No bake lemon cheesecake pots with oat biscuit base

Name: No bake lemon cheesecake pots with oat biscuit base
Total time: 20 min
Cuisine: British
Ingredients: 150g gluten free digestive biscuits, nut free; 60g butter, melted; 300g full fat cream cheese; 100g gluten free icing sugar; 150ml double cream; 2 lemons, zest and juice; 1 tsp vanilla extract

Creamy lemon cheesecake in little pots with a crunchy biscuit base and no oven needed.

Time20 mins plus chilling
LevelEasy
Costabout £0.70 a head

6 servings

Ingredients

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150 ggluten free digestive biscuitsnut free
60 gbuttermelted
300 gfull fat cream cheese
100 ggluten free icing sugar
150 mldouble cream
2lemonszest and juice
1 tspvanilla extract

Method

1
Crush the biscuits in a bag with a rolling pin until fine, then stir in the melted butter.
2
Press a spoonful of the mixture into the base of six small glasses or pots.
3
Beat the cream cheese, icing sugar, lemon zest and vanilla together until smooth.
4
Whip the cream to soft peaks in a separate bowl, then fold into the cream cheese with the lemon juice.
5
Spoon over the biscuit bases.
6
Chill for at least 3 hours until set.
180 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.