Easy No Bake Lemon Cheesecake
Ready In: 6 hrs 30 mins
Serves: 16
Yields: 1 pie
Ingredients
- 200 g milk arrowroot biscuits
- 160 g butter, melted
- 2 Philadelphia Cream Cheese, packs 250gm each
- sweetened condensed milk, 2 cans, 395gm each
- 3⁄4 cup lemon juice
- 1 lemon, zest of
Directions
- Line a 22 cm round spring-form pan with baking paper.
- Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
- Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
- Add one can of milk, mix then add the second.
- Mix in the lemon juice and zest and mix thoroughly.
- Place filling on the base, refrigerate for 6 hours minimum and enjoy!
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