No-Bake Lemon Cheesecake With Condensed Milk

Step 1

Crush digestive biscuits in a bag with a rolling pin into fine crumbs. Pour into a bowl with melted butter and mix. Press tightly and evenly in an 8-inch (23cm) springform pan. Freeze for 30 minutes or while making the filling.

Step 2

Whisk cream cheese in a bowl using a handheld whisk for 1-2 minutes until creamy.

Step 3

Add in sweetened condensed milk, lemon zest, and lemon juice, and mix well until you get a thick mixture. Set aside.

Step 4

In another bowl, whisk the cold whipping cream until stiff peaks. Add to the cream cheese mixture and gently fold everything together using a spatula.

Step 5

Pour into the pan and spread evenly with an offset spatula. Chill in the coldest part in the fridge for a minimum of 8 hours, preferably 12.

Step 6

Remove the springform. Pour the lemon curd on top and spread evenly using an offset spatula. Pipe sweetened whipped cream. Slice and enjoy!