No-Bake Lemon Cheesecake
Ingredients
For the base:
1 ½ cups wholegrain biscuits, crushed
3 tbsp light butter, melted
For the filling:
250 g light cream cheese (softened)
1 cup Greek yogurt
2–3 tbsp lemon juice (freshly squeezed)
3–4 tbsp monkfruit sweetener (adjust to taste)
1 tbsp unflavored gelatin
3 tbsp warm water
Instructions
Mix crushed biscuits with melted butter until combined. Press into the base of a springform pan or small serving cups and chill.
Sprinkle gelatin over warm water, let it sit for a minute, then stir until dissolved.
In a bowl, beat cream cheese, Greek yogurt, lemon juice, and monkfruit until smooth. Add the dissolved gelatin and mix well.
Pour
Pour the filling over the chilled base and smooth the top.
Refrigerate
Refrigerate for 4–6 hours or overnight until set.
Garnish
Garnish with lemon zest or thin lemon slices before serving.
