A no-bake showstopper with a buttery biscuit base and refreshing citrus filling – pure elegance!
Ingredients:
For the Base:
- 200g digestive biscuits (or graham crackers)
- 100g butter, melted
- 1 tbsp granulated sugar
For the Filling:
- 600g full-fat cream cheese, room temp
- 100g powdered sugar, sifted
- 300ml double cream, cold
- Zest of 2 lemons + 1 lime
- Juice of 1 lemon + ½ lime (about 5 tbsp total)
- 1 tsp vanilla extract
For Decoration:
- Thinly sliced lemon/lime rounds
- Mint leaves
- Extra citrus zest
Instructions:
1. Make the Base
- Crush biscuits to fine crumbs. Mix with melted butter and sugar.
- Press firmly into a 23cm springform tin. Chill 30 minutes.
2. Prepare Filling
- Beat cream cheese and powdered sugar until smooth.
- In separate bowl, whip cream to soft peaks.
- Fold cream into cheese mixture with zest, juice, and vanilla.
3. Assemble & Set
- Spoon filling over chilled base. Smooth top.
- Refrigerate at least 6 hours (overnight best).
4. Decorate & Serve
Release from tin. Top with citrus slices and mint. Dust with extra zest.
Mary’s Pro Tips:
🍋 For intense flavor: Add zest first, then juice to taste.
🔪 Clean slices: Dip knife in hot water before cutting.
⏳ Make ahead: Keeps for 3 days in fridge.
“The perfect balance of sharp and sweet!” – Mary Berry
For individual servings: Set in ramekins or glasses (chill 4 hours).