No Bake Lemon Cheesecake Slice
Recipe type: Gluten Free
Prep time: 
Total time: 
Serves: 16 squares
Incredibly indulgent No Bake Lemon Cheesecake Slice. This famous classic is going to sweep you off your feet!
  • Base
  • 400g (2 x 200g packets) arrowroot biscuits
  • 150g salted butter, melted
  • Filling
  • 500g (2 x 250g blocks) cream cheese block, cubed
  • 1 cup icing sugar
  • Zest of 1 medium-large lemon
  • ½ cup lemon juice
  • ¾ cup thickened cream
  • Fresh lemon slices for decoration
  1. Base
  2. Line a 9" x 9” square baking tin with parchment paper, set aside.
  3. Add biscuits to a high speed food processor, one packet at a time and process until they turn to crumb.
  4. Pour biscuit crumb into a mixing bowl, add melted butter and mix until well combined.
  5. Press into prepared tin, pressing down with a spatula, set in the refrigerator.
  6. Filling
  7. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy.
  8. Beat in icing sugar.
  9. Add lemon zest and juice, beat until just combined.
  10. Pour in cream and beat until well combined, light and fluffy.
  11. Pour mixture over crumb base and smooth top with a spatula.
  12. Place in refrigerator or freezer until set, approx. 2-3 hours.
  13. Remove from refrigerator and cut into squares, top with fresh lemon slices.
  14. Serve and Enjoy!
Store in an airtight container, refrigerated, for 3-5 days.
Recipe by Wholesome Patisserie at