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Zesty no-bake lemon cheesecakes

I used Tucker's Natural Vanilla crackers from their Dessert range because they are completely additive-free (and you can win some here) but feel free to substitute them for any wheaten or plain biscuits.
Prep Time10 mins
Chilling time30 mins
Total Time40 mins
Servings: 4 people

Ingredients

Base

  • 50 g plain biscuits
  • 1 tbsp almond meal
  • 30 g butter

Cheesecake mixture

  • 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
  • tsp  powdered gelatine

Instructions

Base

  • 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.

Cheesecake mixture

  • 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.

Assembly

  • 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.
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