Introduction
Indulge in this No-Bake Lemon Cheesecake, a delightful and refreshing dessert that’s easy to make and perfect for any occasion. With a zesty lemon flavor and a creamy texture, this cheesecake is sure to impress!
Ingredients
For the Biscuit Base:
300 g shortbread biscuits
100 g unsalted butter, melted
For the Cheesecake Mix:
600 g full-fat cream cheese
100 g icing sugar
300 ml double cream
75 ml lemon juice (about 3 lemons)
For the Decoration:
150 ml double cream
2 tablespoons icing sugar
Lemon slices
Lemon zest
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
5-6 hours (or overnight)
Yield
Serves 8-10
Instructions
1. Make the Biscuit Base:
Blitz the shortbread biscuits in a food processor until they turn into fine crumbs. Melt the unsalted butter gently, then pour it over the biscuit crumbs. Blitz the mixture again until fully combined. Press the biscuit mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin to form the base.
2. Prepare the Cheesecake Mix:
In a stand mixer bowl or a large mixing bowl, add the full-fat cream cheese and icing sugar. Whisk until smooth using the whisk attachment or an electric hand whisk. Pour in the double cream and continue whisking. As the mixture begins to thicken, add the lemon juice and yellow food coloring if desired and whisk again. Keep whisking until the mixture is very thick, occasionally checking the thickness and folding through with a spatula to ensure even consistency. Once ready, spread the cheesecake mixture over the prepared biscuit base.
3. Set the Cheesecake:
Place the cheesecake in the refrigerator to set for at least 5-6 hours, or preferably overnight for the best results.
4. Decorate:
To make the decoration, whisk the double cream and icing sugar together until it reaches a pipeable consistency. Pipe the whipped cream onto the cheesecake using your favorite piping tip. Garnish each slice with a lemon slice and a sprinkle of lemon zest.
5. Serve:
Once decorated, slice and serve your delicious no-bake lemon cheesecake. Enjoy the creamy, zesty goodness! This No-Bake Lemon Cheesecake is a perfect treat for warm days or any special occasion, bringing a taste of sunshine to your table!
Detailed Directions and Instructions
1. Make the Biscuit Base:
Blitz the shortbread biscuits in a food processor until they turn into fine crumbs. Melt the unsalted butter gently, then pour it over the biscuit crumbs. Blitz the mixture again until fully combined. Press the biscuit mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin to form the base.
2. Prepare the Cheesecake Mix:
In a stand mixer bowl or a large mixing bowl, add the full-fat cream cheese and icing sugar. Whisk until smooth using the whisk attachment or an electric hand whisk. Pour in the double cream and continue whisking. As the mixture begins to thicken, add the lemon juice and yellow food coloring if desired, and whisk again. Keep whisking until the mixture is very thick, occasionally checking the thickness and folding through with a spatula to ensure even consistency. Once ready, spread the cheesecake mixture over the prepared biscuit base.
3. Set the Cheesecake:
Place the cheesecake in the refrigerator to set for at least 5-6 hours, or preferably overnight for the best results.
4. Decorate:
To make the decoration, whisk the double cream and icing sugar together until it reaches a pipeable consistency. Pipe the whipped cream onto the cheesecake using your favorite piping tip. Garnish each slice with a lemon slice and a sprinkle of lemon zest.
5. Serve:
Once decorated, slice and serve your delicious no-bake lemon cheesecake. Enjoy the creamy, zesty goodness!
Notes
Preparation Time:
Plan for at least 5-6 hours of chilling time, or overnight for the best texture.
Serving Suggestions:
This cheesecake pairs beautifully with fresh berries or a fruit coulis for added flavor and presentation.
Storage:
Store any leftover cheesecake in the refrigerator, covered, for up to 3 days.
Lemon Juice:
Freshly squeezed lemon juice is recommended for the best flavor.
