No-Bake Lemon Cheesecake
Not included in this recipe
Ingredients
Servings
Nutri value
Instructions
Total
7'Preparation
1'Cooking
60'Waiting
Utensils
Step by step
Mix together 225g crushed digestive biscuits and 90g melted butter to form the base.
Divide half the mixture between 8 individual dessert glasses and press down lightly.
Beat 450 g cream cheese (at room temperature) in a bowl, then pour in 1 can (385 g) NESTLÉ SWEETENED CONDENSED MILK a little at a time, beating continuously.
Once mixed, beat in the juice and zest of 2 lemons and 1 tsp (5 ml) vanilla extract
Layer the mixture and the remaining base mixture in the glasses.
Cover with plastic wrap and refrigerate for at least 1 hour until firm and ready to serve. Garnish with mint leaves, lemon crisps and fresh figs
Figs are in season from December to early March. Should fresh figs not be available, use tinned or preserved figs.
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No-Bake Lemon Cheesecake
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