Lemon Cheesecake (No-Bake)

ByThe Recipe Cravings

Ingredients

For the Crust

  • 250 g graham cracker or digestive biscuit crumbs
  • 100 g unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling

  • 600 g cream cheese, softened
  • 250 ml heavy whipping cream
  • 200 g sweetened condensed milk
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 10 g powdered gelatin (or 2½ teaspoons), prepared according to package directions

For the Decoration

  • Whipped cream
  • Thin lemon slices
  • Lemon zest (optional)

Instructions

1. Make the Crust

  1. Mix the biscuit crumbs, melted butter, and sugar.
  2. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
  3. Refrigerate for 20–30 minutes.

2. Prepare the Filling

  1. Beat the cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whip the heavy cream until soft peaks form.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Stir in the prepared gelatin until fully incorporated.

3. Assemble

  1. Pour the filling over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 6 hours, preferably overnight, until fully set.

4. Decorate

Pipe whipped cream around the edges and garnish with thin lemon slices and a sprinkle of fresh lemon zest.

Prep Time: 25 minutes
Chill Time: 6–8 hours (or overnight)
Servings: 10–12

This creamy No-Bake Lemon Cheesecake has a buttery biscuit crust, a silky smooth lemon filling, and a refreshing citrus flavor that’s perfect for spring, summer, holidays, or any special occasion.

Similar Posts