Peppermint Crisp Lemon Cheesecake
Table of Contents
Instructions:
Prepare the crust:
In a bowl, mix the crushed digestive biscuits with the melted butter until well combined.
Press the mixture firmly into the base of a springform cake tin.
Chill in the fridge for about 30 minutes to set.
Make the filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk and mix until well combined.
Gradually add the lemon juice while continuing to mix until the mixture thickens.
Incorporate the Peppermint Crisp:
Fold in half of the crushed Peppermint Crisp bars into the cream cheese mixture.
Add the whipped cream:
Gently fold in the whipped cream to create a light and airy texture.
Assemble and chill:
Pour the cheesecake mixture over the chilled biscuit base, smoothing the top.
Sprinkle the remaining crushed Peppermint Crisp bars over the top.
Refrigerate for at least 4 hours or overnight for best results.
Serve and enjoy!
Carefully remove from the springform tin, slice, and serve chilled.
This no-bake cheesecake is a perfect combination of creamy, tangy, and minty flavors—great for any occasion!
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