Description
Whip up this delightful No Bake Cheesecake with just 5 simple ingredients! Ideal for special occasions, this creamy dessert features a buttery graham cracker crust, a velvety cream cheese filling, and a zesty hint of lemon for a refreshing finish.
Ingredients
For the Base
200g (7oz) Graham Crackers (or Digestive Biscuits)
50g (1.5oz) Unsalted Butter, melted
For the Cheesecake Filling
500g (16oz) Philadelphia Cream Cheese, at room temperature - softened
180g (6.5oz) White Chocolate, melted and cooled
320 g (11oz) Lemon Curd (homemade or store bought)
Instructions
Make the Base
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Line a 18 cm (7 inch) springform cake tin with non-stick baking paper.
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Place Graham Crackers in a food processor and process until smooth. Mix in the melted butter.
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Use the back of a spoon and firmly press the Graham Cracker crumbs into the base of the tin. Refrigerate for 20 – 30 minutes or until firm.
Make the Cheesecake Filling
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Clean the bowl of the food processor.
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Add the room temperature cream cheese, melted chocolate and lemon curd, process until smooth.
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Spread the cheesecake filling onto the buttery Graham Cracker crust. Use an offset spatula to smooth the top of the filling.
Refrigerate
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Refrigerate the cheesecake for 2-3 hours, preferably overnight to set.
Serve and Enjoy!
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Carefully remove the cheesecake from the cake tin.
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Place the cheesecake on a cake stand and decorate as desired just before serving.
Notes
Storage Instructions
Fridge: Store leftovers in an airtight container or wrapped in aluminum foil for 3-4 days.
Freezer: If freezing, avoid decorating. Wrap the cheesecake in plastic wrap followed by aluminum foil. Store for up to 1 month. Thaw overnight in the fridge before serving.
- Prep Time: 15 - 20 minutes
- Setting Time: 4 - 24 hours
- Cook Time: 0 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 513
- Sugar: 27.7 g
- Sodium: 310.1 mg
- Fat: 35.7 g
- Carbohydrates: 41.8 g
- Protein: 7.4 g
- Cholesterol: 171.7 mg
