Description
Enjoy this no-bake lemon cheesecake with a buttery base and zesty filling. Simple, creamy, and perfect for any occasion.
Ingredients
For the Cheesecake Base:
80g biscuits (e.g., digestive or graham crackers), crushed
30g butter, melted
For the Cheesecake Cream:
200g spreadable cream cheese
60g sugar
5g gelatin sheets
25g cold water
Zest and juice of 1 lemon (optional, for stronger lemon flavor)
Instructions
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Prepare the Base:
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Crush the biscuits into fine crumbs (using a food processor or rolling pin).
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Mix with melted butter until it resembles wet sand.
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Press firmly into the bottom of a springform pan. Chill in the fridge.
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Prepare the Cream Filling:
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Soak gelatin sheets in cold water for 5 minutes until soft.
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In a bowl, beat cream cheese with sugar until smooth and creamy. Add lemon zest and juice.
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Gently melt the softened gelatin (microwave or double boiler) until fully dissolved—do not boil.
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Gradually whisk the dissolved gelatin into the cream cheese mixture.
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Assemble the Cheesecake:
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Pour the cream filling over the chilled base.
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Smooth the top with a spatula.
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Cover and refrigerate for at least 4 hours until set.
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Serve:
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Run a knife around the edge of the pan and release the cheesecake.
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Garnish with lemon slices, zest, or fresh berries.
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Slice and serve chilled.
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Notes
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Use full-fat cream cheese for best texture and flavor.
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For a lighter texture, fold in some whipped cream to the filling.
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Taste the filling before adding gelatin to adjust sweetness or lemon intensity.
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Chill the cheesecake overnight for a firmer set and easier slicing.
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For easy pan release, line the bottom of the springform with parchment paper.
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Make it gluten-free by using GF cookies for the base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking )