A Lemon Cheesecake so creamy and zesty - every single mouthful heavenly. Paired with a gingernut biscuit base, topped with sweetened cream swirls and simple lemon slices it's the cheesecake of your dreams!
We are really back to basics with this lemon cheesecake recipe. No gimmicks or frills just a simple lemon cheesecake to satisfy those zesty cravings.
Simple cheesecake recipe
I've tweaked my plain vanilla cheesecake recipe by omitting the vanilla extract and replacing it with lemon juice for a very classic dessert.
Once you have a base recipe for cheesecake the flavour combinations are endless and this is a lovely one to add to your repertoire.
When out to dinner I'll usually opt for a lemon dessert over a chocolate one. I find the flavour impossible to resist and often find that lemon recipes are some of the quickest and easiest to recreate at home.
Take my Lemon Possets for example - they only require 3 ingredients and are my go-to dessert when I'm entertaining.
This lemon cheesecake is another example of a really easy dessert to make yourself and it requires very few ingredients. It's fast to prepare but be warned - such is the nature of no-bake cheesecake they do require a generous amount of setting time in the fridge.
Easy make ahead dessert
You could safely make this 1 or 2 days ahead of when you need it. Adding the cream swirls and lemon slices just before serving.
For this cheesecake, I've used gingernut biscuits for the base because I love the ginger and lemon combination. You can definitely taste the ginger in the base but it doesn't overpower the lemon in the filling.
As with all cheesecakes that use a simple biscuit and melted butter base you can pretty much use any biscuits that tickle your fancy. So if you're not keen on ginger, shortbread would work equally well here.
You're going to love this because:
✔︎ Easy to find simple ingredients
✔︎ Elegant lemon flavour
✔︎ Crunchy gingernut biscuit base
✔︎ Quick to prepare
✔︎ Brilliant to make ahead
✔︎ It's no-bake!
What you need
- Gingernut Biscuits: I personally love the ginger/lemon combo but if you're not keen you can substitute the biscuits for something like shortbread, plain digestives or graham crackers (for US readers).
- Butter: Unsalted butter is used to set the cheesecake base.
- Cream Cheese: I always use full fat Philadelphia for my cheesecakes. You can try a supermarket own brand just make sure it's full fat or your cheesecake won't set.
- Double Cream (US - Heavy Cream): You need double not single cream because it needs to be whipped to stiff peaks.
- Caster Sugar: To sweeten the filling caster sugar is best because it is fine and doesn't leave a grainy texture. Substitute with Icing sugar (confectioner's sugar - US) if you wish.
- Lemons: I use organic unwaxed lemons because I find them juicier and more lemony than the cheaper ones.
How to make an easy no-bake Lemon Cheesecake
Read my top tips below for the best results. Use the instructions, step by step images and video to help you get perfect results!
Note: You can use a stand mixer, electric hand-held whisk or whisk by hand (it will take effort and more time to whisk by hand)
Step One: Crush the biscuits into crumbs by using a food processor or put the biscuits into a ziplock bag and bash them up with a rolling pin.
Step Two: Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.
Step Three: Tip the biscuit mixture into a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.
Step Four: To make the lemon cheesecake filling, add room temperature cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and beat again for 30 seconds or so.
Step Five: In a separate bowl whisk the double cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture.
Step Six: Transfer the lemon cheesecake filling on to the top of the biscuit base.
Smooth the top of the cheesecake with the back of a spoon.
Step Seven: Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
Step Eight: When the lemon cheesecake is set and you're ready to serve, whisk the remaining double cream until thick then fold in 3 tablespoons of icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake.
To decorate, place a piece of lemon in-between each swirl.
Top Tips for the best results
- I favour a 20cm (8") loose-bottomed deep cake tin. Alternatively, you can use a 20cm springform tin.
- Make sure the cream cheese is full fat AND at room temperature.
- The lemon flavour in this cheesecake is elegant and subtle. For a really punchy citrussy cheesecake increase the quantity to the juice of 3 lemons instead of 2.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don't knock the air out. This will ensure your cheesecake sets properly.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a 'wobble' and will not set like a baked cheesecake.
- To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn't break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Lemon Cheesecake freezes well (without decoration) for up to 3 months.
More Tempting Cheesecake Recipes
Easy Lemon Cheesecake (No Bake!)
A Lemon Cheesecake so creamy and zesty making every single mouthful heavenly. Paired with a gingernut biscuit base, topped with sweetened cream swirls and simple lemon slices it's the cheesecake of your dreams!
Ingredients
For the base
- 250 g gingernut biscuits
- 100 g unsalted butter, melted
For the filling
- 500 g Philadelphia cream cheese, at room temperature
- 100 g caster sugar
- 2 large lemons, juiced (approx. 6 tablespoons)
- 450 ml double cream
To decorate
- 150 ml double cream
- 3 tbsp icing sugar
- 12 slices lemon
Instructions
For the base
- Crush the biscuits into crumbs by using a food processor or put the biscuits into a ziplock bag and bash them up with a rolling pin.
- Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.
- Tip the biscuit mixture into a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.
For the filling
- Put the cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and beat again for 30 seconds or so.
- In a separate bowl whisk the double cream to stiff peaks then gently fold it into the cream cheese mixture.
- Transfer the lemon cheesecake filling on to the top of the biscuit base. Smooth the top of the cheesecake with the back of a spoon.
- Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
To decorate
- When the lemon cheesecake is set and you're ready to serve, whisk the remaining double cream until thick then fold in 3 tablespoons of icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake. To decorate, place a piece of lemon in-between each swirl.
Notes
Note: You can use a stand mixer, electric hand-held whisk or whisk by hand (it will take effort and more time to whisk by hand)
Top Tips for the best results
- I favour a 20cm (8") loose-bottomed deep cake tin. Alternatively, you can use a 20cm springform tin.
- Make sure the cream cheese is full fat AND at room temperature.
- The lemon flavour in this cheesecake is elegant and subtle. For a really punchy citrussy cheesecake increase the quantity to the juice of 3 lemons instead of 2.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don't knock the air out. This will ensure your cheesecake sets properly.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a 'wobble' and will not set like a baked cheesecake.
- To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn't break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Lemon Cheesecake freezes well (without decoration) for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 518Total Fat: 40gSaturated Fat: 24gUnsaturated Fat: 0gCholesterol: 132mgSodium: 154mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 4g
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