Anchor Caribbean

Anchor No-bake Lemon Cheesecake

Recipe by
120 mins
| Servings: 9


  • 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 the 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.



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