This no-fuss, no-bake cheesecake is the ideal summer dessert—perfect for both beginners and seasoned bakers. It’s a definite crowd-pleaser, and the taste is simply amazing!
INGREDIENTS
- 2 packets (200g each) Tennis Biscuits
- 200ml Fresh Cream
- 200g Melted Butter
- 1 Lemon (juice + zest)
- 1/2 Lemon, Sliced
- 4 Tablespoons Store-Bought Lemon Curd
- 230g Cream Cheese
- 1/2 Teaspoon Vanilla Essence
- 50g Icing Sugar, Sifted
- Mint Sprigs
METHOD
- Place two packets of tennis biscuits in a zip lock bag and, using a rolling pin, crush the biscuits into fine crumbs.
- Transfer the crumbs to a bowl and add melted butter. Mix until thick, then transfer to a greased tart tray. Grease with spray and bake. Spread the mixture across the tart tray and use the back of a spoon or glass to flatten it on the base and around the tray. Place it in the fridge for 30 minutes.
- Take room temperature plain cream cheese and icing sugar, and mix using an electric beater until smooth.
- Add in the lemon juice, lemon zest, and vanilla essence. Whip until incorporated.
- Whip the cream until stiff peaks form.
- Gently transfer the whipped cream to the cream cheese mixture and fold in, avoid over-mixing.
- Place the mixture into the tart tray and set overnight in the fridge.
- To decorate the no-bake cheesecake, spread 4 tablespoons of lemon curd on top. Add slices of lemon along the edges and some mint sprigs for a pop of colour. Feel free to pipe on fresh cream and enjoy.