Recipe may contain gluten, milk, egg, wheat and lactose.
This super easy no-bake cheesecake slice has a creamy lemon centre and a buttery biscuit base.
400g pkt plain digestive biscuits, broken into pieces
175g salted butter, melted
125g salted butter, at room temperature
55g (1/4 cup) raw caster sugar
250g cream cheese, softened
150g (1 cup) soft icing sugar
300ml ctn thickened cream, whipped to firm peaks
3/4 cup store-bought lemon curd
1 tsp vanilla extract
5 Method Steps
Step 1Grease a 26 x 20cm slice pan. Line with baking paper.
Step 2Place biscuits(400g pkt plain digestive biscuits, broken into pieces) in food processor and process until mixture resembles coarse crumbs. Add melted butter (175g salted butter, melted) and sugar (55g (1/4 cup) raw caster sugar) and process until combined. Transfer two-thirds of the mixture to the prepared pan. Use a flat-bottomed glass to press the mixture evenly over the base. Place in the fridge to chill for 30 minutes.
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Step 3Use a stand mixer with the paddle attachment to beat the cream cheese (250g cream cheese, softened), softened butter (125g salted butter, at room temperature), icing sugar (150g (1 cup) soft icing sugar) and vanilla (1 tsp vanilla extract) until pale and creamy.
Step 4Fold the cream cheese and lemon curd (3/4 cup store-bought lemon curd) through the whipped cream (300ml ctn thickened cream, whipped to firm peaks).
Step 5Spread cream mixture over the biscuit base and smooth the surface. Sprinkle over remaining biscuit crumb. Place in the fridge to chill for 4 hours or overnight.