Very Easy No-bake Lemon Cheesecake
This is one of my family’s favourites. We tend to have this as an extra at Christmas, it helps cleanse the palate!! I don’t use gelatine in this recipe as I find it sets to a nice soft consistency without it.
23cm loose bottomed tin
Nutritional information Per Serving
3.7g net carbohydrates
300g mixed nuts, (hazelnuts, brazil, almonds, pecan or macadamia)
3 tbsp. butter
500g full fat cream cheese
300g extra thick double cream
Juice and zest of 3 lemons
Place the nuts in a food processor and blend until they resemble breadcrumbs. I use a nutribullet for this.
Place in a bowl and add the melted butter. Combine well.
Grease your tin thoroughly with butter.
Place the crumbled nuts into the tin and spread. Press down until you form a solid base.
Place in the fridge to chill.
While the base is chilling, you can mix all the remaining ingredients together.
Pour this onto the chilled base and spread to level.
Place in the fridge to chill for at least 3 hours to enable the filling to set.
You can decorate the top with slices of lemon or you could add some sugar free lemon curd (see recipe in this blog) or some blueberries.