A sweet, delicious and divine no-bake lemon raspberry cheesecake!
Ingredients
Biscuit Base
300 g digestives
150 g unsalted butter (melted)
Cheesecake Filling
500-600 g full-fat cream cheese
100 g icing sugar
300 ml double cream
Juice of 2 lemons
300 g raspberries
Decoration
150 ml double cream
2 tbsp icing sugar
Fresh raspberries
Lemon zest
Freeze dried raspberries
Instructions
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