Description
A bright and creamy no-bake lemon cheesecake with a buttery ginger biscuit base and a smooth, tangy citrus filling. Perfect for make-ahead desserts and warm-weather gatherings.
Ingredients
200 g ginger nut biscuits, crushed
80 g unsalted butter, melted
300 ml double cream
400 g full fat cream cheese
100 g icing sugar, sifted
Zest of 3 lemons
85 ml lemon juice
Instructions
- Combine the crushed ginger biscuits with the melted butter until evenly coated.
- Press the mixture firmly into the base of a cheesecake tin and chill in the fridge while preparing the filling.
- In a large bowl, add the double cream, cream cheese, icing sugar, zest of 2 lemons, and 85 ml lemon juice.
- Whisk until the mixture becomes very thick and holds its shape.
- Spoon the filling onto the chilled base and smooth the top evenly.
- Chill the cheesecake for at least 4 hours or overnight for best results.
- Remove from the tin, decorate with remaining lemon zest, and serve.
Notes
Swap ginger biscuits for digestive biscuits for a milder flavor.
Add extra lemon zest for a stronger citrus taste.
Top with whipped cream, lemon slices, or fresh berries for presentation.
Store covered in the fridge for up to 3 days.
Freeze well-wrapped and thaw in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
