Mum's Lemon Cheesecake

Mum’s Lemon Cheesecake is a delightfully fresh, no-bake dessert that’s zesty, creamy, and smooth. This version uses whipped double cream in place of cream cheese, making it extra light with a mousse-like texture. It’s perfect for sunny days and family get-togethers – easy to prepare, and even easier to enjoy.

Prep Time 20

Chilling 6

Total Time 6 20

Servings Portions

Ingredients

For the base:

200 g digestive biscuits
100 g unsalted butter melted

For the filling:

2 large lemons zest and juice
400 ml double cream
397 g sweetened condensed milk

Instructions

Crush the digestive biscuits into fine crumbs using a food processor or by hand with a rolling pin in a bag. Combine with the melted butter in a bowl and stir well.
200 g digestive biscuits, 100 g unsalted butter
Press the mixture evenly into the base of a 20cm springform tin, smoothing with the back of a spoon.
Pop it in the fridge to chill while you prepare the filling.
In a large bowl, whip the double cream until it forms soft peaks. Gently fold in the sweetened condensed milk, lemon zest and lemon juice. Stir until smooth and slightly thickened.
400 ml double cream, 397 g sweetened condensed milk, 2 large lemons
Spoon the lemon mixture onto the chilled biscuit base. Smooth the surface and give the tin a light tap to level it out.
Cover the cheesecake and refrigerate for at least 4 hours, or overnight if you can, until fully set.
Remove the cheesecake from the tin and slice carefully. A little extra lemon zest on top adds a lovely finishing touch.

Notes

Notes:

This version swaps out the cream cheese for double cream, resulting in a lighter, more airy cheesecake with a mousse-like feel. If you prefer a denser, more traditional texture, you can stick with the original version using 300g of full-fat cream cheese. Either way, the lemon flavour shines and the cheesecake is always a crowd-pleaser!

Nutrition