No-bake lemon cheesecake

A crunchy biscuit base and a light, zesty lemon filling. Make it the morning before.

Ingredients

• 250 g Digestive biscuits
• 100 g Butter, melted
• 360 g Cream cheese
• 300 ml Double cream
• 75 g Icing sugar
• 2 Lemons, zested and juiced

Method

1. Crush the biscuits, mix with the melted butter and press into a 20cm loose-bottomed tin. Chill.
2. Beat the cream cheese, icing sugar, lemon zest and juice until smooth.
3. Whip the cream to soft peaks and fold it into the cheese mixture.
4. Spread over the base and chill for at least 4 hours before slicing.