Lemon No-Bake Cheesecake

Prep Time

Cook Time

Ingredients

  • 85g Biscuit Crumb

  • 45g Margarine

  • 20g Brown Sugar

  • 250g Vegan Cream Cheese

  • 210g Condensed Coconut Milk

  • 1 Lemon (juiced)

  • 4 pieces Lemon Meringue Goupie

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Method

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.