lemon-no-bake-cheesecake



Ingredients

  • 150 g cream crackers, crushed finely
  • 125 g (½ cup) butter, melted
  • 200 g (¾ cup) cream cheese
  • 80 ml (⅓ cup) whipping cream
  • 65 g (¼ cup) icing sugar
  • 10 g (1 tbsp) gelatin powder, dissolve in 2 tbsp hot water
  • Juice of 1 lemon

Method

  1. Put the crushed crackers into a mixing bowl. Add butter and mix together.
  2. Pour mixed crumbs into an 8″ cake tin and press down with the back of a spoon until compact. Leave in the fridge to set.
  3. In separate mixing bowl, combine cream cheese with the whipping cream. Whisk until mixture becomes thick and creamy.
  4. Slowly stir in icing sugar and lemon juice. Mix until smooth and thick.
  5. Pour mixture on top of the biscuit base from the fridge and spread evenly.
  6. Leave to set in the fridge for a few hours until the topping has set.

Suggestions

  1. Cream crackers can be replaced with digestive biscuit or any other cracker.
  2. Reduce the amount of lemon juice into half if you find it too sour.

Nutrient content per serving:

Calorie 230 kcal
Carbohydrate 17.3 g
Protein 3.4 g
Fat 16.3 g

An educational collaboration with Nutrition Society of Malaysia

Recipes courtesy of ‘Nutritionists’ Choice Cookbook, Volume 1: Healthy Recipes for Your Little Ones’ by Nutrition Society of Malaysia. To purchase this recipe book which includes over 60 recipes, please email: [email protected]