WATCH | How to make a 3-ingredient lemon cheesecake in the microwave

Ingredients:

½ - 1 pack Lemon Creams (depending on the size of your dish)

1 kg plain double cream yogurt

1 can Nestlé Condensed Milk

To serve (optional):

1 cup mixed blueberries and strawberries, chopped

Fresh mint

Method:

1. Grease a medium-sized square microwave-safe dish.
2. Pop the Lemon Creams into a zip lock bag and crush using a rolling pin. Place the crushed biscuits in the prepared dish and microwave for 30-45 seconds. Mix the crumbs together well then, using the back of a spoon, press them down firmly to create the base of your cheesecake. 
3. Shake the condensed milk well before opening, then mix together with the yogurt in a microwave-safe bowl. Microwave for 2-3 minutes.
4. Remove the bowl from the microwave, mix rapidly and put back in the microwave for another 2-3 minutes.
5. Pour the mixture over the biscuit base and refrigerate for a minimum of 4 hours or overnight for best results.
6. To serve, slice the cheesecake into squares and garnish with the berries and mint leaves.

WATCH | How to make a 3-ingredient microwave lemon cheesecake, step-by-step