This No-Bake Lemon Cheesecake is a refreshing and creamy dessert that’s perfect for warm days or any time you’re craving something sweet but easy to make. With a tangy lemon flavor and a smooth, creamy texture, it’s a great dessert to share with family or friends. Best of all, there’s no need to turn on the oven!
Preparation Time
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
Ingredients
For the Crust:
- Biscuits (such as Maria or graham crackers): 180g, finely crushed
- Butter: 100g, melted
For the Lemon Filling:
- Powdered Gelatin: 10g (about 1 tablespoon), dissolved in 50ml of cold water
- Cream Cheese: 320g, at room temperature
- Condensed Milk: 250g (adjust to taste)
- Lemon Zest: 1 teaspoon
- Lemon Juice: 60-80ml (adjust to taste)
- Vanilla Extract (optional): 1 teaspoon
- Whipping Cream: 270ml, cold
For Decoration:
- Whipped Cream: for piping
- Lemon Zest: for garnish
- Lemon Slices: for garnish
Directions
- Prepare the Crust
- Place the crushed biscuits in a bowl and add the melted butter gradually, stirring 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 glass to press down firmly.
- Chill in the refrigerator while preparing the filling.
- Prepare the Gelatin
- Mix the powdered gelatin with cold water and let it sit for about 5 minutes to bloom. Then, microwave it for 20 seconds or melt it in a bain-marie until it’s fully dissolved.
- Prepare the Lemon Filling
- In a bowl, beat the softened cream cheese until smooth. Add condensed milk, lemon zest, vanilla extract (if using), and lemon juice in parts, tasting as you go to reach your preferred lemon flavor.
- Stir the dissolved gelatin into the cream cheese mixture, ensuring it’s well incorporated.
- Whip the Cream
- In a separate bowl, beat the cold whipping cream until it thickens but is still pourable (soft peaks form).
- Gently fold the whipped cream into the lemon filling mixture using a spatula until smooth and creamy.
- Assemble the Cheesecake
- Pour the lemon filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or overnight for best results.
- Unmold and Decorate
- To release the cheesecake from the pan, warm the edges by wrapping a warm cloth around the pan or briefly using a kitchen torch or hairdryer.
- Decorate with whipped cream, lemon zest, and lemon slices.
Serving Suggestions
- Serve with a drizzle of honey or berry sauce
- Add a sprinkle of crushed cookies on top for extra crunch
- Pair with fresh summer berries like strawberries or blueberries
- Serve with a dollop of lemon curd for added tartness
-
- Use Fresh Lemon: Fresh lemon juice and zest make a noticeable difference in flavor compared to bottled juice.
- Room Temperature Ingredients: Ensure cream cheese is fully softened at room temperature for easy mixing and a smooth texture. Cold cream cheese can cause lumps.
- Taste the Filling: Before chilling, taste the filling to adjust the sweetness and lemon flavor to your preference.
- Chill Time: A good chill is essential to set the cheesecake, so plan for at least 4 hours. Overnight is even better for the best texture.Garnish with mint leaves for a pop of color
Tips for Success
- For extra presentation, slice thin wedges of lemon to place around the edge of the cheesecake or add edible flowers for an elegant touch.
Storage and Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. The cheesecake will stay creamy and fresh.
- Freezing Option: This cheesecake can be frozen without toppings for up to a month. Wrap it tightly in plastic wrap, then foil, and thaw in the fridge before serving.
Variations
- Citrus Variations: Replace lemon juice and zest with lime, orange, or even grapefruit for a different flavor twist.
- Crust Options: Try a shortbread or chocolate cookie crust for a unique base.
- Flavored Fillings: Mix in crushed berries or swirls of fruit puree for added flavor and a beautiful visual effect.
This No-Bake Lemon Cheesecake is versatile, easy to make, and guaranteed to be a crowd-pleaser with its tangy lemon flavor and creamy texture. It’s an ideal dessert for any season!
Serve chilled for a refreshing treat. This cheesecake pairs beautifully with tea, coffee, or a sparkling wine to complement the lemon flavor.
Cooking Tips
- Room Temperature Cream Cheese: Ensures a smooth, lump-free filling
- Chill Thoroughly: Allow at least 4 hours or overnight for the best texture
- Adjust Sweetness: Add extra condensed milk if you prefer a sweeter filling
- Check Lemon Flavor: Taste the filling after adding lemon juice, adjusting to your preference
- Firmly Press Crust: Use a flat surface like a glass to press the crust tightly so it holds together
Nutritional Benefits
- Calcium and Protein: Provided by cream cheese and condensed milk
- Vitamin C: Lemon juice provides a boost of vitamin C
- No-Bake Dessert: Keeps it lower in fat by avoiding butter-heavy bases
- Minimal Sugar: Uses natural sweetness from condensed milk
- Refreshing Flavor: Perfect for warm days
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians
- Gluten-Free Option: Use gluten-free biscuits for the crust
- Dairy-Free Option: Substitute cream cheese and whipping cream with dairy-free alternatives
- Egg-Free: This recipe contains no eggs
- Lower-Sugar Option: Adjust the amount of condensed milk to control sweetness
Nutritional Facts (Per Serving)
- Calories: ~250 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 0g
Storage
- Refrigerate: Store in the fridge, covered, for up to 4 days
- Freeze: Wrap individual slices in plastic wrap, then freeze in an airtight container for up to 1 month. Thaw in the fridge before serving
Why You’ll Love This Recipe
- No Oven Needed: Perfect for hot days when you want a cool dessert
- Refreshing Lemon Flavor: Light and zesty, ideal for summer
- Simple Ingredients: Only a few basics create a delicious dessert
- Customizable: Adjust the lemon or sweetness to taste
- Impressive Presentation: Looks beautiful with minimal effort
Conclusion
This No-Bake Lemon Cheesecake is a delightful, creamy dessert that combines the refreshing taste of lemon with a smooth, velvety texture. The simple, no-bake process makes it ideal for a quick, satisfying treat without turning on the oven. Garnished with whipped cream and lemon zest, this dessert is as beautiful as it is delicious. Perfect for family gatherings, hot summer days, or anytime you want a light and tangy dessert!
Frequently Asked Questions
- Can I use lime instead of lemon?
Yes, lime works well for a similar tart flavor. - Can I use other types of biscuits for the crust?
Absolutely! Graham crackers, digestive biscuits, or any firm cookies are great. - Can I make this without gelatin?
Yes, but the cheesecake will be softer and may not hold as well. Agar-agar is a good alternative. - How can I make it dairy-free?
Substitute dairy-free cream cheese and whipping cream for a vegan-friendly version. - Can I add more lemon juice for extra tartness?
Yes, add lemon juice to taste, but too much can affect the texture. Up to 80ml works well.
Enjoy your cool and creamy No-Bake Lemon Cheesecake!
Print
No-Bake Lemon Cheesecake
- Total Time: 4hrs 25mins
Description
This No-Bake Lemon Cheesecake is a refreshing and creamy dessert that’s perfect for warm days or any time you’re craving something sweet but easy to make. With a tangy lemon flavor and a smooth, creamy texture, it’s a great dessert to share with family or friends. Best of all, there’s no need to turn on the oven!
Ingredients
For the Crust:
- Biscuits (such as Maria or graham crackers): 180g, finely crushed
- Butter: 100g, melted
For the Lemon Filling:
- Powdered Gelatin: 10g (about 1 tablespoon), dissolved in 50ml of cold water
- Cream Cheese: 320g, at room temperature
- Condensed Milk: 250g (adjust to taste)
- Lemon Zest: 1 teaspoon
- Lemon Juice: 60-80ml (adjust to taste)
- Vanilla Extract (optional): 1 teaspoon
- Whipping Cream: 270ml, cold
For Decoration:
- Whipped Cream: for piping
- Lemon Zest: for garnish
- Lemon Slices: for garnish
Instructions
- Prepare the Crust
- Place the crushed biscuits in a bowl and add the melted butter gradually, stirring 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 glass to press down firmly.
- Chill in the refrigerator while preparing the filling.
- Prepare the Gelatin
- Mix the powdered gelatin with cold water and let it sit for about 5 minutes to bloom. Then, microwave it for 20 seconds or melt it in a bain-marie until it’s fully dissolved.
- Prepare the Lemon Filling
- In a bowl, beat the softened cream cheese until smooth. Add condensed milk, lemon zest, vanilla extract (if using), and lemon juice in parts, tasting as you go to reach your preferred lemon flavor.
- Stir the dissolved gelatin into the cream cheese mixture, ensuring it’s well incorporated.
- Whip the Cream
- In a separate bowl, beat the cold whipping cream until it thickens but is still pourable (soft peaks form).
- Gently fold the whipped cream into the lemon filling mixture using a spatula until smooth and creamy.
- Assemble the Cheesecake
- Pour the lemon filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or overnight for best results.
- Unmold and Decorate
- To release the cheesecake from the pan, warm the edges by wrapping a warm cloth around the pan or briefly using a kitchen torch or hairdryer.
- Decorate with whipped cream, lemon zest, and lemon slices.
- Prep Time: 25mins
- Cook Time: 4hrs