Sweet citrus no bake lemon cheesecake! You can whip these up in minutes and they will keep those sweet cravings at bay.
This recipe is one of my favourites that keeps me going through my GD pregnancies and is one of my personal favourites as a lover of citrus desserts.
Please note: lemon is used in this recipe due to lemons being very low in fructose. It is one of the fruits that has less carbs and is therefore tolerated by many.
As with all my desserts and treats, the recipe is self-paired, meaning it can be eaten just the way it is without having add additional protein and fats.
I hope you enjoy them! “When life gives us GD, make Lemon cheesecake!!” 😉
In this recipe I use normal digestive biscuits for the base. You can also use Nairn’s Stem Ginger oat biscuits or the Nairn’s gluten free biscuit breaks have slightly less carbs than the original Stem ginger oat biscuits, but both varieties are fine to use in this recipe and available in many shops:
- 100 grams digestive biscuits crushed (or Nairn's GF oat biscuits)
- 50 grams butter melted
- 150 ml double cream
- 1 large lemon juiced and zested
- 180 grams cream cheese full fat
- xylitol or erythritol sweetener to taste
- Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
- Divide the buttered biscuit crumb between 4 - 6 ramekins or glasses and push down lightly to form a biscuit base
- Whip the double cream with a electric whisk until it starts to thicken
- Add the full fat cream cheese, lemon juice & zest and mix into the double cream. The more you whisk, the thicker it will become (but be careful not to over whip or it can split)
- Add sweetener to your liking and taste. Start with 1 tbsp, mix and taste, repeating until the cheesecake is to your liking
- Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated