Description
A simple no-bake lemon cheesecake with a buttery biscuit base and a zesty, creamy filling.
Ingredients
Scale
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 400g cream cheese (softened)
- 100g icing sugar (sifted)
- 1 lemon (juice and zest)
- 300ml double cream (whipped)
Instructions
- Mix crushed biscuits with melted butter and press into a tin. Chill for 10 mins.
- Beat cream cheese, icing sugar, lemon juice, and zest until smooth.
- Fold in whipped cream gently.
- Spread the mixture over the biscuit base and chill for 4 hours.
- Serve chilled with extra lemon zest if desired.
Notes
- Use full-fat cream cheese for best texture.
- Chill the tin before pressing the base for easier handling.
- Let cheesecake set fully before slicing.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: no bake lemon cheesecake, easy cheesecake recipe, lemon dessert