Cherry lemon cheesecake

Cherry lemon cheesecake


24 people made this

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.


Makes: 1 23x33cm cheesecake

  • 215g digestive biscuits, crushed into crumbs
  • 115g unsalted butter, melted
  • 1 1/3 (135g) boxes lemon flavour tablet jelly, broken into cubes
  • 250ml boiling water
  • 225g cream cheese
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 350ml evaporated milk
  • 1 1/2 (390g) tins cherry fruit filling

Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

  1. 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.
  2. 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.
  3. Chill for 4 hours, then top with cherry fruit filling and sprinkle with remaining crumb mixture.

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