Easy, No Cook Lemon Cheesecake Recipe at MyDish

Easy, No Cook Lemon Cheesecake

4 stars based on 3 reviews Rate this Recipe

Method

  • mix the melted butter and crushed digestives and press into the bottom of a 30cm loose bottomed cake tin. Refrigerate while making the topping. Fold the mascarpone with the sieved icing sugar, the grated zest and the lemon juice. Spread over the chilled biscuit base and return the fridge for 2 or more hours. Decorate with sliced kiwi, crumbled flake or grated chocolate.

    • Tips

    • Don't over mix the mascarpone.
      Variation - use limes instead of the lemons and ginger biscuits instead of the digestive

    Comments Add your comment

    • Great recipe. Easy as described - the base was fab, could have done with a bit more topping so would probably x1.5 the mascarpone/lemon/cream etc., next time to make it a bit thicker.

      by JEANNIE on Mon Feb 1 2010   reply to this comment

    • Hi Mary. Sorry, that is not clear is it? This recipe needs 2 lemons. I will change the description. I hope you enjoy it. Kind regards. Vicki

      by Vicki B on Sat Aug 22 2009   reply to this comment

    • Is this the juice and zest of one lemon?

      by marymary246 on Sat Aug 22 2009   reply to this comment

    Ingredients

    • 500g Mascarpone Cheese
    • 40-50g Icing Sugar
    • 250g Digestive Biscuits crumbled
    • 125g Margarine or Butter melted
    •  Kiwi Fruit or Flake to decorate
    • 2 Lemons juice and zest

    By Views 5961  Added Thu Feb 5 2009


    This is the best cheesecake I have ever tasted (and I have tasted a few!). It is REALLY simple to make and does not need baking - how perfect is that?!?

     

    A work colleague gave me this recipe some years ago and I use it when I want to impress. Little does everyone know how simple it is to make! Actually, they do as they always ask to take the recipe with them... Read More

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