Lemon & Lime Lush
An irresistible treat that balances tangy and sweet flavors, this no-bake citrus cheesecake is a zesty delight. A buttery digestive biscuit base laden with luscious lemon or lime jelly-infused cheesecake filling sets to creamy perfection, topped with decadent dark chocolate shavings. Perfect for a refreshing dessert on warm days or as a delightful finale at any celebration.
— Constant Cookbook
Ingredients
- 200g (7oz) reduced fat digestive biscuits
- 75g (2 3/4) light spread
- 135g pack of lemon or lime jelly cubes
- 100ml (3 1/2 fl oz) lemon juice
- Finely grated rind of one lemon
- 405g can of light condensed milk
- 300g (10 1/2oz) 0% Greek yoghurt
- Dark chocolate to decorate
Instructions
- Combine the crushed biscuits with the melted spread and press into the base of a 9 inch springform or loose bottom cake tin, chill until needed
- Place the jelly cubes and 100ml of water in a small bowl and set over a pan of simmering water and stir until dissolved
- Remove from the heat and stir in the lemon juice and zest
- Whisk the condensed milk, yoghurt and jelly mixture together in a large bowl to combine then place in the fridge for 10 minutes to set slightly
- Poor mixture over the biscuit base and return to fridge for 3 hours
- Decorate with dark chocolate shavings
Yield
Serves 8
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