This simple no bake lemon cheesecake is so easy to make and it tastes amazing – sweet and citrusy!
250g Hobnob biscuits
125g melted butter
1 tin (400g) condensed milk
300g Mascarpone cream cheese
Zest and juice of 2 lemons
2tbsp lemon curd
You Will Also Need
Loose bottomed cake tin
Crush the biscuits. Add to a large mixing bowl and add the melted butter. Mix until well combined.
Transfer to loose bottomed cake tin and pat down firmly.
In a mixer, combine the condensed milk and Mascarpone cheese. Slowly add the lemon juice until it has all been added. Mix until thick and creamy.
Spoon out the cream cheese mixture on top of your biscuit base.
Top with the lemon zest.
Warm up the lemon curd in a saucepan until runny. Careful not to overheat it or it will start to burn!
Drizzle over top of cheesecake.
Leave in the fridge to set for at least 2 hours.
You can of course substitute the Hobnob biscuits for different biscuits – Digestives and/or Ginger Nut biscuits are also popular choices. We love Hobnobs best because of their sweet oaty texture. And rather than bashing them with a rolling pin, as I did in this video, you can always crush them up in a food processor, and combine the butter in the food processor. I did not on this occasion simply because I was in a rush and did not want to spend extra time on washing up at the end!
You can also substitute the Mascarpone cream cheese for Philadelphia or any other similar cream cheese, or try a combination. We use Mascarpone cheese because it is the cheapest, and it also makes a lighter cheesecake.
I hope you will give this recipe a try!