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Lemon Cheesecake

A simple, light and fresh no-bake cheesecake – the perfect ending to a summer meal.


  • 150g gingersnap biscuits
  • 75g Anchor® Butter , melted
  • 200g cream cheese
  • 250g mascarpone
  • 200g Greek yogurt
  • 7 tbsp icing sugar
  • 2 lemons, zest and juice

4 ratings


  1. Line the base of 20cm springform cake tin with greaseproof paper. Place the biscuits in a resealable bag, seal and bash with a rolling pin until crushed. Tip into a bowl and mix with the butter. Press into the base of the tin; chill while you make the filling.
  2. Beat together the cream cheese, mascarpone, yogurt and icing sugar until smooth and creamy. Then beat in the lemon zest and juice. Tip into the cake tin and chill for at least 4 hours before serving.

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