This No-Bake Lemon Cheesecake is a refreshing and simple dessert that requires no oven. With a creamy, tangy lemon flavor and a buttery biscuit base, this cheesecake is perfect for any occasion. The light and airy texture combined with the zesty lemon makes it an irresistible treat.
Why You’ll Love This: This cheesecake is incredibly easy to make and doesn’t require any baking, making it perfect for those hot days when you don’t want to turn on the oven. The lemon zest adds a bright and fresh flavor that pairs wonderfully with the creamy cheese filling. It’s sweetened with erythritol, making it a healthier option without compromising on taste. This cheesecake is ideal for any celebration or just as a delightful treat for yourself.
Perfect Occasion: This No-Bake Lemon Cheesecake is perfect for any occasion, whether it’s a family gathering, a festive celebration, or just a regular day when you want to enjoy a sweet treat. It’s also a great dessert to bring to potlucks or parties, as it’s easy to transport and sure to impress.
Decoration Tips: For an elegant presentation, top the cheesecake with thin lemon slices or zest. You can also add a few mint leaves or a light dusting of powdered sugar. Fresh berries such as raspberries or blueberries would also make a beautiful and tasty addition.
- Ingredients:
- For the Base:
- 80g biscuits (digestive or graham crackers)
- 50g butter, melted
- For the Filling:
- 450g cream cheese
- 4 gelatin sheets
- 80-85g erythritol (or your preferred sweetener)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 200g heavy cream (nata)
- For the Base:
Instructions:
- Prepare the Base:
- Crush the biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Mix the melted butter with the biscuit crumbs until well combined.
- Press the mixture into the bottom of a 15cm (6 inch) springform pan to form an even layer. Refrigerate while preparing the filling.
- Prepare the Filling:
- Soak the gelatin sheets in cold water for about 5 minutes until they soften.
- In a large bowl, beat the cream cheese, erythritol, lemon zest, and vanilla extract until smooth and creamy.
- Heat a small amount of the heavy cream until warm but not boiling. Remove the gelatin sheets from the water, squeeze out excess water, and dissolve them in the warm cream.
- Add the gelatin mixture to the cream cheese mixture and mix well to combine.
- In a separate bowl, whip the remaining heavy cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cheesecake:
- Pour the filling over the prepared biscuit base, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve:
- Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Decorate with lemon slices, zest, or fresh berries as desired.
Enjoy this delicious and easy No-Bake Lemon Cheesecake, a perfect treat for any occasion!
