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No-Bake Lemon Cheesecake Recipe

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4.1 from 5 reviews

This refreshing No-Bake Lemon Cheesecake is an easy-to-make dessert that combines a buttery shortbread biscuit base with a creamy, tangy lemon-flavored cream cheese filling. Perfectly chilled with a luscious whipped cream topping and garnished with fresh lemon slices and zest, it makes an ideal treat for warm days or any special occasion without needing to turn on the oven.

Ingredients

Biscuit Base

  • 300 g shortbread biscuits
  • 100 g unsalted butter

Cheesecake Mix

  • 600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 75 ml lemon juice (about 3 lemons)

Decoration

  • 150 ml double cream
  • 2 tbsp icing sugar
  • Lemon slices (for garnish)
  • Lemon zest (for garnish)

Instructions

  1. Prepare the Biscuit Base: Blitz the shortbread biscuits into a fine crumb using a food processor. Melt the unsalted butter carefully, then add it to the biscuit crumbs. Blitz again to fully combine the butter and crumbs, ensuring the mixture is evenly moist.
  2. Form the Base: Press the biscuit mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin to create an even layer. Place it aside as you prepare the filling.
  3. Make the Cheesecake Filling: Place the full-fat cream cheese in a stand mixer bowl or large mixing bowl. Add the icing sugar and whisk until smooth using the whisk attachment or an electric hand whisk. Pour in the 300 ml double cream and continue to whisk. Once the mixture begins to thicken, add the lemon juice, and optionally yellow food coloring, and whisk again until the filling is very thick but still smooth, folding gently with a spatula to ensure even consistency.
  4. Assemble and Chill: Pour and spread the cheesecake filling evenly over the biscuit base in the springform tin. Cover and refrigerate for at least 5-6 hours to set, though leaving it overnight will yield the best texture.
  5. Prepare the Decoration: Whisk together the 150 ml double cream and 2 tablespoons of icing sugar until the cream is pipeable. Use a piping bag with your favorite tip to decorate the top of the set cheesecake.
  6. Garnish: Add lemon slices and sprinkle fresh lemon zest on top of the piped cream to add extra freshness and a beautiful finishing touch.

Notes

  • Ensure the cream cheese is at room temperature before whisking to get a smooth and lump-free filling.
  • If you prefer a less tart cheesecake, reduce the lemon juice slightly.
  • The base can be made with any type of buttery biscuit, but shortbread provides the best flavor and texture balance.
  • Use fresh lemon juice for the best flavor—bottled lemon juice may alter the taste slightly.
  • This cheesecake needs adequate chilling time to set fully, so plan to make it at least a day in advance if serving for an event.
  • To enhance the color, a drop of yellow food coloring can be added to the filling, but it is optional.

Find it online: https://lauracooks.com/no-bake-lemon-cheesecake-recipe/