Frozen lemon cheesecake squares... a refreshing summer treat with a creamy texture and delicious tangy flavor, combining a crisp biscuit base with lemon zest. They're a great choice for serving at events as a cold dessert and are easy to make at home.
Cooking Time
60 minutes
Serves
6
Ingredients for Frozen Lemon Cheesecake Squares
- For the base:
Plain tea biscuits: 1 1/4 cups (crushed)
Almonds: 1/3 cup (crushed)
Butter: 3 tablespoons (melted)
Sugar: 2 tablespoons (white)
- For the filling:
Lemon juice: 170g (frozen, then thawed)
Cream cheese: 3 packages (at room temperature)
Sour cream: 1 cup
Lemon pudding mix: 1 package (powder)
Whipping cream: 2 cups (ready-made)
How to make Frozen Lemon Cheesecake Squares
Preheat oven to 175°C (350°F).
Mix the crushed biscuits with the almonds, melted butter, and sugar until well combined.
Spread the mixture in a suitable baking dish and press it down firmly to form a compact layer. Bake for 10 minutes and let it cool completely.
Place the cream cheese in the bowl of an electric mixer and gradually add the lemon juice concentrate, beating until the mixture is smooth and homogeneous.
Add the sour cream and lemon pudding powder, and mix for one minute until combined.
Add the whipped cream and gently fold it in until you have a creamy mixture.
Spread the mixture over the biscuit base, then place the dish in the freezer until completely firm.
Cut the dessert into squares and serve chilled.