A no bake lemon cheesecake which uses lemon jelly crystals and fresh lemon juice for perfect flavour and texture. So easy to make!
2 1/2 cups digestive biscuit crumbs
125g butter, melted
1 packet lemon jelly crystals
1 cup boiling water
220g packet cream cheese
1 cup white sugar
1 teaspoon vanilla essence
3 tablespoons lemon juice
340ml evaporated milk
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Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Mix together the biscuit crumbs and melted butter. Press 2 cups of the mixture into the bottom of a round cake tin and set aside the rest for the topping. Dissolve jelly crystals in boiling water, set aside to cool but not set.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, beat the evaporated milk until thick. Fold milk into the cream cheese mixture. Pour into the prepared tin.
Chill for 4 hours, then sprinkle with remaining crumb mixture.