Lemon Cookie Cheesecake

Ingredients

• 140 g lemon cookies (crushed for the base)
• 55 g butter (melted)
• 280 g cream cheese
• 210 g condensed milk
• 175 g heavy cream
• 140 g lemon cookies (crushed for the filling)
• 30 g lemon juice
• 10 g unflavored gelatin
• 50 g water (cold to bloom the gelatin)
• 70 g lemon cookies (crushed for decoration)
• lemon zest (to taste for garnish)

Steps

1. 1

   Crush 140 g of lemon cookies until they become a fine powder.

2. 2

   Mix the crushed cookies with 55 g of melted butter until the mixture reaches the consistency of wet sand.

3. 3

   Divide the mixture evenly into 7 cups (8 oz each) and press firmly into the bottom to form the base.

4. 4

   Bloom the 10 g of unflavored gelatin in 50 g of cold water. Let it sit and then dissolve (can be done in the microwave for a few seconds) until it is liquid.

5. 5

   In a large bowl, combine the condensed milk with the lemon juice and mix well.

6. 6

   Add the heavy cream and cream cheese to the lemon mixture. Mix well until no lumps remain.

7. 7

   Incorporate the dissolved unflavored gelatin into the filling mixture and stir until fully integrated.

8. 8

   Add the other 140 g of crushed lemon cookies (these can be larger pieces for texture) and mix one last time.

9. 9

   Fill the cups with the filling mixture over the cookie base.

10. 10

    Decorate the top with the additional 70 g of crushed cookies and lemon zest to taste.

11. 11

    Refrigerate for at least one hour (or a few minutes if you want to eat it sooner) until it sets.

Notes

For a firmer texture, it is recommended to refrigerate for at least 4 hours. If you don't have lemon cookies, you can use Maria cookies and add more lemon zest to the filling.

Nutrition per serving

• dessert
• cheesecake
• lemon
• no-bake
• cups
• easy
• sweet