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Citrus cheesecake board recipe

Citrus cheesecake board recipe

9 ratings

Forks at the ready… This is perfect for those who “don’t want dessert…” then all of a sudden can’t resist a bite of yours! See method

  • Serves 8
  • 20 mins, plus chilling time
  • 267 calories / serving
  • Vegetarian


  • 60g unsalted butter
  • 120g ginger nuts
  • 200g soft cheese
  • 200g Greek-style yogurt
  • 2 tbsp icing sugar, sifted, plus 1 tsp
  • 2 oranges, zested and segmented
  • 2 clementines, zested and segmented
  • 2 tsp lemon curd
  • 2 mint sprigs, small leaves picked, large leaves finely sliced

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    11g 57%
  • Sugars

    14g 15%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 22.6g Protein 3.6g Fibre 1.4g


  1. Melt the butter in a small pan over a low heat. Blitz the ginger nuts in a food processor until they resemble coarse sand (or bash with a rolling pin in a zip-lock bag). Transfer to a bowl and mix in the melted butter.
  2. Spread the biscuit base on a serving board or platter, pressing down with the back of a spoon, leaving little divots and gaps as you go. Chill for 30 mins.
  3. Meanwhile, mix the soft cheese, yogurt, sugar and citrus zests in a large bowl. Transfer to the fridge.
  4. Once chilled, top the biscuit base with the cheese mixture. Top with small drops of lemon curd, rippling through with the spoon. Arrange the citrus segments on top and scatter with mint. Dust with a little extra icing sugar, then ask everyone to dig in.

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