No-bake lemon cheesecake

Method

Method

1. Crust Preparation:
2. Crush the digestive biscuits finely using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
3. Melt the butter and mix it with the crushed biscuits.
4. Press the mixture firmly into the base individual dessert bowls/cups. Use the back of a spoon to compress.
5. Chill in the refrigerator for 15 minutes while you prepare the filling.
6. Filling Preparation:
7. Step 1: Mix Cream Base
8. In a large mixing bowl, beat Bowl A until smooth and creamy.
9. Add Bowl B. Mix well.
10. Step 2: Whip & Fold
11. Bowl C, whisk whipping cream until soft peaks form.
12. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the fluffiness.

To Finish

1. Pour the filling over the chilled biscuit base and smooth the top.
2. Cover and refrigerate for at least 30 minutes