No-Bake Lemon Cheesecake
User Reviews
5
No-Bake Lemon Cheesecake
Description
This No-Bake Lemon Cheesecake starts with a crust of cookie crumbs, brown sugar, and melted butter, packed into a pie dish. The filling blends room temperature cream cheese with crème fraîche, granulated and powdered sugar, sour cream, vanilla, lemon zest, and juice until smooth and creamy. The lemon zest adds brightness without bitterness when properly zested, and the lemon juice gives a tangy note. The filling is poured into the crust and chilled to firm up, avoiding the need for baking.
The cheesecake texture is dense yet creamy and cool, with a bright citrus flavor that balances the sweetness. Chilling is essential; a quick chill in the freezer accelerates serving readiness, while longer refrigeration improves flavor and texture. This dessert pairs well with light fruits or as a refreshing finish to a meal.
Room temperature cream cheese blends more smoothly, preventing lumps. Careful zesting ensures no white pith is included to avoid bitterness. Wrapping and storing leftovers in the fridge maintains freshness, while chilling before decorating helps achieve a neat appearance.
Ingredients
Crust
- 200 grams cookie crumbs 2 cups
- 65 grams light brown sugar ⅓ cup, or dark brown sugar
- 113 grams butter ½ cup, melted
Filling
- 680 grams cream cheese 3 packets of 8 oz cream cheese (eg. Philadelphia), at room temperature
- 2 tablespoons crème fraîche
- 100 grams granulated sugar ½ cup
- 2 tablespoons powdered sugar
- 60 grams sour cream ¼ cup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest of 1 lemon, zest
- 1 tablespoon lemon juice
Instructions
Crust
- Grease a 20 cm or 9-inch pie dish with butter. Mix the crust ingredients together and line the bottom and sides of the pie dish, using a measuring cup to pack it down firmly.
Filling
- In a medium bowl, beat together the cheese, crème fraîche, both sugars, sour cream, vanilla, lemon juice and lemon zest for around 2 minutes, till smooth and creamy.
- Pour the filling into the crust, smoothing it down, then cover with plastic wrap. Best served very chilled - place in the freezer for one hour to chill quickly, or transfer to the fridge to serve later.
Notes
- Soften cream cheese before mixing to ensure a smooth filling.
- When zesting lemon, avoid scraping the white pith to prevent bitterness.
- Chill the cheesecake for several hours or freeze for one hour for a firm set.
- Wrap and store leftovers in the refrigerator to keep freshness.
- Chill before decorating to maintain a neat topping appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 413mg | 17% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
