UK
USServes: 8
Prep: 25 mins, plus setting time
No-Bake Lemon and Strawberry Cheesecake
Spring is nearly here, bringing with it lighter desserts to enjoy with family and friends.
Our no-bake Lemon and Strawberry Cheesecake combines all-butter Walker's Shortbread Highlanders, smooth lemon cream cheese and fresh strawberries for a bright, seasonal dessert.
Refreshing and full of flavour, it makes the perfect centrepiece, ready to slice and share on Mother’s Day or a relaxed afternoon together.
Ingredients
250g Walker's Shortbread Highlanders
100g unsalted butter, melted and cooled
100g caster sugar
600g cream cheese
600g double cream
1 lemon juiced
1 tbsp lemon zest
1 tsp vanilla extract
Strawberries, cut into slices to decorate
Handful of small mint leaves to decorate
Method
Add the Walker’s Shortbread Highlanders to a blender, then pour over the melted butter, then blitz until smooth, then decant into a greased springform tin and compress down evenly to form the base.
Next, in a mixing bowl, combine the cream cheese and sugar and mix well until smooth.
Next add the double cream to a second mixing bowl and whisk until you reach stiff peaks then add to the cream cheese mixture.
Add in the lemon zest, vanilla extract, and lemon juice, then fold together gently. Decant the mixture into the tin over the shortbread base, smoothing out evenly and placing into the fridge to set for at least six hours, or overnight.
After the cheesecake has set, carefully remove from the springform tin, top with fresh strawberries, a few sprigs of mint, and some seasonal decorative flowers, and serve in cake-cut sections.
Enjoy!