Lemon Cheesecake {Easy No Bake Recipe}
This easy no-bake lemon cheesecake is zesty and creamy, perfect for an impressive dessert.
Equipment
- Mixing bowl
- whisk
- tin
Ingredients
Base
- 200 g Ginger nut biscuits Crushed
- 80 g Unsalted butter Melted
Filling
- 300 ml Double cream
- 400 g Full fat cream cheese See notes
- 100 g Icing sugar Sifted
- 3 Lemons Zest and 85ml juice
Instructions
Preparation
- Combine the crushed ginger biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Pour the double cream into a bowl, add the cream cheese, icing sugar and the zest of 2 lemons.
- Juice the 3 lemons to obtain around 85ml of juice. Discard any excess juice.
- Whisk until the mixture is very thick, almost like ice cream consistency.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Chill in the fridge for at least 4 hours, or overnight if desired.
- Remove from the tin and sprinkle the edges with the remaining lemon zest before serving.
Notes
Whip the cream straight from the fridge and whip enough to hold its shape. The consistency should be sliceable but not solid, like room temperature butter.
Nutrition
Serving: 1sliceCalories: 360kcalCarbohydrates: 26gProtein: 4gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 76mgSodium: 205mgPotassium: 165mgFiber: 1gSugar: 14gVitamin A: 990IUVitamin C: 14mgCalcium: 70mgIron: 1mg
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