The no-bake lemon cream crumble cake is the perfect dessert when you’re craving something fresh, delicious, and quick to prepare. No oven, no waiting: just a few ingredients and a light, fragrant lemon cream that wins you over at first taste. The crumbly base, made with cookies and butter, is crunchy and enveloping, while the filling provides a perfect citrus note for hot days or for those seeking a simple yet striking dessert. Great to prepare in advance and serve well chilled.
If you love lemon desserts, try the lemon plumcake, the lemon mousse, the lemon sorbet without an ice cream maker, or the no-bake cold lemon paradise cake.
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OTHER CRUMBLE CAKES
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the No-Bake Lemon Cream Crumble Cake
- 7 oz Digestive biscuits
- 1/2 cup butter
- 3/4 cup fresh liquid cream
- 14 oz mascarpone
- 4 tbsp sugar
- 1 organic lemon
Tools
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- Electric Whisks
- Cake Pan 8 inches in diameter
- Chopper
Steps for Preparing the No-Bake Lemon Cream Crumble Cake
To prepare the crumble, start with the base. Finely blend the biscuits. Melt the butter either in a bain-marie or in the microwave. Add it to the biscuits and mix well. Line a 8-inch springform pan with plastic wrap. Pour 3/4 of the mixture in and press firmly to form the base and edges.
Prepare the cream by whipping the cream with the sugar. Add the grated lemon zest, mascarpone, and strained lemon juice. Mix quickly.
Pour the cream into the biscuit shell and cover with the remaining crumbs. Refrigerate for 4-5 hours before removing from the pan, discarding the plastic wrap, and serving.
Storage
You can store the crumble in the refrigerator for two to three days well covered.
