Easy No Bake Lemon Cheesecake

Lemon cheesecake is an elegant and luxurious dessert. It might seem fancy, but it is not actually that difficult to make.

Easy No Bake Lemon Cheesecake

This easy no bake lemon cheesecake recipe is simple but very effective. Follow this recipe to make a show stopping dessert with minimal effort. 

Do you love a reliable no bake recipe? See our 5 Easy Slice Recipes for more.

What Do You Need? 

This cheesecake is designed to be made in a springform tin with an 8 inch diameter.

If you use a larger tin then the layers will be thinner, and vice versa for a smaller tin.

It is important to use a springform tin, as this makes it easy to remove the cheesecake from the tin once it has set without breaking it. 

This recipe works best if you use a food processor and a stand mixer. It speeds up the process and ensures that all of the components are the right texture.

If you don’t have a food processor then you will need an electric hand whisk and some mixing bowls.

You will also need a rolling pin and some sealable freezer bags to crush the biscuits. 

If you want to create beautiful decorations for the top of your cheesecake then you will need a piping bag. 

Are you coeliac, but love to bake? Try our Paleo (Gluten Free & Grain Free) Scone Recipes

Tips And Tricks

If you want to make sure that your cheesecake is perfect every time, follow these tips and tricks. 

Food processor – It is best to use a food processor to crush the biscuits.

It ensures that all of the biscuit is broken down into fine crumbs so that the base of the cheesecake is uniform in texture.

It also makes it easier to mix the melted butter evenly. 

Whisking – You need to keep a close eye on the filling as you are whisking it.

As soon as the mixture is thick enough, stop whisking. If you whisk it for too long, the consistency could be compromised. 

Setting – This cheesecake will last for 4 to 5 days in the fridge.

The longer you leave it to set, the better it will be and the easier it will be to slice. Don’t be afraid to make it two days in advance for the perfectly set cheesecake. 

Check out our Cottage Cheese Recipes for more cheesecake inspiration

How Can You Customise This Recipe? 

There are several ways that you can adapt this easy no bake lemon cheesecake recipe if you want to. 

  • Colour – If you want the cheesecake to have a yellow colour, add a few drops of yellow food colouring to the filling. Don’t add too much or your cheesecake will have an unappealing, neon appearance. 
  • Biscuits – You can use whatever biscuits you like for the base. If you want even more lemon flavour then you could use lemon flavoured shortbread. You could also use graham crackers, digestive biscuits, or any other kind of crumbly biscuit. Personally, we love a ginger biscuit for the base.
  • Lemon curd – If you want to make this cheesecake extra special, spread a layer of lemon curd on top of the biscuit base before you add the filling. 
  • Topping – The topping is a simple cream with icing sugar to help it stay in shape. You could add a few drops of lemon juice or lemon extract if you want the topping to have a citrus flavour. Alternatively you could go for a contrasting flavour, like elderflower or mango. 
  • Decoration – You can decorate the cheesecake however you like. You could use jellied lemon sweets, edible confetti, shavings of white chocolate, or a sprinkle of crushed biscuits. 

On the hunt for a quick, but tasty dinner idea? Why not make our Seafood Pasta Recipe?

Easy No Bake Lemon Cheesecake

0 from 0 votes
Recipe by Dylan Cole Course: DessertCuisine: American
Servings

4

servings
Prep time

2

hours 
Cooking time

0

minutes
Calories

270

kcal

A simple and foolproof, this no bake lemon cheesecake recipe is sure to be a favourite with family and friends

Ingredients

  • 300 g Shortbread Biscuits 

  • 100 g Unsalted Butter

  • 600 g Cream Cheese (full fat)

  • 100 g Icing Sugar

  • 450 ml Double Cream 

  • 75 ml Lemon Juice 

  • For Decoration Lemon slice and lemon zest

Directions

  • Start by making the biscuit base. Use a food processor to blitz the biscuits until they have a fine crumb consistency. You can also do this by hand by placing the biscuits in a sealed freezer bag (with the excess air removed) and bashing them with a rolling pin. 
  • Melt the butter, being careful not to overcook it. Mix the biscuits and the butter together. If you blitzed the biscuits in the food processor then you can just add the butter and continue to blitz to mix it in until the mixture resembles wet sand. If you crushed the biscuits by hand, use a bowl to mix them with the butter. 
  • Place the biscuit mixture into the bottom of a springform tin and press it down to form an even layer. Leave it in the refrigerator to start setting while you make the filling. 
  • To make the filling, whisk the cream cheese and 100g of icing sugar together in your stand mixer (or in a mixing bowl with a handheld electric whisk). Make sure the mixture is nice and smooth. Add the double cream then continue to whisk until the mixture begins to thicken. 
  • Once the cream starts to thicken, add 75ml of lemon juice. Continue to whisk until the mixture is nice and thick – if you form a peak then it should hold its shape. You can now spread the mixture over the biscuit base. 
  • Use a spatula or a spoon to make an even surface, as this will give the cheesecake a neat appearance when it is done. Return the tin to the refrigerator to set. It will take a minimum of 4 to 5 hours, but leave it overnight if you can. 
  • When you are ready to serve the cheesecake, take it out of the refrigerator and carefully remove it from the tin. Put it on a nice serving plate and then you are ready to decorate it. 
  • Whisk together 150ml of cream and 2 tablespoons of icing sugar until the cream thickens. Put this into a piping bag with your chosen attachment and pipe florets of cream around the edge of the cheesecake. Place a slice of lemon between each floret, and sprinkle the top of the cheesecake with lemon zest. The cheesecake is now ready to serve.

Recipe Video

Dylan Cole
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