No-Bake Lemon Cheesecake!
A delicious, sweet and easy no-bake lemon cheesecake! Perfect for any dessert lover.
Equipment
- Stand Mixer
- 8"/20cm deep springform tin
- whisk
- spatula
- Piping bags
Ingredients
Biscuit Base
- 300 g shortbread biscuits
- 100 g unsalted butter
Cheesecake Mix
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml lemon juice about 3 lemons
Decoration
- 150 ml double cream
- 2 tablespoon icing sugar
- lemon slices
- lemon zest
Instructions
Biscuit Base
- Blitz your shortbread biscuits to a fine crumb. Melt your unsalted butter carefully, and then add into your biscuits.
- Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm deep springform tin.
Cheesecake Mix
- Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.
- Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again.
- Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
- Once whisked, spread over the biscuit base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably overnight for longer.
Decoration
- Whisk together your double cream and icing sugar until pipeable. Pipe onto your cheesecake with your favourite tip.
- Add a bit of lemon per slice, and sprinkle over some lemon zest.
Notes
This cheesecake will last 3+ days in the fridge and can freeze for 3+ months. Make sure to use full-fat ingredients.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 3gFat: 24gSaturated Fat: 14gCholesterol: 65mgSodium: 150mgSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!