If you're craving a tangy, creamy dessert but don't want to spend hours in the kitchen, this 15-minute lemon cheesecake is your perfect match. With no baking required, it's a fuss-free treat that’s ideal for warm days or last-minute gatherings.
Ingredients You'll Need
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 400g cream cheese (full-fat for best results)
- 100g icing sugar (sifted)
- Zest and juice of 2 lemons
- 300ml double cream (whipped)
Simple Steps to Perfection
- Prepare the base: Mix crushed biscuits with melted butter and press into a lined tin. Chill for 5 minutes.
- Make the filling: Beat cream cheese, icing sugar, lemon zest, and juice until smooth. Fold in whipped cream.
- Assemble: Spread the filling over the biscuit base and refrigerate for at least 1 hour (or freeze for 15 minutes if in a rush).
- Serve: Garnish with extra lemon zest or berries for a vibrant finish.
Why This Recipe Works
The combination of zesty lemon and rich cream cheese creates a perfect balance of flavours, while the no-bake method ensures a light, airy texture. It’s a crowd-pleaser that’s as easy to make as it is delicious!
Tips for the Best Results
- Use full-fat cream cheese for a creamier texture.
- Chill the mixing bowl before whipping the cream for better peaks.
- Add a splash of vanilla extract for extra depth if desired.
