No-Bake Lemon Cheesecake Bars (Printable Version)
# What You’ll Need:
→ Base
01 -
225g Digestive biscuits or Graham crackers
02 -
110g butter, melted
→ Filling
03 -
85g lemon jelly (lemon jello)
04 -
120ml hot water
05 -
225g cream cheese
06 -
147ml evaporated milk
07 -
1 tablespoon lemon juice
08 -
Zest of 1 lemon
09 -
85g caster sugar (superfine sugar)
# Steps to Follow:
01 -
Line an 8"/20cm tin with baking parchment.
02 -
Crush the Digestives or Graham crackers into fine crumbs. Melt the butter and mix it into the crumbs. Press the mixture firmly into the prepared tin and refrigerate for 1 to 2 hours until set.
03 -
Dissolve the lemon jelly in 120ml hot water and set it aside to cool slightly.
04 -
In a bowl, beat the cream cheese until smooth. Add the caster sugar, lemon juice, lemon zest, and evaporated milk, and mix well.
05 -
Slowly mix the cooled lemon jelly into the cream cheese mixture and beat until fully incorporated.
06 -
Pour the mixture onto the chilled biscuit base and refrigerate until set, ideally overnight.
# Additional Notes:
01 -
Refrigerating overnight ensures the cheesecake sets properly for clean slicing.