Lemon cheesecake bites
For a twist on regular cheesecake, try these delicious, lemony no-bake cheesecake bites. This dessert is part of the Eat Well This Christmas for Less menu.
Ingredients
Method
- 250ml Pam's Evaporated Milk (chilled)
- 250g Value Arrowroot Biscuits
- 200g Butter
- 1 Packet of Lemon Jelly Crystals
- 2 Lemons
- 250g Cream Cheese
- 3/4c Sugar
- 1/4c Lemon Passionfruit Dessert Topping
- Chill the tin of evaporated milk in the fridge overnight.
- Line a 22x22cm square cake tin with non-stick baking paper.
- Crush the biscuits in a food processor or add to a large plastic bag and hit with a rolling pin until they turn into fine crumbs.
- Melt the butter and mix with the biscuit crumbs. Press firmly into the bottom of the cake tin. Refrigerate while you make the cheesecake filling.
- Add the lemon jelly crystals to a heatproof bowl, add 3/4c of boiling water, 2tsp of lemon zest and 1/4c of lemon juice. Mix well and chill in the fridge until the jelly is slightly wobbly.
- Add the chilled evaporated milk to a large mixing bowl and beat with an electric mixer until thick, like whipped cream. Refrigerate until required.
- Soften the cream cheese, add to a large mixing bowl with the sugar. Beat well using an electric mixer until smooth. Add the lemon jelly and beat well until combined.
- Add the cream cheese mixture to the whipped evaporated milk and beat until combined.
- Pour over the biscuit base in the cake tin and smooth with the back of a spoon.
- Cover and refrigerate overnight.
- Remove the cheesecake from the baking tin and cut into small squares. Refrigerate until ready to serve.
- Drizzle with the lemon and passionfruit topping to serve
Tips:
- Chill the evaporated milk in the fridge over night before you make the cheesecake – this will help it to thicken when beaten.
- You can change the cheesecake flavour by using a different flavoured jelly, e.g. Strawberry.