Anna's no bake lemon cheesecake slice
4
Points®
Total time: 7 hr 10 min • Prep: 0 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
Discover the zesty delight of Anna's no bake lemon cheesecake slice, featuring a delectable blend of citrus flavours and creamy textures, all for just 4 Points! With a prep time of just 10 minutes, this easy-to-follow recipe is perfect for both novice and experienced bakers alike. Made with biscoff biscuits, lemon jelly, ricotta cheese, yoghurt, and a hint of vanilla, this cheesecake slice offers a refreshing burst of lemon zest in every bite. Top it off with fresh blueberries, raspberries, strawberries, and mint for a colourful finishing touch.
Ingredients
Lotus Biscoff Biscuits, Original Caramelised
16 biscuit(s), (125g)
Lite jelly, prepared
1 serve(s), lemon flavour
Lemon juice
2 tbs
Reduced-fat ricotta cheese
450 g
99% fat-free, plain or natural yoghurt, unsweetened
1⅔ cup(s), (400g)
Lemon zest
¼ cup(s)
Vanilla bean extract, alcohol free
1 tsp
Fresh blueberries
½ cup(s), (80g)
Fresh raspberries
½ cup(s), (70g)
Fresh strawberries
1 cup(s), (130g)
Fresh mint
6 sprig(s)
Instructions
1
Line a 19cm x 29cm rectangle brownie pan with baking paper. Lay biscuits horizontally in the pan.
2
In a small bowl, add jelly sachet with 4 tbs boiling water and lemon juice, mix well, set aside.
3
To a food processor add ricotta, process until broken down. Add yoghurt, lemon zest and vanilla, and process until smooth. Scrape down sides, add in jelly mix, process until incorporated and smooth.
4
Spoon the filling over the biscuits and smooth out. Place in the fridge for 6-8 hours, even better overnight. Add fresh berries and mint over slice before serving.
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