March 30, 2026

No-bake Lemon Cheesecake

Serves:

Cooking Time:

Prep Only

Ingredients:

Crust:
200 g coconut biscuits, finely crushed
100 ml melted butter

Filling:
160 g lemon jelly powder (2 x 80 g packets)
125 ml hot water
750 ml LANCEWOOD® Double Cream Vanilla Yoghurt

Topping:
40 g lemon jelly powder (1/2 a packet)
5 ml gelatine
90 ml boiling water
125 ml cold water

Garnish:
lemon zest
mint leaves

Method

Crust:

Mix the biscuits and butter together.
Press firmly into the bottom of a greased 20 cm loose bottomed spring form pan using the back of a spoon.

Filling:

Using a large mixing bowl, add the lemon jelly powder and the hot water and whisk until the jelly powder has completely dissolved.
Add the yoghurt and whisk until well combined.
Pour the filling over the prepared biscuit base and refrigerate for 3 – 4 hours or until set. After 2 hours of the cake setting, make the topping and allow it to cool down briefly.

Topping:

Mix the jelly powder and the gelatine together. Add the boiling water and stir until the crystals have completely dissolved.
Add the cold water and leave to stand until the jelly just starts to thicken and set.
Do not stir again before pouring over the cheesecake, allowing it to spread evenly.
Refrigerate for an hour or until set.
Garnish with lemon zest and mint leaves.