This refreshing no-bake lemon cheesecake features a rich and zesty filling atop a buttery Lotus biscuit crust. Its creamy texture and tangy lemon flavor make it a perfect dessert for any occasion.
Preparation Time: 20 minutes
Chilling Time: 4+ hours
Total Time: 4 hours 20 minutes
Servings: 8-10
Ingredients
For the Base:
- 250g (2 cups) Lotus biscuits, crushed
- 100g (½ cup) melted butter
- 40ml (2 ½ tablespoons) milk
For the Lemon Filling:
- 10g (1 tablespoon) powdered gelatin, dissolved in 50ml cold water
- 320g cream cheese, at room temperature
- 250g (½ can) condensed milk (adjust to taste)
- 1 teaspoon lemon zest
- 60-80ml lemon juice (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 270ml cold whipping cream
For Decoration:
- Whipped cream (for piping)
- Lemon zest (for garnish)
- Lemon slices (for garnish)
Directions
Prepare the Crust:
- In a bowl, combine the crushed Lotus biscuits with melted butter and milk. Stir until the mixture resembles wet sand and holds together.
- Press the mixture evenly into the base of a 20cm (8-inch) springform pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to press it firmly.
- Chill the crust in the refrigerator while you prepare the filling.
Prepare the Gelatin:
- Mix the powdered gelatin with cold water and let it bloom for about 5 minutes.
- Microwave the gelatin for 15-20 seconds or gently melt it using a bain-marie until fully dissolved.
Prepare the Lemon Filling:
- Beat the softened cream cheese in a bowl until smooth and creamy.
- Add the condensed milk, lemon zest, and vanilla extract (if using). Gradually mix in the lemon juice, tasting to achieve your desired level of tartness.
- Stir the dissolved gelatin into the cream cheese mixture and ensure it’s evenly incorporated.
Whip the Cream:
- In a separate bowl, beat the cold whipping cream until soft peaks form.
Combine and Assemble:
- Gently fold the whipped cream into the lemon filling mixture using a spatula. Mix until smooth and creamy.
- Pour the lemon filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Unmold and Decorate:
- To release the cheesecake, gently warm the sides of the springform pan using a warm cloth or a quick application of heat.
- Decorate with piped whipped cream, lemon zest, and slices of lemon.
Serving Suggestions
- Serve with a drizzle of honey or berry compote.
- Pair with fresh berries for added flavor.
- Accompany with a scoop of vanilla or lemon sorbet.
- Sprinkle with crushed Lotus biscuits for extra texture.
- Garnish with fresh mint leaves for a pop of color.
Cooking Tips
- For a firmer crust, refrigerate for at least 30 minutes before adding the filling.
- Adjust the sweetness by adding more or less condensed milk to suit your taste.
- Ensure the cream cheese is at room temperature for a smooth filling.
- Use freshly squeezed lemon juice for the best flavor.
- To slice cleanly, use a warm knife and wipe it between cuts.
Nutritional Benefits
- Lemon juice provides a boost of vitamin C and bright flavor.
- Cream cheese offers calcium and protein.
- Lotus biscuits add indulgence while keeping the dessert easy to make.
Dietary Information
- Contains dairy and gluten.
- Not suitable for vegan or lactose-intolerant diets.
Nutritional Facts (Per Serving, approx.):
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- Calories: 320
- Protein: 6g
- Fat: 20g
- Carbohydrates: 30g
- Sugar: 20g
Storage
- Refrigeration: Store in the refrigerator for up to 3 days in an airtight container.
- Freezing: Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe
- No-bake simplicity: Perfect for when you need an easy dessert without the oven.
- Tangy and sweet: The lemon and condensed milk create a balanced flavor.
- Rich yet refreshing: Creamy texture meets a light citrusy taste.
- Versatile: Easily customizable with different toppings and garnishes.
Conclusion
This creamy lemon cheesecake is a delicious, fuss-free dessert that combines a buttery biscuit crust with a zesty, velvety filling. Whether served at a dinner party or as a family treat, it’s sure to impress. Its bright lemony flavor and creamy texture make it an irresistible choice for any occasion.
Frequently Asked Questions
- Can I use digestive biscuits instead of Lotus biscuits?
Yes, digestive biscuits or graham crackers work well as substitutes. - Can I use lime juice instead of lemon juice?
Absolutely! Lime juice offers a tangy twist. - What can I use instead of gelatin?
Agar-agar is a great plant-based alternative; follow package instructions for substitution. - Can I make this dairy-free?
Substitute dairy-free cream cheese, coconut cream, and plant-based condensed milk. - What size springform pan should I use?
A 20cm (8-inch) pan is ideal for this recipe. - How long does it take to set?
Refrigerate for at least 4 hours, but overnight chilling gives the best results. - Can I make this ahead of time?
Yes, it’s perfect for preparing a day in advance. - Can I use pre-whipped cream?
Yes, but adjust the amount as needed to maintain the correct consistency. - Can I add fruit to the filling?
Yes, fold in fresh berries or chopped fruit for added texture and flavor. - What’s the best way to store leftovers?
Cover tightly and refrigerate. If freezing, wrap slices individually for easy serving.