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No Bake Lemon Cheesecake Slice

Anna's no bake lemon cheesecake slice

4
Points®
Total Time
7 hr 10 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.

Notes

For clean slices, dip a knife in boiling water and wipe with a tea-towel between each slice.

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