Fresh and zesty Lemon Cheesecakes that take just 15 minutes to make and are completely no-bake. The perfect individual dessert!

Lemon Cheesecakes - Conventional Method

Fresh and zesty Lemon Cheesecakes that take just 15 minutes to make and are completely no-bake. The perfect individual dessert!
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 15 minutes
setting time: 3 hours
Total Time: 15 minutes
Servings: 6 mini cheesecakes
Calories: 820

Ingredients

  • 250 g plain sweet biscuits (like Arnotts Marie)
  • 100 g butter, melted
  • 500 g cream cheese
  • 395 g tin sweetened condensed milk
  • 3 tsp gelatine powder
  • 1/3 cup (75g) lemon juice
  • lemon curd, to serve (optional)
  • sliced fresh strawberries, to decorate (optional)

Instructions

  • Crush the biscuits until fine crumbs remain. Add the melted butter and mix together well.
  • Divide the mixture between 6 small serving bowls or glasses and press down firmly. 
  • Beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, dissolved gelatine (see notes) and lemon juice and beat until smooth. 
  • Divide the mixture between the serving bowls and place into the fridge for 2-3 hours or until set. Decorate with lemon curd and fresh strawberries (optional). 

Notes

To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 

Nutrition

Calories: 820kcal | Carbohydrates: 69g | Protein: 14g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 144mg | Sodium: 674mg | Potassium: 170mg | Fiber: 0g | Sugar: 47g | Vitamin A: 1735IU | Vitamin C: 5.1mg | Calcium: 265mg | Iron: 1.5mg