If you want a dessert that’s light, sweet, and super easy to make, look no further! This No-Bake Lemon Cheesecake is perfect for any occasion. It’s creamy, zesty, and doesn’t require turning on the oven, which is ideal for those hot summer days or when you just want a hassle-free treat.

Why Make This Recipe

Making a No-Bake Lemon Cheesecake is a great idea because it's simple and quick. You can whip it up in no time, and it’s always a crowd-pleaser. Plus, the fresh lemon flavor gives it a delightful twist that makes it feel special. Whether it’s a family gathering or a casual get-together with friends, this cheesecake will surely impress everyone!

How to Make No-Bake Lemon Cheesecake

Ingredients:

200 grams digestive biscuits
100 grams unsalted butter, melted
500 grams cream cheese
1 cup icing sugar
1 cup lemon juice
1 tablespoon lemon zest
400 ml thickened cream
Gelatin (if needed for firmness)

Directions:

Crush the digestive biscuits into fine crumbs and mix them with the melted butter.
Press the mixture into the base of a springform pan to create a crust.
In a bowl, beat the cream cheese until smooth, then add icing sugar, lemon juice, and lemon zest. Mix well.
In another bowl, whip the thickened cream until soft peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Pour the cheesecake filling over the crust and smooth the top.
Refrigerate for at least 4 hours or until set. If using gelatin, dissolve it first and mix it into the filling before pouring.
Serve chilled and enjoy your no-bake cheesecake!

How to Serve No-Bake Lemon Cheesecake

Serve this delicious cheesecake chilled. You can slice it into wedges and garnish with extra lemon zest or fresh berries for a pop of color and flavor. It’s perfect as a refreshing dessert on a warm day!

How to Store No-Bake Lemon Cheesecake

To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil. Keep it in the refrigerator where it will stay fresh for about 3 to 4 days. If you need to keep it longer, you can freeze it, but remember that the texture may change slightly when thawed.

Tips to Make No-Bake Lemon Cheesecake

Make sure to use room temperature cream cheese to avoid lumps.
If you like a firmer cheesecake, don't skip the gelatin.
Feel free to adjust the lemon juice and zest based on your taste—more for a tangier flavor!

Variation

You can make this cheesecake using other flavors! Try adding crushed strawberries or blueberries for a fruity twist. You can also swap lemon juice with lime juice for a lime cheesecake. The options are endless!

FAQs

1. Can I make this cheesecake a day in advance?
Yes! In fact, it's better if you let it sit overnight. It helps the flavors meld together beautifully.

2. What if I don’t have gelatin?
You can still make the cheesecake without it. Just keep it in the fridge a bit longer to set nicely.

3. Can I use a different type of biscuit?
Absolutely! You can use graham crackers or any other sweet biscuit that you like for the crust.

Enjoy making this delightful No-Bake Lemon Cheesecake! It's easy, yummy, and perfect for sharing with family and friends.