No-Bake Cheesecake

A recipe that is simple, fool proof, and delicious!

Serves 10

Prep - 20 minutes

Cooking time - 4 hours in fridge

Ingredients - 8

Base Ingredients:

2 cups crushed gluten free Anzac biscuits

1 cup crushed gluten free ginger-nut biscuits

75 grams butter

1 tbsp cinnamon spice

Topping Ingredients:

500 grams cream cheese

1 cup of greek yoghurt (strained from excess liquid)

Half a lemon zest

Juice of 3 lemons

1 tsp of vanilla essence

Method:

1. Pre-heat oven to 180 degrees celsius (if you want to bake the base for a more golden crunch style)

2. Add cream cheese to a bowl and mix for 3-5 minutes until smooth

3. Add greek yoghurt to bowl and mix - then add lemon zest and juice and mix until combined and set aside

4. Line a baking tray sides and bottom

5. Using a wooden spoon / your hands - combine base mixture, place base biscuit into bottom of baking tray and press against tray with the bottom of a cup or measuring cup to form a smooth surface (I do not press mine against the sides, to keep it simple but you can press mixture up the sides if you want)

6. Bake base for 15 minutes until the biscuit becomes slightly golden, or you can put in the fridge until cooled (20 minutes)
   

7. Once the base is completely cooled (or after 20 minutes in the fridge) - add the filling on top and set in fridge over night

8. I like to add lemon zest on top for decoration
   

About/Tips:

• Room Temperature Ingredients: Let cream cheese, eggs, and sour cream sit out before baking for a smoother texture.

• Choose Full-Fat Cream Cheese: Opt for full-fat cream cheese for the best flavour and texture.

• Use a Springform Pan: Use a springform pan lined with baking paper for easy removal.
  

• Add Toppings Before Serving: Add toppings like fresh fruit or chocolate just before serving for freshness.