Lattice biscuit citrus cheesecake

No bake? No worries! This easy cheesecake slice uses lattice biscuits and just needs to be popped into the fridge overnight for a delicious, zesty dessert the next day. Simple!

  • 10 mins preparation
  • 8 hrs marinating
  • Serves 8
  • Print


Lattice biscuit citrus cheesecake
  • 200 gram packet lattice biscuits
  • 3 teaspoon gelatine
  • 1/4 cup boiled water
  • 500 gram softened cream cheese
  • 300 millilitre light sour cream
  • 1/2 cup caster sugar
  • 1/3 cup lime juice
  • 2 teaspoon lime zest


Lattice biscuit citrus cheesecake
  • 1
    Line base and sides of a deep 18cm square pan with baking paper. Arrange half the biscuits in base of pan, trimming to fit if needed.
  • 2
    Make cheesecake filling; in a jug, sprinkle gelatine over water, whisking to dissolve. In a large bowl, using an electric mixer, beat cream cheese until creamy. Add sour cream and sugar, beating until smooth. Beat in lime juice, zest and gelatine mixture until well combined. Pour over biscuit base.
  • 3
    Press remaining biscuits on top of cream cheese mixture. Chill overnight, until firm. Cut into squares. Serve dusted with icing sugar and candied lime zest (see tip) if liked.


Candy zest by making a sugar syrup, half water to sugar. Heat, stirring to dissolve sugar. Simmer for 2-3 minutes. Add zest. Transfer to a plate.

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