No-Bake Lemon Cheesecake
Quick & easy to make, this simple no-bake cheesecake is sure to delight!
Prep Time 30 minutes mins
Servings 12
Calories 273 kcal
1 pie dish or springform pan
1 handheld electric beater
1 food processor or blender
1 small non-stick saucepan
1 stove
1 mixing bowl
- 250 grams Nice biscuits this equals one packet
- 125 grams butter
- 395 grams condensed milk this equals one tin
- 250 grams Philadelphia cream cheese at room temperature this equals one packet
- 3 whole lemons
Put all the nice biscuits in a food processor and blend to a fine crumb. Tip this blend in to a large mixing bowl.
Cut and juice lemons until you have 1/2 a cup of lemon juice.
Melt the butter in a small saucepan over a low heat.
Mix the melted butter into the biscuit crumbs and blend well.
Press the crumb mixture into the base of your cake tin or pie dish. This forms the base of your cheesecake. *Top tip* to make the base firm & of an even thickness, press with a flat plate or the base of a jar.
Put the base in the fridge until set.
In the mixing bowl, beat the cream cheese lightly with the electric beaters.
Add the condensed milk slowly, mixing continually.
Slowly add the lemon juice, mixing continually.
Blend ingredients thoroughly but don't over-beat.
Add the mixture to the biscuit shell & refrigerate until set (3-12 hours).
Once set, garnish with sprinkled lemon zest & lemon slices for serving.
Nice biscuits are an Australian staple that are often used in baking. If unavailable, substitute a similar sweet biscuit that is sweet and will crumble well.
You may like to add more or less lemon juice- adjust the quantity to your taste.
Calories: 273kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 255mgPotassium: 201mgFiber: 1gSugar: 24gVitamin A: 385IUVitamin C: 1mgCalcium: 142mgIron: 1mg
Keyword Cake, cheesecake, Dessert, easy, lemon, sweet treats