Creamy Lemon No-bake Cheesecake


1 1/4 cup sweet biscuit crumbs
80gm butter, melted
500g light cream cheese
400g sweetened condensed milk
3 tsps gelatine dissolved in1/4 cup boiling water
1/3 cup lemon juice
2 tblsp grated lemon rind
1 cup frozen or fresh raspberries (optional)


  1. Combine biscuit crumbs and melted butter and press into the base of a 20sm springform tin and place in fridge to cool while you prepare the filling.
  2. Beat cream cheese until smooth.
  3. Beat in condensed milk and gelatine mix until smooth.
  4. Add lemon juice and rind and beat until combined.
  5. At this stage, stir in most of the raspberries if using them, reserving around 10.
  6. Pour the mixture over the base.
  7. Dot reserved raspberries over the top, if using.
  8. Refrigerate for a few hours or overnight.

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