This is a recipe I inherited from my mom, the best baker I know. It's light and refreshing and best of all...no oven! The cream cheese mixture makes enough to make 2 large cheesecakes.
- 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
No Cook Lemon Cheesecake is a community recipe submitted by Jennypen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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!