Description
A fresh and light no-bake lemon cheesecake with a creamy, tangy filling and a buttery biscuit base—perfect for an easy, refreshing dessert without using the oven.
Ingredients
- 200g digestive biscuits or graham crackers, crushed
- 100g melted butter
- 300g cream cheese, softened
- 200ml heavy cream
- 100g powdered sugar
- 2 tbsp lemon zest
- 80ml fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp gelatin (optional, for firmer texture)
- 2 tbsp warm water (if using gelatin)
Instructions
- Mix crushed biscuits with melted butter until combined.
- Press the mixture firmly into the base of a springform pan to form the crust.
- Chill in the refrigerator for 15–20 minutes to set.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add lemon zest, lemon juice, and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- If using gelatin, dissolve it in warm water and mix into the filling.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for the best texture.
- Fresh lemon juice gives the best flavor.
- Gelatin helps the cheesecake hold shape longer.
- Top with fresh berries or lemon slices for garnish.
- Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International