A creamy and refreshing no-bake lemon cheesecake with a buttery biscuit base, perfect for warm days when you don’t want to turn on the oven.

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Mix the crushed biscuits and melted butter together until combined.
Press the mixture into the base of a springform cake tin. Chill in the fridge for 30 minutes.
In a large bowl, beat the cream cheese and powdered sugar until smooth.
Add the lemon juice, lemon zest, and vanilla extract, mixing until incorporated.
In a separate bowl, whip the double cream until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture until well combined.
Spread the cheesecake filling over the chilled base and smooth the top.
Refrigerate for at least 4 hours or overnight until set.
Garnish with lemon slices or zest before serving.