Lemon No-Bake Cheesecake
- 85g Digestive Biscuits
- 45g Margarine
- 20g Brown Sugar
- 250g Vegan Cream Cheese
- 210g Condensed Coconut Milk
- 1unit Lemon (juiced)
- 4 units Lemon Meringue Goupie
Crush the biscuits thoroughly into fine crumbs. Alternatively, you can use our gluten-free biscuit crumb.
Pour crumbs into a bowl and stir in the sugar.
Melt the butter and add it to the bowl.
Mix well until combined.
Add the crumb mixture to nine muffin moulds and press flat.
Chill in the fridge while making the filling.
Beat the cream cheese in a large bowl with an electric mixer until smooth.
Beat in the condensed milk and lemon juice.
Add around two heaping tablespoons of the mixture into each mould.
Add three pieces of chopped meringue Goupie to each mould.
Optional: Grate some organic lemon peel and add on top as well.
Freeze for a few hours before serving.