If you’re looking for a sweet dessert, a lemon cheesecake recipe could be exactly what you need with no baking involved, the creamy texture of a classic cheesecake infused with refreshing lemon zest without the fuss of using the oven. This no-bake recipe is perfect for summer gatherings, festive occasions, or simply as a treat to brighten any day. Not only is it easy to make, but this lemon cheesecake recipe is sure to impress with its rich, tangy flavor and beautiful presentation.
In this guide, we’ll walk you through every step for creating this lemon cheesecake recipe non-bake, from the biscuit crust to the zesty filling. Whether new to no-bake recipes or a seasoned dessert maker, this easy-to-follow method will yield a delicious cheesecake every time.
Ingredients you need to make Lemon Cheesecake Recipe No Bake
For the Crust:
- 200 g of digestive biscuits or graham crackers
- 100 g of melted unsalted butter
the Filling:
- 500 g cream cheese softened
- 1 cup powdered sugar
- 300 ml heavy cream
- 1/2 cup lemon juice preferably freshly squeezed
- Zest of 2 lemons
- 1 tsp vanilla extract
Topping
- Whipped cream
- Lemon zest or lemon slices for garnish
Instructions step by step
Step 1: Preparing the Crust
- Crush the Biscuits
- Begin by crushing the digestive biscuits or graham crackers. You can place them in a food processor for a fine consistency or put them in a ziplock bag and crush them with a rolling pin for a bit of texture.
- Mix with Butter
- Once crushed, mix the crumbs with melted butter until it resembles wet sand. This butter mixture will act as the base of your lemon cheesecake, providing a crunchy contrast to the creamy filling.
- Press into the Pan
- Grease a springform pan and press the biscuit mixture evenly across the base. Use the back of a spoon or the base of a glass to make it compact. Place the crust in the fridge for at least 30 minutes to set.
Step 2: Making the Lemon Cheesecake Filling
- Beat the Cream Cheese
- Ensure that the final filling is creamy and has the perfect consistency by beating the softened. cream cheese in a large mixing bowl until it’s smooth and without lumps
- Add Sugar, Lemon, and Vanilla
- After beating the cream cheese with powdered sugar, lemon zest, lemon juice, and vanilla extract, the filling will have a bright, zesty flavor.
- Whip the Cream Separately
- Move the heavy cream until became rigid. This will create a light, airy texture in the filling.
- Fold in the Whipped Cream
- Fold the whipped cream into the cream cheese mixture slowly with a spatula to maintain the airiness of the whipped cream and ensure a smooth and creamy texture for the cheesecake.
3: Assembling the Cheesecake
- Pour the Filling: After taking your prepared crust out of the fridge, pour the creamy lemon filling over it and even out the surface with a spatula.
- Chill the Cheesecake: Place the cheesecake in the refrigerator for at least 6 hours or overnight. This chilling time allows the filling to firm up without needing any baking.
Serving and Garnishing Your Lemon Cheesecake
After the cheesecake has set, it’s time to get creative with garnishes. Here are a few ways to make this no-bake lemon cheesecake look as good as it tastes:
- Top with Whipped Cream
- Add a few dollops of whipped cream for an extra layer of softness and elegance.
- Sprinkle with Lemon Zest
- Fresh lemon zest sprinkled over the top gives a lovely color contrast and hints at the vibrant citrus flavor.
- Garnish with Lemon Slices
- Thinly sliced lemon wheels or twists add a decorative flair, making your dessert look irresistible.
Tips for the Perfect Lemon Cheesecake Recipe No Bake
- Use Fresh Lemon Juice
Freshly squeezed lemon juice has a vibrant flavor that bottled alternatives can’t match. It gives the cheesecake a fresh, natural taste that complements the creaminess perfectly.
- Room Temperature Ingredients
Let your cream cheese soften to room temperature for the creamiest texture before mixing. This step makes it easier to beat and results in a smoother filling.
- Choose a Springform Pan
A springform pan makes removing the cheesecake much easier, preserving its shape for a beautiful presentation.
- Let it Set Properly
Be patient with the chilling process. Allowing the cheesecake to sit in the fridge for several hours ensures the filling becomes firm and sliceable.
Lemon Cheesecake Recipe No Bake
Ingrédients
For the Crust:
- 200 g of digestive biscuits or graham crackers
- 100 g of melted unsalted butter
the Filling:
- 500 g cream cheese softened
- 1 cup powdered sugar
- 300 ml heavy cream
- 1/2 cup lemon juice preferably freshly squeezed
- Zest of 2 lemons
- 1 tsp vanilla extract
Topping
- Whipped cream
- Lemon zest or lemon slices for garnish
Instructions
Step 1: Preparing the Crust
- Crush the Biscuits
- Begin by crushing the digestive biscuits or graham crackers. You can place them in a food processor for a fine consistency or put them in a ziplock bag and crush them with a rolling pin for a bit of texture.
- Mix with Butter
- Once crushed, mix the crumbs with melted butter until it resembles wet sand. This butter mixture will act as the base of your lemon cheesecake, providing a crunchy contrast to the creamy filling.
- Press into the Pan
- Grease a springform pan and press the biscuit mixture evenly across the base. Use the back of a spoon or the base of a glass to make it compact. Place the crust in the fridge for at least 30 minutes to set.
Step 2: Making the Lemon Cheesecake Filling
- Beat the Cream Cheese
- Ensure that the final filling is creamy and has the perfect consistency by beating the softened. cream cheese in a large mixing bowl until it’s smooth and without lumps
- Add Sugar, Lemon, and Vanilla
- After beating the cream cheese with powdered sugar, lemon zest, lemon juice, and vanilla extract, the filling will have a bright, zesty flavor.
- Whip the Cream Separately
- Move the heavy cream until became rigid. This will create a light, airy texture in the filling.
- Fold in the Whipped Cream
- Fold the whipped cream into the cream cheese mixture slowly with a spatula to maintain the airiness of the whipped cream and ensure a smooth and creamy texture for the cheesecake.
Step 3: Assembling the Cheesecake
- Pour the Filling: After taking your prepared crust out of the fridge, pour the creamy lemon filling over it and even out the surface with a spatula.
- Chill the Cheesecake: Place the cheesecake in the refrigerator for at least 6 hours or overnight. This chilling time allows the filling to firm up without needing any baking.
Variations of the Lemon Cheesecake Recipe No Bake
While the classic lemon cheesecake recipe is delicious on its own, you might want to try these fun variations to mix things up:
- Berry Lemon Cheesecake
- Add a layer of fresh berries on top of the cheesecake or swirl berry puree into the filling for a fruity twist.
- Chocolate Lemon Cheesecake
- Drizzle melted white or dark chocolate over the finished cheesecake for a touch of decadence.
- Ginger Crust
- Substitute some digestive biscuits for gingersnaps to add a warming spice that pairs beautifully with lemon.
To store the Lemon Cheesecake (No-Bake) recipe properly, follow these steps to keep it fresh and delicious:
Storing in the Refrigerator:
- Preparation: Cover the cheesecake with plastic wrap or store it in an airtight container to prevent it from absorbing any odors in the fridge.
- Refrigeration: Place it on a flat surface in the refrigerator. No-bake cheesecakes can last up to 4-5 days when properly stored.
- Serving: Before serving, allow the cheesecake to sit at room temperature for about 10-15 minutes to enhance its texture and flavor.
Freezing for Longer Storage:
- Slice Before Freezing: Cut the cheesecake into individual portions for convenience.
- Wrap Individually: Wrap each slice tightly in plastic wrap, then add a layer of aluminum foil or place them in freezer-safe bags or containers.
- Labeling: Label the containers with the date of freezing to track freshness.
- Freezing Duration: The cheesecake can be frozen for up to 2-3 months.
- Thawing: To enjoy, thaw slices in the refrigerator overnight before serving. To maintain its creamy consistency, do not thaw it at room temperature.
By following these steps, you can preserve the flavor and texture of your Lemon Cheesecake while enjoying it over time!
Common Questions About Lemon Cheesecake Recipe No Bake
Q: Can I make this recipe vegan?
A: Substitute the cream cheese with a plant-based alternative and use coconut instead of heavy cream.
Q: How long can I store this cheesecake?
A: The cheesecake will stay fresh in the fridge for up to 5 days, making it a convenient make-ahead dessert.
Conclusion
This no-bake lemon cheesecake recipe is a delightful way to bring a touch of sunshine to your dessert table. A hint of sweetness balances its creamy, tangy flavor, and with no baking involved, it’s a breeze to prepare. Whether making it for a special occasion or just to enjoy a refreshing treat at home, this lemon cheesecake recipe will not disappoint. Its combination of simplicity and flavor makes it a dessert that’s sure to become a family favorite. Take a look https://quickrrecipes.com/vanilla-slice-recipe/