No-Bake Lemon Cheesecake Bars
Smooth and tangy no-bake lemon cheesecake bars. A retro cheesecake recipe with cream cheese, jelly, and evaporated milk over a Digestive biscuit base.
Ingredients
- 8 oz or 225g Digestive biscuits or Graham Crackers
- 4 oz or 110g butter
- 3 oz or 85g lemon jelly (lemon jello)
- 4 fl oz or 120ml hot water
- 8 oz or 225g cream cheese
- 5 fl oz or 147ml evaporated milk
- 1 tbsp lemon juice
- zest of 1 lemon
- 3 oz or 85g caster sugar (superfine sugar)
Instructions
- Line an 8"/20cm tin with baking parchment.
- Crush the Digestives/Graham Crackers to make fine crumbs. Melt the butter and add to the crushed biscuits and mix well. Press firmly into a traybake tin and place in the fridge for an hour or two to set.
- Dissolve the jelly in the hot water and set aside to cool a little.
- Beat the cream cheese until smooth. Then add the sugar, lemon juice, lemon zest and evaporated milk and mix well. Next, slowly add the lemon jelly mixture and beat until incorporated
- Pour over the biscuit base and leave to set in the fridge, ideally overnight.