No-bake lemon cheesecake recipe | Good Food

Cheesecake on cake stand with knife

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

Method

step 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.
step 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.
step 3
Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.