No-Bake Lemon Cheesecake

ByThe Recipe Cravings

Ingredients

Cheesecake Filling

  • 150 g cream cheese
  • 60 g white chocolate, melted
  • 120 g whipped cream

Eggless Lemon Curd

  • 100 g sugar
  • 80 ml fresh lemon juice
  • 80 ml milk
  • 1½ tbsp cornstarch
  • 30 g butter

For the crust :

  • 180–200 g crushed digestive biscuits
  • 80–100 g melted butter

Instructions

Prepare the Crust

  1. Mix the crushed biscuits with the melted butter.
  2. Press the mixture firmly into the base of a springform pan.
  3. Refrigerate while preparing the filling.

Make the Lemon Curd

  1. In a saucepan, combine the lemon juice, sugar, and milk.
  2. Heat gently until it begins to simmer.
  3. Mix the cornstarch with a little milk, then stir it into the saucepan.
  4. Whisk continuously until thickened.
  5. Remove from the heat and stir in the butter.
  6. Let it cool completely.

Prepare the Cheesecake Filling

  1. Beat the cream cheese until smooth.
  2. Mix in the melted white chocolate.
  3. Fold in the whipped cream until light and creamy.
  4. Spread the filling over the chilled crust.
  5. Refrigerate for at least 4–6 hours or overnight.

Finish

  1. Pour the cooled lemon curd over the cheesecake.
  2. Chill for another 1–2 hours.
  3. Decorate with whipped cream, lemon slices, and fresh mint before serving.

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