About this recipe:This is a deliciously creamy and moist, no bake cheesecake. A digestive biscuit base is filled with a mixture of lemon jelly, lemon juice, cream cheese and evaporated milk, then topped with cherries.
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Method Prep:20min › Extra time:4hr chilling › Ready in:4hr20min
Mix together the digestive biscuit crumbs and melted butter press 2/3 of the mixture into the bottom of a 23x33cm or similar sized tin. Set aside the rest for the topping. Dissolve lemon jelly in boiling water, set aside to cool.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared tin.
Chill for 4 hours, then top with cherry fruit filling and sprinkle with remaining crumb mixture.