No-Bake Lemon Cheesecake: A Fresh And Easy Dessert

This no-bake lemon cheesecake is fresh, creamy and easy to prepare ahead of time. It is the kind of dessert that feels light after a meal, with a crisp biscuit base and a smooth lemon filling.

Ingredients For 8 Slices

• 220 g digestive biscuits or plain tea biscuits
• 90 g melted butter
• 450 g cream cheese
• 220 ml cold whipping cream
• 90 g powdered sugar
• 2 lemons, zest finely grated
• 70 ml fresh lemon juice
• 1 teaspoon vanilla extract

Make The Biscuit Base

Crush the biscuits into fine crumbs. Mix them with the melted butter, then press the mixture firmly into the bottom of a 20 cm springform pan. Chill for 20 minutes while you prepare the filling.

Prepare The Lemon Filling

Beat the cream cheese with the powdered sugar, lemon zest, lemon juice and vanilla until smooth. In another bowl, whip the cold cream until it forms soft peaks.

Fold the whipped cream into the lemon mixture gently, keeping as much air as possible. Spread the filling over the chilled biscuit base and smooth the top.

Chill Before Serving

Cover and refrigerate for at least 6 hours, or overnight for the neatest slices. Decorate with lemon slices, extra zest or small biscuit crumbs just before serving.

Conclusion

This no-bake lemon cheesecake is simple, refreshing and reliable. The long chilling time is what gives it the clean texture and easy slicing that make it look bakery-ready.