Easy No Bake Lemon Cheesecake

Name: Easy No Bake Lemon Cheesecake
Cuisine: European, British
Ingredients: 250g packet Arnott's Choc Ripple Biscuits; 40g butter, at room temperature; 250g packet cream cheese, at room temperature; 395g can sweetened condensed milk; 2 lemons, juiced

4 steps

Updated at: Thu, 17 Aug 2023 08:03:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3522.9 kcal (176%)

Total Fat196 g (280%)

Carbs406.3 g (156%)

Sugars283.7 g (315%)

Protein68.7 g (137%)

Sodium1969.5 mg (98%)

Fiber21.8 g (78%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

250gChoc Ripple Biscuits

40gbutter

at room temperature

250gcream cheese

at room temperature

395gcan sweetened condensed milk

2lemons juiced

Instructions

Step 1

Line the base of a 20cm (base size) springform pan with baking paper.

Step 2

In a food processor and process biscuits until coarsely crushed. Transfer to a bowl and add the butter. Use your hands to mix until well combined. Press mixture over the base of the prepared pan. Place in the fridge until set.

Step 3

Meanwhile, use electric beaters to beat the cream cheese in a bowl until smooth. Add the condensed milk and lemon juice and beat until smooth. Add the lemon juice and beat until smooth.

Step 4

Pour mixture over biscuit base and smooth the surface. Place in the fridge for 6 hours or overnight until set.