Prep Time

15 mins

Cook Time

2 hours refrigeration


6 cheesecake jars


2 x 250g block cream cheese, softened
Juice and zest of a lemon
1 cup of natural Greek Yoghurt
1 cup Buderim Ginger Marmalade
1/3 cup brown flaxseed meal
1 cup pecan nuts, toasted


Place cream cheese, lemon juice and zest in a bowl and beat with an electric mixer until creamy and smooth.

Add yoghurt and ¾ cup Buderim Ginger Marmalade and continue to beat until well combined.

Place flaxseed meal and pecan nuts in a food processor and process to a crumb.

Divide crumb amongst 6 jars or glasses. Spoon cheese cake mixture onto each and top with a little of the remaining ginger marmalade. Cover and chill for 2 hours or until ready to serve.

Helpful Notes

Tip: This cheesecake is delicious with an extra topping of fresh raspberries or strawberries.

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