What could be better than a no bake lemon cheesecake?! Fresh, zingy and deliciously creamy on an almond biscuit base. I think I’ve found my own “after dinner mint”.
This may come to you as a surprise, but more often than not I’m dreading the question of what’s for dessert. Mainly because I’m not a big dinner eater and the thought of ingesting more food after what I consider a late meal already, makes me feel fuller than I already am.
But, I’m fortunate enough to live with at least one person who loves an “after dinner mint”, so recently I’ve embarked on a mission of satisfying the household’s after dinner sweet tooth despite my own inhibitions.
I needed something quick, relatively low in sugar – who needs that at 8 o’clock at night, and citrusy to cleanse the palate from the meal before.
What could be better than a no bake lemon cheesecake?! And, unlike many ready-made desserts on the market, this one is pretty much additive-free.
Fresh, zingy and deliciously creamy on an almond biscuit base. I think I’ve found my own “after dinner mint”.
Zesty no-bake lemon cheesecakes
- 50 g plain biscuits
- 1 tbsp almond meal
- 30 g butter
- 250 g cream cheese
- 200 ml fresh cream
- 4 heaped tbsp lemon curd
- 1/2 cup icing sugar
- 1/4 cup lemon juice
- zest of 1 lemon 1/2 tsp reserved for decoration
- 1/4 cup boiling water
- 1 tsp powdered gelatine
- Place biscuits in a food processor and blend until you get fine crumbs, add almond meal. Melt butter, add to the mixture. Mix with a spoon until combined. Divide mixture between 4 ramekins, pressing down with a spoon to make an even base. Set aside.
- Place cream cheese in a large bowl, add lemon juice and zest. Whisk until the mixture is combined. In another bowl combine fresh cream and icing sugar and whip until soft peaks form - do not overbeat, you want a fluffy but slightly runny consistency. Dissolve gelatine in 1/4 cup boiling water.
- Whisk together cream mixture with gelatine, then fold in the cream until the mixture is smooth.
- Spoon a tablespoon of lemon curd over the biscuit base in each ramekin. Top with cheesecake mixture and sprinkle with extra lemon zest. Allow to set in the fridge for at least 30 minutes before serving. Cover any leftover cheesecakes with cling wrap to save for another day.