Description
A refreshing no-bake dessert with a crunchy biscuit base and a tangy, creamy lemon topping, perfect for summer or any occasion.
Ingredients
Scale
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200ml double cream
- 150g caster sugar
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
- 2 tbsp powdered gelatin, dissolved in 4 tbsp hot water
Instructions
1. Prepare the Crust:
- Mix crushed biscuits with melted butter and press firmly into a lined 20cm square tin. Chill for 15 minutes.
- In a large bowl, beat cream cheese, sugar, lemon zest, and vanilla until smooth. Gradually add lemon juice and dissolved gelatin, mixing well.
- Whip double cream to soft peaks, then fold into the cream cheese mixture until combined. Pour over the biscuit base and smooth the top.
- Refrigerate for at least 4 hours or overnight until set. Slice into squares and serve chilled.
Notes
You can customize the seasonings to taste.