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    You are in: Home / Australian / No Bake Lemon (Or Plain) Cheesecake Recipe
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    No Bake Lemon (Or Plain) Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Gingernut's Note:

    I've searched and searched and nowhere on 'zaar can I find this exact recipe. It contains no "whipped topping" and no eggs. It comes from a packet of Philly cream cheese. For a plain cheesecake, use 1 T vanilla extract and leave out the lemon. Top with berries if you are so inclined.

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    Units: US | Metric


    • 1 cup plain sweet biscuit crumbs
    • 1/3 cup butter, melted



    1. 1
      Mix biscuit crumbs and butter and press into the base of a 22 cm springform pan. Place in freezer to chill while you do the rest. Note: I have successfully used an 8 inch square Pyrex dish for this recipe, but don't expect to be able to get it out of the dish!
    2. 2
      Mix gelatin with hot water and stir till dissolved.
    3. 3
      Beat cream cheese, sour cream, sugar, gelatine mixture, lemon rind, and lemon juice until well combined.
    4. 4
      Pour mixture onto chilled base. Chill in refrigerator overnight.

    Ratings & Reviews:


    Nutritional Facts for No Bake Lemon (Or Plain) Cheesecake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 357.9
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 18.2 g
    Cholesterol 88.1 mg
    Sodium 232.7 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 0.1 g
    Sugars 17.0 g
    Protein 5.8 g

    The following items or measurements are not included:

    plain sweet biscuit crumbs

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