Easy No-Bake Lemon Cheesecake – A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish!
Introducing one of the most moreish desserts I’ve ever made – No-Bake Lemon Cheesecake.
This lemon cheesecake is a dessert I hadn’t really expected to share on here. The simple reason is that until recently, I didn’t think I was particularly fussed on either cheesecakes or lemon desserts (so I really wouldn’t go for something that combined the two).
This stems back to the fact that I wasn’t keen on them as a child, and like a stubborn child I flatly refused to give them another go until recently. You may have guessed by the regular stream of both lemon desserts and cheesecakes appearing on here in recent months, I’ve completely changed my mind.
I realised that as my tastes had changed when it came to so many other foods, they had probably done so with both lemons and cheesecakes too, and I’m so glad I decided to give them another go. I have to say that this lemon cheesecake is one of the most moreish desserts I’ve ever eaten. It’s quite light, while still being packed full of flavour, so I could keep eating it for ages. In the end, I had to pop the rest of the leftover cheesecake into the freezer to stop me polishing it all off!
❄️ SUITABLE FOR FREEZING
This cheesecake freezes brilliantly. However, I would recommend adding both the fresh cream and lemon slices to the top just before serving as the cream will go grainy if it’s frozen and then defrosted.
To freeze the cheesecake, either:
- Keep it in the tin (if the tin is freezer-safe) – cover the top with clingfilm to protect it.
- Store it in an airtight container
- Wrap it in clingfilm – pop it into the freezer for a couple of hours on a freezer-safe plate (either uncovered or loosely covered with clingfilm. Once it is firm, you can remove it from the plate and wrap it with clingfilm. It’ll hold its shape well despite not being in a container (as long as you don’t pack it in too tightly!). When you remove it from the freezer, take off the clingfilm immediately (otherwise it will stick to the cheesecake mixture). If you find there are some clingfilm marks on the surface of your cheesecake, simply run a palette knife around the edge to smooth it.
For all of these options, make sure you put the cheesecake onto your serving dish when you take it out of the freezer as it’s much harder to move once it has defrosted.
FREE FROM/SUITABLE FOR
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
This lemon cheesecake can be made gluten-free by switching the digestive biscuits for a gluten-free alternative.
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Easy Lemon Cheesecake (No Bake)
INGREDIENTS
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese - I use Philadelphia
- 280 ml double cream - 300g – I prefer to weigh my cream as then I can pour it straight into the bowl I’ll be whipping it in
- 100 g caster sugar
- Zest of 2½ lemons
- 5 tsp lemon juice - This is the juice of just under 2 lemons
To decorate
- 75 ml double cream - 80g
- 4 slices of lemon (halved)
INSTRUCTIONS
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the digestive biscuits (100g). Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. Once you’ve added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set fully.
- When you’re ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.
Decorate your cheesecake
- Whip the double cream (75ml/80g) until it forms stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM1B) and pipe 8 small swirls of cream around the edge of the cheesecake. Top each swirl with a half slice of lemon.
- Serve.
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Anne Jasper says
Absolutely delicious and so quick to make. I have made it several times and always a success. I really like the base so always do a bit extra. An absolute winner.
Lesley Benson says
Excellent and just so easy anybody could make it – is idiot proof but so good!
Gail Milesi says
Just made this cheesecake for the first time with my nearly 13 year old Grandaughter.. Was fun and easy. I didn’t have caster sugar so we used icing sugar. IT WAS AMAZING!!!!
Thank You
Gail & Anabella
Emily says
I tried this recipe for the first time and it was incredible! I made it the night before and let it chill in the fridge overnight. The cheesecake was firm and each of our plates had a beautiful slice of cheesecake, crust included (meaning it didn’t fall apart like I had feared). This recipe was so easy to follow and the balance of sweet and tangy lemon was perfect. The whipped cream topping was good but honestly not even necessary as the cheesecake itself was full of flavour. I will definitely make this again!
Russ says
I love cheesecake but I dont cook or bake very often but I made it for the first time! and it turned out great! Very nice. I prefer a thicker base. How would I do this? Thanks.
Lynda says
is this recipe good to make a day ahead of time?
Charlotte Oates says
Yes
Ruja Mroczynski says
Great recipe. I made 2 cheesecakes at once. I used 12 oz cream cheese, an extra T of cream, 7tsp of lime juice (fresh off the tree) and some extra zest on each. I found it is best eaten right out of the fridge as it was warm and moist here in Hawaii in mid March.. I was amazed at the noticeable difference it made using organic whipping cream on one of the 2 cakes. Very delicious and creamy recipe..
Mandi says
Very easy and delicious cheesecake. Would be ideal for a beginner cook too.