No cheese, no bake lemon cheesecake!

Cheats cheesecake! Shouldn’t really call it a cheesecake as it has no cheese but it’s easier!

A friend gave me this recipe, only 5 ingredients and pretty easy to do! Makes quite a good sized cheesecake! I use a 9″ dish, or a plate and the ring from a loose bottom cake tin.


10 oz/300g digestive biscuits, crushed ( I used mixing bowl and a rolling pin, can use food processor but don’t do them too much, leave some chunkier bits)
3 oz/85g unsalted butter (I only had salted in fridge, works just the same!)
3 lemons, juice and rind.
300ml double cream, whipped till smooth and thick.
397g can condensed milk.

What do do:

Melt butter in a large pan. Take off heat and add biscuit crumbs, mix well and push into bottom of dish/plate.

Into a large bowl pour the condensed milk (I use a spatula to get every last bit out!) and add the lemon rind. Mix. Gradually add the lemon juice, mixing between additions until lemon juice is incorporated, then fold in the whipped cream. If, like I did yesterday, you over whip your cream and it goes a bit lumpy, you’ll find it doesn’t fold in very well, I used a hand whisk to mix it in and take out the lumps. Spread on top of your biscuit base and stick in the fridge. I made mine in the morning, ready to eat that evening, needs a good few hours in fridge to set. I used gluten free shortbread biscuits to make a small one for my dad and I.

Can also be done with a couple of limes and ginger biscuits!