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No-bake lemon jelly cheesecake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Delicious cheesecake ready in 30 minutes, sure to vanish quickly!
Ingredients:
  • 400g packet McVitie’s The Original Digestive biscuits
  • 200g butter, melted
  • 500g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 50g sachet coconut milk powder
  • 2 x 85g packets lemon jelly crystals
  • 189.38 gm thickened cream
  • 250.00 gm boiling water
Instructions:
  • Prepare the 22cm square cake pan by greasing it generously and then lining the base and sides with baking paper, ensuring the paper extends 2cm above the edges of the pan.
  • In a food processor, pulse the biscuits until they resemble fine crumbs. Add the butter and pulse again until just combined. Press the mixture firmly over the base of the prepared pan and chill in the fridge.
  • In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth. Mix in the coconut milk powder until combined. Slowly add and mix in 1/4 cup jelly crystals. Gradually add and mix in the thickened cream until the mixture thickens, about 1 minute. Spread the mixture over the prepared base evenly. Chill in the refrigerator for 2 hours until set.
  • In a large heatproof jug, combine the remaining jelly crystals with boiling water. Whisk until fully dissolved, then stir in 1/4 cup of cold water. Let it sit for 1 hour or until cool.
  • Drizzle jelly over the luscious cheesecake layer before chilling for a minimum of 4 hours until firm. Slice the cheesecake into delectable squares.

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