No-Bake Lemon Cheesecake
A light and refreshing dessert that's easy to make, perfect for any occasion, with a zesty lemon flavor and a creamy texture.
Ingredients
For the crust
- 200 grams digestive biscuits
- 100 grams unsalted butter, melted
For the filling
- 500 grams cream cheese Use room temperature to avoid lumps.
- 1 cup icing sugar
- 1 cup lemon juice Adjust based on taste.
- 1 tablespoon lemon zest
- 400 ml thickened cream
- Gelatin (if needed for firmness) Use for a firmer cheesecake.
Instructions
Preparation
- 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.
Notes
Serve chilled and garnish with extra lemon zest or fresh berries. To store leftovers, cover tightly and refrigerate for 3 to 4 days. Freezing is possible, but the texture may change upon thawing.