Easy Lemon Cheesecake (No Bake!)
Servings: 12 slices
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!
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
- 150 ml double cream
- 3 tbsp icing sugar
- 12 slices lemon
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.
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.
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.
Calories: 518kcal | Carbohydrates: 16g | Protein: 4g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 132mg | Sodium: 154mg | Potassium: 130mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1503IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 1mg