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No-bake lemon cheesecake

Preparation

15

Cooking

1 hour

Serves

8

Instructions

  • 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.