My husband and daughters love a good pudding, I'm having fruit and natural yoghurt for mine as I'm still on a diet for Gestational Diabetes. However, I don't want to totally deprive my family of delectable puds so I still make them, I just don't eat them.
We had some double cream that needed using up in the fridge and a couple of lemons that also looked like they needed to be used so I decided to make a quick cheesecake. I assembled the cheesecake before dinner, chilled it in the freezer whilst dinner was cooked and eaten and it was ready by the time my family were ready for their pudding.
Easy No Bake Lemon Cheesecake
100g butter, melted
300ml double cream
2 lemons, zest and juice
225g sweetened condensed milk (not the light version)
Mix the biscuits and melted butter together and press into the bottom of a lined 20cm/8 inch cake tin. Put in the freezer to chill whilst you make the filling.
Put the cream, lemon juice and zest and condensed milk in a bowl. Mix with an electric beater until thick and creamy. Remove the chilled base from the freezer. Pour the topping over the chilled biscuit base, level the top, then chill in the freezer for half an hour. Remove from the freezer and serve.
There was enough cheesecake leftover for another couple of nights so I sliced it and froze individual portions. Should you wish to freeze the cheesecake in portions, take the cheesecake portions out of the freezer about 30 - 60 minutes before you want to eat them so they can defrost.
Here are some other delicious cheesecake recipes from blogger friends of mine:
Strawberry and Lime Cheesecake Pots from Jo's Kitchen
No Bake Cheesecake from Cakeyboi
Gingerbread Cheesecake from A Mummy Too
No Bake Summer Fruits Cheesecake from Elizabeth's Kitchen
Rhubarb No Bake Cheesecakes from Maison Cupcake
Banoffee Cheesecake from Greedy Gourmet
Instant Orange Cheesecakes from Fab Food 4 All
Deep Chocolate Cheesecake from Tinned Tomatoes