If you're wondering how to make a quick and simple cheesecake, then look no further. This recipe is perfect for when you've not got much time.
As much as I love coking, baking and making, now a days it has to be simple. Mainly because I have toddler who is around my ankles and a lot of the time I can't be bothered. Don't get me wrong sometimes it's worth going the extra mile but, you know me, I like to keep things simple.
So the other when I was planning blog posts I had a think about what recipes I was lacking on my blog and I don't have that many cheesecakes. I have my Nutella one, strawberry one and a blackberry one but really I've been blogging five years now and that's not enough. So I did some more thinking, I know, that's a lot of thinking, and decided a 5 minute cheesecake was on the cards.
This recipe is ready to go in 5 minutes. That's it. No overnight to set or spending hours melting things, baking things just five minutes of your time. And it's so easy that even the worst cook could pull it off, trust me!
The flavour combination comes from my one of my favourite flavours and one of my husbands. You might remember his triple layer lemon birthday cake. They work perfectly together and it's a great combo for spring desserts too.
I've also made a little video to go alongside it too. It would be amazing if you could head over to my Youtube Channel and subscribe. You can also see it on my Facebook Page too.
If you'd like this recipe as a PDF then click here, perfect for printing out so you don't get biscuits all over your phone!
5 Minute Lemon & Elderflower No Bake Cheesecake
- Serves 2 -
40g ginger nuts, crushed
1 heaped tbsp butter
100g soft cheese, full fat
100g Greek yogurt, full fat
1 lemon, zested & juiced
2 tsp icing sugar
2 tsp elderflower cordial
Place your butter into a microwave safe bowl and melt on medium heat. It takes around 20 seconds.
Add the crushed gingernuts to the melted butter until combined.
Place the mixture into the ramekins and pat down until smooth. Place in the freezer while you make the cheesecake filling.
In a clean bowl add the soft cheese, yogurt, lemon zest & juice, icing sugar and elderflower cordial. Mix until thoroughly combined.
Place the cheesecake mix on top of the biscuit base.
Top with crushed ginger nuts or lemon zest if desired.
You can keep these in the fridge for 24 hours, but I doubt they'll hang around that long!