If you love cheesecake and you love lemon, you will doubly love these delicious bars.

They have a velvety, creamy filling with the big citrus kick, a crumbly yet crisp biscuit base, but the best thing of all is you do not have to bake it in the oven.

Crust

10 reduced fat digestive biscuits

100g unsalted butter, melted

1tbs dark brown sugar

¼ tsp salt

Low- calorie cooking spray

Filling

180g low – fat soft cheese, I used Philadelphia

397oz can condensed milk

150g low – fat natural yogurt

Juice and zest of a large lemon, extra zest for decoration if you want to.

2tsp powdered gelatine

3tbs boiling water

Method

Place the digestive biscuits into a food processor and pulse into crumbs, add the butter, brown sugar and salt and pulse until the crumbs resemble wet sand.

Spray a 23cms x23cms pan with low -calorie spray and push the biscuit crumbs firmly into the bottom of it. Place in the fridge to chill while you prepare the lemon filling.

In a large bowl, combine the soft cream cheese, condensed milk, natural yogurt and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add the lemon juice and zest and beat until fully combined.

In a small bowl, combine the gelatine and boiling water and stir until the gelatine is entirely dissolved, let it cool for 2 – 3 minutes. Use the electric whisk, whisk in the gelatine into the cream cheese mixture until incorporated. Pour the filling over the biscuit base and chill for at least 8 hours.

Slice into 9 squares and enjoy with fresh raspberries and vanilla ice cream.