Name: Lemon cheesecake (no-bake)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 110g digestive biscuits; 50g butter; 25g light brown soft sugar; 350g mascarpone; 75g caster sugar; 1 lemon zested; 2-3 lemons juiced (about 90ml)

Lemon cheesecake (no-bake)

Need a simple, zingy dessert you can make with minimal fuss? Try this creamy no-bake lemon cheesecake, made with just a few basic storecupboard ingredients

25 min total 20 min prep 5 min cook 6 470 cal

Ingredients

6 serv.

110g digestive biscuits
50g butter
25g light brown soft sugar
350g mascarpone
75g caster sugar
1 lemon zested
2-3 lemons juiced (about 90ml)

Instructions

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1 Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
2 Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
3 Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
4 Spread over the base and chill for a couple of hours.