No-Bake Lemon Cheesecake

Ingredients for 1 servings:

• 170 g butter biscuits
• 70 g butter, melted
• 350 g cream cheese, wrung out
• 80 g sugar
• 80 ml whipped cream
• 1 lemon(s), zest and juice
• 3 peaches
• Sugar and mint, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Shred the biscuits into small pieces and mix with the melted butter. Press the mixture into the dessert rings or into the baking pan (lined with parchment paper) and refrigerate. Squeeze the cream cheese into a kitchen towel for about 3 minutes until most of the liquid has evaporated. Mix with the sugar, whipped cream, the zest of half a lemon, and 2 tablespoons of lemon juice until smooth. Then spread about 3 tablespoons of the mixture onto the biscuit base for each dessert ring (if using a springform pan, spread the entire mixture onto the biscuit base). Refrigerate for at least 6 hours, but preferably overnight – this will allow the cheesecake mixture to set. For the topping, peel two peaches and finely puree the flesh (if the peaches aren’t sweet enough, add more sugar). Spread a tablespoon of the puree over the surface of each cheesecake in the dessert rings (if using a springform pan, spread the entire puree over the surface). Then slice the remaining peach and use it, along with the mint, for garnish. You can also find the recipe here: https://www.lillyscupcakery.de/no-bake-lemon-cheesecake?rq=NO-BAKE%20LEMON%20CHEESECAKE