Lemon Cheesecake (No Cook)

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“My mom has been making this cheesecake for as long as I can remember. Its really easy to make and a fruit topping of your choice can be added if liked.”
2hrs 20mins

Ingredients Nutrition


  1. Crumble the biscuits in a processor.
  2. Melt the margarine in a pan over a low heat and add the syrup.
  3. Remove from the heat and stir in the biscuit crumbs.
  4. Press the mixture in a dish approximately 6 or 7" (depending on how thick you like your base).
  5. Cream the cheese in a processor.
  6. Stir in the condensed milk (to taste) and add the vanilla essence.
  7. Add the lemon juice and rind.
  8. Beat the mixture until smooth.
  9. Pour onto the base and freeze for at least a couple of hours.
  10. Remove from the freezer approximately 20 mins before serving.

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