No Bake Cheesecake

1 hour Serves 8


  • 15 Co-op digestive biscuits, crushed
  • 1/2 tablespoon Co-op light soft brown sugar
  • 250g tub mascarpone cheese
  • 200ml pot Co-op single cream
  • 397g tin condensed milk
  • 3 lemons, zested and juiced


  • Stir together the digestive biscuits, soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base.)
  • Mix together, really well, (make plenty of for this part) the mascarpone cheese, cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a wee bit at a time. Use an electric mixer if you have one. Spend about 10 minutes mixing these ingredients together. The longer you mix, the thicker the topping gets in the bowl.
  • Pour onto your chilled base, then return to the fridge for a few hours for it to set.

Tips and Tweaks

  • Make it the evening before and it sets perfectly!
  • Adding a few gingernut biscuits to the base adds a different taste.