No-Bake Lemon Cheesecake is a refreshing and delightful dessert that’s perfect for any occasion. This cheesecake combines a buttery biscuit base with a creamy, tangy lemon-infused cheese layer, all without the need for an oven. It’s easy to prepare and makes for a light, summery treat that everyone will love. Follow these simple steps to create a delicious and elegant no-bake lemon cheesecake.
Ingredients
For the Cheesecake Base:
- 80g biscuits, crushed
- 30g butter, melted
For the Cheesecake Cream:
- 200g spreadable cheese (cream cheese)
- 60g sugar
- 5g gelatin in sheets
- 25g cold water
- Zest and juice of 1 lemon (optional for added lemon flavor)
Instructions
Prepare the Cheesecake Base:
- Crush the Biscuits: Place the biscuits in a food processor and pulse until they form fine crumbs. Alternatively, place the biscuits in a sealed plastic bag and crush them with a rolling pin.
- Mix with Butter: In a bowl, combine the crushed biscuits with the melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- Form the Base: Press the mixture firmly into the bottom of a springform pan or a pie dish to form an even layer. Press down on the crumbs using the back of a spoon or the base of a glass to compact them. Place the base in the refrigerator to set while you prepare the cheesecake cream.
Prepare the Cheesecake Cream:
- Soak the Gelatin: Place the gelatin sheets in a bowl with 25g of cold water. Allow them to soak for approximately 5 minutes until they become soft.
- Mix the Cream Cheese and Sugar: In a large bowl, beat the spreadable cheese and sugar together until smooth and creamy. If using, add the lemon zest and juice for a more pronounced lemon flavor.
- Dissolve the Gelatin: After the gelatin sheets have softened, gently heat them in a microwave or over a double boiler until fully dissolved. Do not let it boil.
- Combine Gelatin with Cheese Mixture: Gradually add the dissolved gelatin to the cheese mixture, beating continuously to ensure it is evenly incorporated.
Assemble the Cheesecake:
- Pour the Cream: Pour the cheesecake cream over the prepared biscuit base, spreading it out evenly with a spatula.
- Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set and firm.
Serve:
- Garnish and Serve: Once set, remove the cheesecake from the refrigerator. Gently slide a knife around the perimeter of the springform pan to loosen it before opening. Garnish with lemon slices, zest, or fresh berries if desired. Serve chilled and enjoy your refreshing no-bake lemon cheesecake!
Conclusion
This No-Bake Lemon Cheesecake is a perfect dessert for warm days when you don’t want to turn on the oven. The tangy lemon flavor pairs wonderfully with the creamy cheese layer and the buttery biscuit base, making it a delightful treat for any occasion. Easy to prepare and even easier to enjoy, this cheesecake is sure to become a favorite. Share it with family and friends, and savor the light, refreshing flavors!