[Sticky] No Bake Lemon Cheesecake

An easy to make Lemon cheesecake which serves 8 people, perfect for any occasion!

Ingredients
Base:
100g Ground Almonds
40g butter
Salt – pinch
1-tsp erythritol icing sugar

Filling:
280g cream cheese
250ml double cream
140g  erythritol icing sugar
Zest and juice of 2 lemons
1-2tsp of vanilla extract (optional)

Method: Number of servings: 8 / Prep Time 25 minutes / Leave in fridge to set for at least a couple of hours or overnight

Cost per serving – £1.00

1. Line the base of a 18-22 round loose bottom tin with some butter.
2. Melt the butter.
3. Mix together the flour and butter, put into the tin, flatten with the back of a spoon.
4. Put in fridge to chill whilst making the filling.
5. Grate the zest of the lemons & squeeze out the juice.
6. Whip the cream until thick, add in the cream cheese, sugar, lemon juice and some of the zest (leave some for the topping).
7. Whisk together until combined and thick.
8. Add the filling to the base, sprinkle remaining zest.
9. Leave in the fridge until set

Nutritional Information Per Serving:
3g Carbs
33g Fat
5g Protein
353 Kcals

Top Tips:
– Can be frozen
– Add more sugar / lemons to taste
– Increase the flour and butter if you like a thicker base