Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
This lemon crunch cheesecake is an excellent low cost pudding / dessert. It’s great if you’re entertaining and also living off a limited budget.
The limited number of ingredients used are “basics” that hopefully you’ll find in your local supermarket.
Plus, this lemon crunch cheesecake is made from “lighter” (reduced fat) ingredients, so if you use or can get those you’ll save on your waistline too!
You know folks, this recipe just goes to show that food doesn’t have to cost the earth. Nor does it have to take lots of ingredients to come up with a masterpiece that will impress your guests, or just satisfy your families cravings for a sweet treat!
Inspiration for this Lemon Crunch Cheesecake
I loved the idea of coming up with a really simple cheesecake, a lemon based one. It had to be one that had a different twist on it to all those others listed on Google.com.
So, that different twist here is the “crunch” element.
I’ve made the base from ginger nut biscuits instead of digestive biscuits (graham crackers for those of you in the U.S.). And that adds a whole new element of flavour and also a crunchy bite which really compliments the creamy lemon topping!
Now I know I’m completely banging on about “less is more” at the moment, but seriously it really is!
With this low cost lemon crunch cheesecake, you’re only using 6 basic ingredients and you’re getting 8 slices of dessert heaven.
Plus, any left-over slices (if there are any) can easily be frozen. Not only does that give you a supply of lemon crunch cheesecake for future, but also removes the temptation of eating the whole lot in one sitting!
- 100 g unsalted butter
- 200 g ginger nut biscuits
- 405 g can light condensed milk
- 200 g light soft cheese
- 150 ml light double cream
- Juice and finely grated zest of 2 large lemons
- 1 small lemon for decoration
- Grease the bottom and sides of a 20cm loose bottomed cake tin.
- Blitz the ginger nut biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
- Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place into the fridge for a minimum of 20 minutes.
- In a bowl whisk the condensed milk to slightly soften it and then gradually whisk in the lemon juice and zest. Then fold in the cream cheese.
- In a separate bowl whip the cream by hand or use a processor until it just begins to go stiff. Then fold the cream into the lemon mixture and pour the whole mixture over the biscuit base.
- Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with thin slices of lemon.
Ongoing Site Updates
Folks, at the time of me writing this, the Easy Recipe, recipe card software I use above, is now no longer updated and is not google compliant.
I’m investigating changing the recipe card software at the moment so bear with me.
It’s all part of a huge re-writing and updating of neilshealthymeals to make a better experience for you guys as well as being more relevant to living the 80/20 way, with more articles to come on that front in the future.
Hopefully too, you’ve seen some increases in speed here as I’ve changed hosting server.
Anyway that’s enough on that for now. By the time you are reading this in the future what I’ve written may no longer count and there may actually be a new recipe card for you here!
Enjoy the lemon crunch cheesecake and I’ll catch up with you next week!
Remember to check out thinking out loud, thanks Amanda!
Onwards and Upwards!
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