This no-bake cheesecake is easy to make, stress free and perfect for entertaining! A zesty lemon cheesecake filling topped with delicious chunky fruit toppings makes this a true indulgence without all the hard work!
I Made It
For Crust Base:
Graham cracker crushed 2 cups
Melted butter ½ cup
Brown sugar 3 tbsp
For Cheese Cake Filling:
Cream cheese 200g
Plain yogurt 50g
Icing sugar 40g
Whip cream 200g
Lemon juice 2 tsp
Water 1 tbsp (lukewarm)
Gelatin 1 tsp
4 flavours of National chunky jam for topping
For sugar syrup:
Add all ingredients for the crust base into a mixer machine and mix well.
Add 2 tbsp of the graham cracker crust into the mason jar and press slightly.
In a small bowl, add lukewarm water and sprinkle gelatine on top. Set aside for 5 minutes.
Meanwhile, using a hand mixer with a whisk attachment, whip the cream cheese until smooth.
Add yogurt and icing sugar to the cream cheese and beat lightly
Add gelatine mixture to this and mix well.
Whip cream in another bowl until stiff peaks form.
Fold cream into cream cheese mixture.
Add lemon juice and fold with the help of spatula.
Pipe or spoon cheesecake mixture on top of the crust base.
Keep in the refrigerator for 2 hours minimum to chill.
Garnish the cheesecake with desired toppings of National chunky jams and sprinkle with graham cracker crust and serve.