4.7 from 27 votes
Lemon Cheesecake with Glazed Berries and Shortbread Crust
A delicious fresh berry-topped no-bake Lemon Cheese Cake in a crisp, buttery shortbread crust.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 360 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Ingredients for the shortbread crust:
- ½ cup powdered sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 egg yolk
- 4 ounces butter (melted and allowed to cool for 5 minutes)
- 1 teaspoon vanilla
Ingredients for the filling:
- 2 8- ounce packages cream cheese I use the low-fat variety; not the fat-free cream cheese
- 1 14- ounce can sweetened condensed milk
- Finely grated zest of 1 lemon
- 5 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin
Ingredients for the topping:
- ½ cup orange marmalade
- 2 cups blueberries
- 2 cups blackberries
- fresh mint leaves for garnish if desired
Instructions
- Preheat oven to 375˚F.
- In a medium-size bowl, combine powdered sugar, egg yolk and butter. Whisk until well combined. Add vanilla and flour and stir until all flour is incorporated.
- Press into the sides and bottom of a 9 or 10-inch tart pan. I like to start on the sides and form a nice even layer, then work the rest of the dough into the bottom of the pan. Prick lightly with a fork and freeze for at least one hour.
- Remove from freezer and press a sheet of foil tightly into the bottom and against the sides of the crust. Bake for 15 minutes, then remove foil and prick the bottom of the crust lightly with a fork again. Return to oven and bake another 13-15 minutes or until light golden brown. Remove from oven and allow to cool.
- Place lemon juice in a small microwave-safe bowl. Sprinkle gelatin on top and stir. Allow to sit for 5 minutes. Mixture will be thick and gelatinous. Place in microwave and cook on high power for 15 seconds. Set aside.
- In the bowl of an electric mixer, combine cream cheese and lemon zest. Beat for 2 minutes until very fluffy. Slowly add condensed milk, stopping several times to scrape the sides of the bowl. Continue beating for another minute.
- Slowly add gelatin mixture while continuing to beat. Beat for 2 more minutes, stopping once to scrape the sides of the bowl. Pour into cooled shortbread crust and spread to an even layer. Refrigerate for at least 2 hours.
- Place marmalade in a small microwave-safe bowl. Heat on high power for 1 minute. Pour through a fine mesh strive, pushing on solids with the back of a spoon. Discard solids.
- Combine strained marmalade, blueberries and blackberries in a medium size bowl and stir to combine. Spoon fruit mixture over lemon layer. Refrigerate for 2 hours. Remove from refrigerator 20-30 minutes before serving. Garnish with fresh mint leaves, if desired.
Cup of Yum
Nutrition Information
Calories
360kcal
(18%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
61mg
(20%)
Sodium
329mg
(14%)
Potassium
273mg
(8%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
555IU
(11%)
Vitamin C
11.4mg
(13%)
Calcium
155mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 360
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 61mg | 20% |
| Sodium | 329mg | 14% |
| Potassium | 273mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.