This easy chilled no-bake lemon cheesecake is a great dessert for kids to help make. They'll love bashing biscuits to make the base and mixing the light, creamy and lemony filling.
Prep Time30 mins
Chilling time4 hrs
For the base:
- 175 g digestive biscuits
- 75 g butter
- 40 g Demerara sugar
For the cheesecake topping:
- 225 g full-fat soft cheese
- 25 g caster sugar
- 150 ml double cream
- 150 ml greek yoghurt
- Grated rind and juice of 1 lemon
Make the base
Weigh the butter, cut it up a little and put it in a pan. Melt it over a low heat. While it’s melting, weigh the biscuits then pop them in a bag and crush them with a rolling pin. If you need to, you can finish crushing the biscuits in a bowl.
Weigh out the sugar into a bowl. Once the butter has melted, remove it from the heat and stir in the biscuit crumbs and sugar. Pour it into a 20cm loose-bottomed cake tin or spring-form tin press it down firmly and leave to set. We put it in the fridge while we made the topping.
Make the cheesecake filling
Measure the cheese and sugar into a bowl and mix well to blend thoroughly.
Measure the cream and yoghurt in a measuring jug, or if you want to be more accurate use the ml setting on your scales and add them straight into the bowl. Mix it all together again. Add the lemon juice.
Pour the mixture into the tin on top of your biscuit crust and chill in the fridge overnight to set.
When you’re ready to serve it, run a knife around the edge of the biscuit crust to loosen the cheesecake, then push up the base or remove the sides of the tin and slide the cheese on to a serving plate.
Add some fruit to serve.