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