Lemon Cheesecake has to be one of my favourite no bake cheesecakes.

Topped with candied lemons and a tart lemon syrup and it is just heavenly.

No Fancy equipment is needed to make these cute little cheesecakes but if you want to scale it up a bit and make a large 8 inch version it couldn’t be easier – just double the quantities and Voila! all done.

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How to Make a No Bake Lemon Cheesecake

How to make Lemon Cheesecake
Prep Time: 10 Minutes
Set Time: At least 30 Minutes

Ingredients

• 100g / 3.5oz of Digestive Biscuits
• 50g / 2oz of Butter
• 250g/ 9oz Cream Cheese
• 1/2 a cup of Icing / Powdered Sugar
• The Zest and Juice of a Lemon
• 80ml / 1/3rd cup of Thick Cream
• Candied Lemons to Decorate

I used 2 x 4″ / 10cm spring form tins.
To make 1 x 8″ cheesecake simply double the recipe above.

Watch the full Video Tutorial

Instructions

1. Place the Digestive Biscuits into a bowl and crush them up until they resemble fine sand.Melt the butter and add to the cookie crumbs.
   Mix together and then divide between the baking tins. Press down into the tin and make a smooth base. Place in the fridge to chill whilst you make the cheesecake filling.
2. Place the cream cheese and the powdered sugar into a bowl. Cream together until smooth and fluffy. Add the lemon zest and juice and mix through.
   Whisk the cream until thick. Spoon onto the cheese and sugar mixture and stir through. Divide the mixture between the baking tins on top of the cookie base.
   Smooth the top and place into the fridge to chill and set. You are now ready to serve. Remove from the baking tin and place on a serving plate.
   I made some candied lemons and decorated the top of the cheesecake with them.
   

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