We love this No Bake Lemon Cheesecake; an easy, delicious recipe from Stirring the Pot using a MOO yoghurt favourite, Lemon Delicious.
2 packets of Arnotts Nice biscuits
150g melted butter
225g cream cheese
1 Cup of MOO Premium Lemon Delicious yoghurt
1 teaspoon organic pure vanilla extract
1 Cup thickened cream whipped to medium peak
2 Cups fresh mixed berries
Place biscuits and melted butter in food processor and blend until it forms a crumb like mixture.
Press into a greased and lined 25cm spring-form cake tin, both base and up the sides of the tin.
Place in freezer whilst making the filling.
Place cream cheese, MOO Premium Lemon Delicious yoghurt and vanilla extract in bowl and mix with electric mixer until fluffy- approx 3 minutes.
With a spatula gently fold in your whipped cream.
Take your biscuit lined cake tin from the freezer and carefully fill with your mixture.
Smooth the top with spatula and place in the fridge overnight until firm.
To serve, pile mix berries on top of cheesecake and drizzle with more MOO Premium Lemon Delicious yoghurt.