Lemon no bake cheesecake


For the biscuit base

  • 10 digestive biscuits
  • 75g/3oz butter, melted
  • 1 tbsp clear honey

For the filling

  • 700g/1½ lb mascarpone cheese
  • 2 lemon, juice and zest
  • 200g/7oz caster sugar, plus more to taste
  • 4 tbsp icing sugar
  • mint, to garnish

For the sauce

  • 450g frozen summer fruits, defrosted
  • icing sugar, to taste
Lemon no bake cheesecake

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