No-bake Lemon Cheesecake

120 mins


250g packet plain sweet biscuits

100g Anchor Butter, melted

500g Anchor Cream Cheese

½ cup sour cream

400g can sweetened condensed milk

¼ cup lemon juice

Fresh fruit to serve



  1. Place the biscuits in the bowl of a food processor and process until fine crumbs.  Pour in the butter and pulse until combined.
  2. Press the crumbs into the base and sides of a 24cm loose based flan tin.
  3. Refrigerate tbe base for 30 minutes.
  4. Using an electric mixer beat the cream cheese, sour cream, condensed milk and lemon juice until smooth and creamy.
  5. Pour the filling into the base and then refrigerate for at least 1 hour before removing from the tin and serving with fresh fruit.