Preparation time is 15minutes
Total time is 15minutes
Serve is for 12 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
12
- 400grams plain digestive biscuits, broken into pieces
- 200grams unsalted butter, melted
- 500grams cream cheese, softened, chopped
- 397grams canned sweetened condensed milk
- 1/2 cup lemon curd
Nutrition per serving
2450kJ / 585Cal
2450 Kilojoules or 585 Calories
28% of daily energy intake*
Protein
7.5grams
Fat
39.4grams
Carbs
48.8grams
Sugars
32.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Forget the oven with this breezy no-bake lemon cheesecake slice that features swirls of tangy lemon curd. It's the ultimate afternoon pick-me-up.
Method
Step 1 of 3
Grease and line a 17 x 27cm (3.5cm deep) slice pan with baking paper, extending paper 3cm above edges.
Step 2 of 3
Process biscuits in a food processor until they resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press over base of pan. Refrigerate until required.
Step 3 of 3
Process cheese, milk and half the curd in a cleaned food processor until smooth. Pour mixture over biscuit base and spread out evenly. Dollop with remaining curd. Using a bamboo skewer, swirl to create a marbled effect. Refrigerate for 6 hours or overnight until set. Cut into 12 pieces. Serve.
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