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No-bake summer cheesecake recipe


Looking for a delicious way to cool off with a rich and decadent dessert? Our no-bake cheesecake is the perfect reason to get busy in the kitchen. Just be sure to share with your fellow homeowners!


  • 250g of Arnott’s Nice biscuits (however any plain sweet biscuits can be used)
  • 8 tbsp. unsalted butter, melted
  • 500g cream cheese at room temperature
  • 1/2 cup white sugar
  • 1 1/2 cups very cold pure cream
  • 2 tbsp. fresh lemon juice


  1. Grease a round 20cm pan (preferably spring loaded).
  2. In a food processor, process the biscuits to form fine crumbs. Add the melted butter and combine.
  3. Transfer into the pan and press evenly on the bottom and up the sides. Using a glass will help to evenly distribute the base mixture. Refrigerate for at least 20 minutes.
  4. Meanwhile in an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth, roughly two minutes.
  5. Reduce mixer speed to low and gradually add the pure cream. Then increase the speed to medium-high and beat until stiff peaks form, rough three to four minutes.
  6. Slowly add the lemon juice to combine.
  7. Pour mixture into cold pan, levelling top with a spatula. Cover and refrigerate overnight or until set at least four hours.
  8. Cheese cake mixture will last up to two days.
  9. Just before serving, top with the fruit and edible flowers, to your taste.


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