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NO-BAKE LEMON CHEESECAKE 🍋
by @feeding_five_frugally & @taste_team
Easy, creamy & no oven required!
Ingredients:
• 250g packet Arnott’s Choc Ripple Biscuits
• 40g butter, softened
• 250g cream cheese, at room temperature
• 395g can sweetened condensed milk
• Juice of 2 lemons
Method:
Line the base of a 20cm springform pan with baking paper.
Crush the biscuits in a food processor, then transfer them to a bowl. Add the softened butter & mix until well combined.
Firmly press the biscuit mixture into the base of the pan, then place it in the fridge to set.
Beat the cream cheese with electric beaters until smooth. Add the condensed milk & beat again, then add the lemon juice & mix until smooth and creamy.
Pour the filling over the chilled biscuit base & smooth the top.
Refrigerate for at least 6 hours or overnight, until completely set.
Slice, serve & enjoy! 🍰
Warning: school lunches are back tomorrow! 📚🍎
King’s Birthday public holiday here in Queensland today but we are open as normal with plenty of lunchbox favourites ready to help you get organised for the return to school!
This is the oil you’ll want to use on everything! 🙌
Drizzle it over salads, use it in mains or add it to your favourite desserts. From a mustardy vinaigrette to a beautifully buttery cake, @tastegoldi Smooth can do it all frying, baking, topping & more!
