No Bake Lemon Cheesecake
This no bake lemon cheesecake is tart, creamy and really easy to make! It’s full of gorgeous lemony flavour and is a dessert that is sure to impress.
Ingredients
Crust
- 2 1/4 cups wine or digestive biscuits
- 2 tbsp sugar
- Pinch of salt
- 150g butter, melted
Cheesecake Filling
- 1/2 cup fresh squeezed lemon juice + zest
- 1/4 cup condensed milk
- 680g cream cheese
- 2 tbsp sour cream
- 1/2 cup sugar
- 2 1/2 tbsp lemon zest
- 1 1/4 cups whipped cream
- 3/4 cup icing sugar
Method
- In a medium bowl, combine the crust ingredients and mix well to combine completely
- Press the mixture into the bottom and up the sides of a 9 inch springform pan. Set in the fridge to chill
- Beat the condensed milk, cream cheese and sugar together until well combined, add in lemon juice and zest and sour cream
- In another bowl, whip cream and icing sugar together until stiff peaks form
- Fold the whipped cream into the cream cheese mixture until well combined
- Add the filling to the crust and spread into an even layer
- Refrigerate the cheesecake until firm (5-6 hours), or overnight is fine
- Top your cheesecake with more whipped cream if desired, or keep it simple with some lemon zest.
