M&S discontinued my favourite pudding but I’ve finally cracked the recipe

Name: M&S discontinued my favourite pudding but I’ve finally cracked the recipe
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 75 g gingernut biscuits; 25 g butter, melted; 2 medium egg whites*; 40 g icing sugar; 200 g full-fat cream cheese, chilled; 150 mL double cream, chilled; 4 tbsp. lemon curd; Finely grated zest 1 lemon, plus extra pared zest to serve

A zesty no-cook lemon dessert that you don’t even need to chill

By Alice ShieldsPublished: 22 August 2025

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Good Housekeeping

This light and fluffy cheesecake-mousse hybrid is perfect for a dinner party, but also works well for a speedy weeknight pud. The acidity from the lemon will set the mousse mixture almost immediately, meaning you can enjoy these pots straight away, but for best results chill for at least 2hr, for a firmer set.

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Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

75 g
gingernut biscuits
25 g
butter, melted
2
medium egg whites*
40 g
icing sugar
200 g
full-fat cream cheese, chilled
150 ml
double cream, chilled
4 Tbsp.
lemon curd
Finely grated zest 1 lemon, plus extra pared zest to serve

Directions

1. Step 1In the small bowl of a food processor, whizz the biscuits until fine crumbs. Alternatively, bash in a food bag with a rolling pin. Add the butter and pulse/mix to combine. Divide between 4 x roughly 150ml glasses or ramekins and press with the back of a spoon to level. Chill until needed.
2. Step 2In a large bowl using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gradually add in the icing sugar, a little at a time, whisking well after each addition, until thick and glossy.
3. Step 3In a separate bowl (you can use the same beaters), whisk the cream cheese, double cream and lemon curd until stiff. Fold in the lemon zest, followed by the egg whites.
4. Step 4Divide between the glasses/ramekins. Chill for 2hr (up to 24hr), to firm up slightly. Sprinkle over the pared lemon zest to serve.

*Pregnant women, infants and the elderly are advised to eat raw/partially cooked eggs only if they have the British lion stamp.

For a neater finish, pipe the mousse mixture into your glasses/ramekins.

If you like this recipe you’ll love our zesty lemon cheesecake pots.

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Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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