Easy No Bake Lemon Cheesecake
User Reviews
5
Easy No Bake Lemon Cheesecake
Description
The Easy No Bake Lemon Cheesecake is built on a biscuit crust pressed into the pan and chilled to form a base. The filling blends cream cheese, powdered sugar, and fresh lemons, incorporating gelatin dissolved carefully to set the mixture without heat. Whipped cream folded in creates a light, airy texture. The cooling process lets the cheesecake firm up without baking.
The layering of tart lemon flavor with smooth cream cheese and fluffy whipped cream results in a balanced, refreshing dessert. The topping of blueberry compote, prepared by simmering fresh or frozen berries with sugar, cornstarch, and lemon juice, provides a sweet and tangy contrast with a glossy finish.
This dessert suits warm weather meals or as a light, elegant sweet ending. The cheesecake should be chilled before serving for optimal texture. The recipe also suggests variations with other citrus flavors such as orange or lime and tips for freezing and storing, making it convenient for advance preparation.
Ingredients
FOR THE CHEESECAKE
- 1 ¾ cups cookie crumbs digestive or graham cracker crumbs
- ¼ cup butter 1 tablespoon, melted
- 14½ ounces cream cheese whole
- ¾ cups powdered sugar aka icing sugar
- 1½ cups heavy cream whole/whipping variants, cold
- zest lemon 2 lemons, approximately 1 ½ tablespoons juice or zest
- juice lemon 2 lemons, approximately 4 tablespoons juice or zest
- 1 ¼ tablespoons powdered gelatine
- 2 tablespoons milk 2% fat suggested
BLUEBERRY TOPPING
- ¾-1 cup Blueberry fresh or frozen
- ¼ cup granulated sugar + 2 tablespoons if you prefer extra sweet
- ½ tablespoons corn starch
- 2 tablespoons water
- ½ tablespoon lemon juice
Instructions
FOR THE CHEESECAKE
- Mix the cookie crumbs and melted butter until combined, then press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while you make the filling.
- In a medium bowl beat together the cream cheese, sugar, zest and juice until creamy. Set aside.
- In a large bowl beat the cold cream until stiff peaks appear, set aside
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine.
- Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the blueberry sauce if desired.
FOR THE BLUEBERRY TOPPING
- In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate 1-2 hours. It will thicken as it cools.
Notes
- Soften leaf gelatine in cold water for 5-10 minutes before dissolving to ensure smooth setting.
- You can substitute powdered agar in equal measurement if avoiding gelatine.
- Use orange, mandarin, or lime zest and juice as alternative citrus flavors.
- Wrap the cheesecake tightly before refrigerating; it keeps up to five days in the fridge.
- Freeze without topping for up to three months; thaw overnight in refrigerator before serving.
- Orange drizzle or white chocolate topping can be added for variation and festive occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 118mg | 39% |
| Sodium | 371mg | 15% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1607IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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