Updated: Apr 16, 2020
This has been one of my favourite homemade desserts growing up. Mum would make it as an after school special and surprise us with its silky smooth nature & creamy tasting finish!
No Bake Cheesecake with Lemon Rind & Biscuit Base Recipe
Author: Jeanette Tambakau
Prep time: 1 ½ hour
Cook time: Rest for at least 8 hours
Total time: 9 ½ hours
100g digestive biscuits
50g palm oil-based margarine, softened
2 x lemons
10g powdered/sheet gelatine
60ml hot water
250g cream cheese
100g icing sugar, sifted
175ml evaporated milk
220g apricot yoghurt
Crush biscuits finely and mix with softened margarine. Press onto the base of a 20cm round loose-bottomed flan tin and chill.
Grate the rind of the lemons and squeeze out the juice. Dissolve the gelatine in the hot water. Set both aside.
Let cream cheese soften slightly at room temperature and then beat (by hand or with electric mixer) until smooth. Add icing sugar, lemon rind and juice, and beat until fluffy. Pour the gelatine in a steady stream while still beating, then add the milk and yoghurt. Stop once mixture is well-mixed.
Pour filling onto the biscuit crust and chill overnight (minimum 8 hours).