Description
A creamy, no-bake cheesecake that comes together in just minutes with a smooth filling and a buttery biscuit base.
Ingredients
Scale
- 200 grams cream cheese
- 200 milliliters heavy cream
- 60 grams granulated sugar
- 120 grams crushed biscuits
- 60 grams melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare your tools and serving dish.
- Beat the cream cheese and sugar until smooth, then mix in vanilla extract and lemon juice.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Mix crushed biscuits with melted butter and press into the base of your dish.
- Spread the cheesecake mixture evenly over the biscuit base.
- Smooth the top and refrigerate for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Do not overmix the whipped cream to keep the filling light.
- Chill longer for a firmer consistency.
- You can add fruit or chocolate toppings after chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: quick cheesecake, no bake cheesecake, easy dessert, creamy cheesecake, 5 minute dessert