Citrus cheesecake board recipe

Name: Citrus cheesecake board
Yield: Serves 8
Ingredients: 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

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

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
60g unsalted butter
£1.85
£7.40/kg
Tesco Ginger Nut Biscuits 300G
120g ginger nuts
£0.65
£2.17/kg
Creamfields Soft Cheese 200G
200g soft cheese
£0.95
£4.75/kg
Creamfields Greek Style Natural Yogurt 500G
Aldi Price Match
200g Greek-style yogurt
£0.95
£1.90/kg
Billingtons Golden Icing Sugar 500G
£1.65 Clubcard Price
(£3.30/kg)
Offer valid for delivery from 03/09/2026 until 29/10/2026
2 tbsp icing sugar, sifted, plus 1 tsp
£1.85
£3.70/kg
Tesco Oranges Each
2 oranges, zested and segmented
£0.35
£0.35/each
Tesco Sweet Easy Peelers 600g
2 clementines, zested and segmented
£1.50
£2.50/kg
Tesco Lemon Curd 411G
2 tsp lemon curd
£1.20
£2.92/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
2 mint sprigs, small leaves picked, large leaves finely sliced
£0.50
£16.67/kg

Method

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.
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.
Meanwhile, mix the soft cheese, yogurt, sugar and citrus zests in a large bowl. Transfer to the fridge.
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.