Description
A creamy and tangy no-bake lemon cheesecake with a buttery biscuit base, topped with whipped cream and fresh lemon slices.
Ingredients
Scale
- 10.58 oz shortbread biscuits
- 5.29 oz unsalted butter
- 21.16 oz full-fat cream cheese
- 3.53 oz icing sugar
- 10.14 floz double cream
- 2.54 floz lemon juice (about 3 lemons)
- 5.07 floz double cream
- 2 tbsp icing sugar
- Lemon slices
- Lemon zest
Instructions
- Blitz shortbread biscuits to a fine crumb. Melt unsalted butter and mix with biscuits.
- Press the biscuit mixture into the bottom of an 8-inch springform tin.
- Whisk cream cheese and icing sugar until smooth.
- Add double cream and whisk until thickened.
- Mix in lemon juice and whisk until very thick.
- Spread the cheesecake mix over the biscuit base.
- Refrigerate for at least 5-6 hours or overnight.
- Whisk double cream and icing sugar until pipeable.
- Pipe whipped cream onto the cheesecake.
- Garnish with lemon slices and zest.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure the cream cheese is at room temperature for smooth mixing.
- Chill the cheesecake thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg