Recipe by Cooking with Jaz

• 8 digestive biscuits

• 4 tablespoons unsalted butter

• 250 grams cream cheese

• ½ cup sweet condensed milk

• 1 tablespoon lemon zest

• Juice of 1 lemon

1. Start by crushing the digestive biscuits and mixing with melted butter. Take your glass jars, divide mixture and press it down with a spoon at the bottom of each jar. Follow by placing cream cheese in a bowl and whipping with a hand mixer until soft. Add the condensed milk, zest and lemon juice and fold everything well together.

2. Scoop the cheesecake mixture into each jar and place in fridge to set overnight. Top with fresh fruit the next day and enjoy as a picnic dessert.