This super easy no-bake lemon cheesecake is creamy, refreshing, and full of zesty lemon flavor. Perfect for any occasion, it requires no oven time and is ideal for make-ahead desserts. A buttery biscuit base topped with smooth lemon cheesecake filling makes this a guaranteed crowd-pleaser.
- Serves: 8–10 People
- Prep Time: 25 minutes
- Cooking: No baking
- Difficulties: supereasy
Ingredients
For Cooking
- 300 g Digestive biscuits, crushed
- 135 g Butter, melted
- 650 g Full-fat cream cheese
- 125 g Icing sugar
- 3 tsp Lemon extract
- 150 g Lemon curd
- 300 ml Double cream (full cream)
- 1 Fresh lemon, zest and slices for decoration
For Dressing
Nutritional Information
-
Calories
420 kcal (per slice approx.) -
Fat
30 g -
Carbohydrates
32 g -
Protein
6 g
Procedure
-
10 minutesMark As Complete
Prepare the Biscuit Base
Crush the digestive biscuits using a rolling pin or blender until fine. Add melted butter and mix until it resembles wet sand.
-
5 minutesMark As Complete
Form the Base
Press the biscuit mixture evenly into a greased 9-inch baking tray. Flatten firmly using the base of a glass. Refrigerate for 30 minutes.
-
10 minutesMark As Complete
Prepare the Cheesecake Filling
Whisk the cream cheese until smooth. Add icing sugar and lemon extract and mix well.
-
5 minutesMark As Complete
Whip the Cream
Lightly whisk the double cream until just thickened. Stir in lemon curd and lemon zest.
-
5 minutesMark As Complete
Combine the Filling
Gently fold the whipped cream mixture into the cream cheese mixture until smooth and creamy.
-
5 minutesMark As Complete
Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled biscuit base. Smooth the top.
-
6 hoursMark As Complete
Chill
Refrigerate for at least 4–6 hours or preferably overnight until fully set.
-
5 minutesMark As Complete
Decorate and Serve
Decorate with lemon zest, lemon slices, or extra lemon curd if desired. Slice and serve chilled.
