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Lemony fridge cheesecake slices

Lemony fridge cheesecake slices

You can easily make this cake in a springform tin too. Simply double up on the filling.

  • Serves 8
  • More than 2 hours


  • 1½ packets (300g) Marie biscuits or PnP coconut tea biscuits, finely crushed
  • ⅘ cup (200g) butter, melted
  • 4 tsp (13g) powdered gelatine
  • ¼ cup (60ml) water
  • 2 tubs (230g each) medium-fat cream cheese
  • 1 can (385g) condensed milk
  • Juice (90ml) of 1½ lemons
  • Mint and grated lemon peel, for serving


  1. Combine biscuits and butter and press into a 30x12cm loose-bottom tart tin or in a lined 18cm-square brownie tin, spreading crumbs up the side of base. Refrigerate.
  2. Dissolve gelatine in water and stand for 5 minutes.
  3. Blitz cream cheese and condensed milk together in a food processor or with a stick blender until smooth.
  4. Heat lemon juice in a saucepan.
  5. Stir in gelatine and melt completely. Cool slightly.
  6. Fold gelatine mixture into cream-cheese base. Spoon over biscuit base.
  7. Refrigerate for 2-3 hours, or until set.
  8. Garnish with mint and lemon peel. Serve.
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