No-Bake Lemon Cheesecake

Ingredients for 1 servings:

• 150 g butter biscuits
• 60 g butter, melted
• 380 g cream cheese
• 1 can condensed milk, sweetened, 397 g
• 3 lemon(s), or 4
• 125 ml cream
• n. B. cream stiffener
• n. B. Lemon peel for decoration
• n. B. Berries, e.g. strawberries or blueberries

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

simply really fresh and airy-tasty, for a 20-piece mold

For the base, crumble the butter biscuits and mix with the butter. Press firmly into the base of a 20cm (8″) tin. Then mix the cream cheese and condensed milk, then add the lemon juice. Whip the cream and fold it into the cream cheese mixture. Spread everything on the biscuit base and spread it out evenly. Leave to set in the fridge for about four hours. Note: Don’t feel like baking, but want something sweet? Preferably fresh and for a crowd? Then this no-bake cake is just right for you! The fresh lemons give this cheesecake a really fresh, light and delicious taste. You can also serve the cheesecake with fruit; strawberries or blueberries are great here. If you have really fresh lemons, preferably organic, you can also decorate the cake with a little zest.