Lemon cheesecake (no-bake)
- Member recipe by Caroline93
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Serves 6
Easy
Prep: 20 mins
Cook: 5 mins
plus chilling
A star rating of 4.7 out of 5.321 ratingsRate
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Need a simple, zingy dessert you can make with minimal fuss? Try this creamy no-bake lemon cheesecake, made with just a few basic storecupboard ingredients
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
110g digestive biscuits
-
50g butter
-
25g light brown soft sugar
-
350g mascarpone
-
75g caster sugar
-
1 lemon
zested
-
2-3 lemons
juiced (about 90ml)
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Nutrition: per serving
- kcal470
- fat37g
- saturates23g
- carbs31g
- sugars22g
- fibre1g
- protein4g
- salt0.5g
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Method
-
step 1
Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
-
step 2
Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
-
step 3
Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
-
step 4
Spread over the base and chill for a couple of hours.
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A star rating of 4.7 out of 5.321 ratings
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