a lot fewer calories to reflect but still super tasty. The cheesecake mousse is light and airy because it’s whipped and paired with fresh flavours for spring – enjoy!

  • Difficulty: Easy
  • Time: 30 mins
  • Servings: 6
  • Calories: 186
  • Source of fibre
  • Vegetarian

Ingredients

For the mouse pots:

  • 80g Jordan's Light Apple and Raspberry Granola
  • 20g organic puffed rice
  • 50g caster sugar
  • 100g light sour cream
  • 200g light cream cheese
  • zest of 3 lemons
  • 5g vanilla bean extract (with pod so its nice and speckley)
  • 200g raspberries

Instructions

Step 1:

Let’s get cracking! Blitz your granola and puffed rice for your cheesecake base and press into the bottom of 6 glasses.

Step 2:

Use an electric whisk to combine your cream cheese, sour cream, caster, lemon zest and vanilla until its light and fluffy. Chill.

Step 3:

Spoon your chilled cheesecake mixture evenly into your 6 glasses.

Step 4:

Top with raspberries and sprinkling of granola. Return to the fridge until serving. Hey presto – super easy dinner party dessert = nailed!

P.S. Top tip: You could use champagne flutes, tumblers or whatever takes your fancy to make these a standout dinner party dessert.

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

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