Lemon Cheesecake Recipe No Bake
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
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.