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

Steps to Make No-Bake Lemon Cheesecake

Step 1: Prepare the Crust

1. Crush the Biscuits
   Finely crush the biscuits until they reach a sand-like texture. You can do this by placing them in a food processor or using a rolling pin to crush them inside a plastic bag.
2. Mix with Melted Butter
   In a medium bowl, mix the crushed biscuits with melted butter until the mixture resembles wet sand.
3. Form the Crust
   Press the biscuit mixture into the base of a springform pan, about 8–9 inches (20–23 cm) in diameter, to create an even layer. Use the back of a spoon or a flat-bottomed glass to press it firmly. Place the crust in the refrigerator to set while you prepare the filling.

Step 2: Prepare the Lemon Filling

1. Dissolve the Gelatin
   In a small bowl, sprinkle the powdered gelatin over 50ml of cold water. Allow it to sit for 5 minutes, then gently warm it in the microwave or over a water bath until it fully dissolves. Set it aside to cool slightly.
2. Mix Cream Cheese and Condensed Milk
   In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add the condensed milk, beating well until the mixture is creamy and well-blended.
3. Add Lemon Zest, Lemon Juice, and Vanilla
   Stir in the lemon zest, lemon juice (start with 60ml and add more to taste), and vanilla extract if using. Taste the mixture and adjust the sweetness or lemoniness as desired.
4. Incorporate Gelatin
   Slowly add the dissolved gelatin to the cream cheese mixture, stirring continuously to ensure it’s well-blended.
5. Whip the Cream
   In a separate bowl, whip the cold whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and airy filling.

Step 3: Assemble and Chill

1. Pour the Filling Over the Crust
   Take the crust out of the refrigerator and pour the lemon filling over it. Smooth the top with a spatula for an even layer.
2. Chill the Cheesecake
   Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.

Step 4: Decorate and Serve

1. Decorate with Whipped Cream and Lemon Zest
   Before serving, garnish the cheesecake with piped whipped cream, a sprinkle of lemon zest, and lemon slices for a decorative and refreshing look.
2. Slice and Enjoy
   Carefully slice the cheesecake and serve chilled for a delightful, zesty treat!

Nutrition Facts (Per Serving)

• Calories: 330 kcal
• Protein: 6g
• Carbohydrates: 35g
• Fat: 19g
• Fiber: 1g
• Sugars: 20g
• Sodium: 260mg

Note: Nutritional values are approximate and will vary based on ingredient brands and measurements.

Frequently Asked Questions (FAQs)

Q1: Can I make this cheesecake without gelatin?
Yes, you can make this cheesecake without gelatin. However, it may not hold as firmly. You can try using a vegetarian alternative like agar-agar if you prefer a firmer texture.

Q2: Can I use a different type of crust?
Absolutely! A cookie crust made from digestive biscuits, shortbread, or even chocolate cookies can give the cheesecake a different flavor.

Q3: How long does this cheesecake last?
When stored properly in the refrigerator, this cheesecake should last 3–4 days.

Q4: What if I don’t have fresh lemons?
You can substitute fresh lemon juice with bottled lemon juice, but the flavor may not be as vibrant. If possible, fresh lemon zest is recommended for the best taste.

Q5: Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to one month. Let it thaw in the refrigerator for a few hours before serving.

Tips for Making the Perfect No-Bake Lemon Cheesecake

1. Use Room-Temperature Cream Cheese
   Allowing the cream cheese to reach room temperature helps it blend smoothly with the other ingredients, resulting in a creamy filling.
2. Chill Thoroughly for a Firm Texture
   For the best results, chill the cheesecake overnight. This allows the filling to firm up for easy slicing and the flavors to meld.
3. Taste and Adjust Lemon Flavor
   Start with a smaller amount of lemon juice and adjust according to your taste. Adding a bit more lemon zest will enhance the flavor without adding extra liquid.
4. Fold the Whipping Cream Carefully
   To maintain the airiness of the whipped cream, gently fold it into the cream cheese mixture, being careful not to overmix.
5. Use a Sharp Knife for Clean Slices
   Dip a sharp knife in hot water and wipe it dry between each cut to achieve neat, smooth slices.

Storage Tips

• In the Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 3–4 days. Keep it covered to maintain freshness and prevent the cheesecake from absorbing any fridge odors.
• In the Freezer: Freeze individual slices or the whole cheesecake, tightly wrapped in plastic wrap and then in foil, for up to one month. Allow it to thaw in the refrigerator for several hours before serving.

Conclusion

This No-Bake Lemon Cheesecake is a light, creamy, and refreshingly tangy dessert that’s easy to make and perfect for any occasion. Whether you’re looking for a dessert to impress guests or a sweet treat for yourself, this cheesecake delivers an ideal balance of richness and freshness. With a few simple ingredients and some time to chill, you’ll have a delightful, flavorful cheesecake that looks beautiful and tastes even better. Give this recipe a try, and enjoy a slice of sunshine with every bite!