Lemon No Bake Cheesecake

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A deliciously light, sweet and zesty Lemon Cheesecake.

Prep Time30

Setting time8

Total Time8 30

Course: Dessert

Cuisine: Australian

Servings: slices

Calories: 271kcal

Dissolve the lemon jelly crystals in the hot water. Add lemon juice and then place in fridge for ¾ hour.
Prepare round cake tin by greasing with butter and lining base with baking paper.
Crush biscuits using a food processor or chopper to a fine crumb (or a rolling pin if you want to go old school).
Combine biscuit crumbs and melted butter in a mixing bowl.
Press biscuit mixture firmly into the base of the greased cake tin and place into fridge to chill.
Place thickened cream, sugar and vanilla extract in a mixing bowl and beat for 2-3 minutes or until mixture becomes thick and fluffy.
Cut room temperature cream cheese into cubes and beat into the thickened cream mixture until completely combined.
Add the lemon jelly mixture (which has been in fridge for ¾ hour) and beat until combined.
Pour mixture over the biscuit base and then place back into the fridge.
Allow to set in the fridge for at least 6 hours, ideally overnight.
Once set, release sides of springform tin and remove the cheesecake from the cake tin. Decorate cheesecake with lemon zest and whipped cream.

Storing: Your cheesecake should keep a few days, covered, in the fridge.

Freezing: Wrap well and store in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.