No Bake Lemon Cheesecake Slice
Author: Wholesome Patisserie
Recipe type: Gluten Free
Prep time:
Total time:
Serves: 16 squares
- 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
- Base
- Line a 9" x 9” square baking tin with parchment paper, set aside.
- Add biscuits to a high speed food processor, one packet at a time and process until they turn to crumb.
- Pour biscuit crumb into a mixing bowl, add melted butter and mix until well combined.
- Press into prepared tin, pressing down with a spatula, set in the refrigerator.
- Filling
- In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy.
- Beat in icing sugar.
- Add lemon zest and juice, beat until just combined.
- Pour in cream and beat until well combined, light and fluffy.
- Pour mixture over crumb base and smooth top with a spatula.
- Place in refrigerator or freezer until set, approx. 2-3 hours.
- Remove from refrigerator and cut into squares, top with fresh lemon slices.
- Serve and Enjoy!
Store in an airtight container, refrigerated, for 3-5 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/no-bake-lemon-cheesecake-slice/
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