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lemon cheesecake

No-Bake Lemon Cheesecake

A creamy, tangy No-Bake Lemon Cheesecake made with a buttery biscuit base and a light, airy lemon filling. No oven required, just simple ingredients and chilling time for the perfect melt-in-mouth dessert.
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Prep Time 20 minutes
Servings: 8
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g digestive biscuits or graham crackers
  • 90 g melted butter
Forr the Filling
  • 400 g cream cheese room temperature
  • 100 g powdered sugar
  • 200 ml heavy whipping cream cold
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Method
 

  1. Crush the biscuits into fine crumbs and mix with melted butter until combined. Press firmly into a pan and chill.
  2. Beat the cream cheese until smooth and creamy.
  3. Add powdered sugar, lemon juice, lemon zest, and vanilla extract and mix well.
  4. Whip the cold heavy cream until soft peaks form.
  5. Gently fold whipped cream into the cream cheese mixture until fluffy.
  6. Pour over the chilled base and smooth the top.
  7. Refrigerate for 6-8 hours or overnight until set.
  8. Slice and serve chilled.

Notes

  • Always use room temperature cream cheese for a smooth texture
  • Don’t rush chilling time; it helps the cheesecake set properly
  • Adjust lemon zest for stronger flavor
  • Top with lemon zest, whipped cream, or berries
  • Serve chilled for best texture
  • Slice with a warm knife for clean cuts