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No Cook Lemon Cheesecake

A community recipe by

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This is a recipe I inherited from my mom, the best baker I know. It's light and refreshing and best of oven! The cream cheese mixture makes enough to make 2 large cheesecakes.


Serves: 8-10

  • 8 ounces graham crackers (bashed!)
  • 3 ounces melted butter
  • 2 packets lemon jelly
  • ⅘ pint hot water
  • 2 ounces superfine sugar
  • 8 ounces cream cheese
  • 1 tin mandarin segments

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No Cook Lemon Cheesecake is a community recipe submitted by Jennypen and has not been tested by so we are not able to answer questions regarding this recipe.

  • Make the base by adding crushed digestives to butter, mix and then press into the bottom of your tin.
  • Make jelly using 1pint of boiling water and then leave it in fridge untill almost set.
  • Blend cream cheese, sugar, drained mandarins and almost set jelly together. (I use a hand held stick blender)
  • Whip the cream untill it is at soft peak stage. Fold the whipped cream into the jelly mixture.
  • Pour over biscuit base. Leave in fridge to set. Enjoy!
  • Additional Information

    This cheesecake can be frozen and thawed in advance of eating. If I have any left over cream cheese mixture I like to pour it into pretty cups and when it is serve as a lovely light mousse! You can change the flovour of this by using a different flovour jelly and canned fruit - I recommend strawberries!

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