The no-bake lemon cheesecake is one of my favorite desserts in the summer: creamy, refreshing, and highly fragrant, it’s made without an oven and is perfect for ending meals with a touch of lightness. The contrast between the crunchy base and the velvety cheese cream is truly irresistible.
For the base, I use Digestive biscuits, but you can easily replace them with other shortbread cookies. The real star is the homemade lemon curd, an intense lemon cream that smells like summer and makes every slice really special.
This no-bake lemon cheesecake is ideal when you want an elegant yet super easy summer dessert, perfect to prepare in advance and without an oven.
I invite you to try it: it’s simple to make, striking, and always a hit. If you’re looking for other refreshing ideas like this, don’t miss my collection of easy and quick no-bake desserts or discover the 5 cold desserts without an oven perfect for summer.
See you soon, Susy
👉 If you liked this recipe, try these as well.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 695.22 (Kcal)
- Carbohydrates 44.04 (g) of which sugars 26.91 (g)
- Proteins 10.86 (g)
- Fat 53.27 (g) of which saturated 12.96 (g)of which unsaturated 7.80 (g)
- Fibers 1.41 (g)
- Sodium 327.57 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Lemon Cheesecake Base
- 8.8 oz Digestive biscuits
- 1/2 cup butter
- 17.6 oz fresh spreadable cheese (like Philadelphia)
- 1 1/4 cups heavy cream
- 1/4 cups vanilla powdered sugar
- 1 tbsp gelatin sheets
- 1/4 cup lemon juice
- 4 tbsp milk
- 2 lemons (with edible peel)
- 1/2 cup sugar
- 1/8 cup butter
- 2 eggs
- 3 tbsp cornstarch (corn flour)
Tools
- Cake Pan 9 inches with springform
- Whisk electric
- Spatula for pastry
How to prepare the no-bake lemon cheesecake
For the topping, I chose a fresh and fragrant lemon cream: homemade lemon curd.
You can find the complete recipe here on the blog, ready in a few minutes: lemon curdFinely chop the Digestive biscuits with a food processor, transfer them to a bowl, and mix with the melted butter until a sandy but compact mixture forms.
Pour the mixture into a 9-inch springform pan lined with parchment paper and spread it evenly on the bottom, pressing it down with the back of a spoon.
Refrigerate for about 30 minutes.Soak the gelatin sheets in cold water for at least 10 minutes.
Meanwhile, in a bowl, mix the spreadable cheese with powdered sugar and lemon juice until smooth and lump-free.
Whip the cream, leaving it slightly soft.
In a saucepan, heat the milk (without boiling it), add the squeezed gelatin and stir until completely dissolved.
Let it cool, then add the gelatin to the cheese cream and mix well.
Finally, fold the whipped cream in several additions, with gentle movements from bottom to top to avoid deflating it.
Pour the cream over the biscuit base and level with a spatula. Place the pan in the freezer for about an hour.After the resting time, pour the lemon curd over the surface of the cheesecake and spread it evenly.
Place back in the freezer for at least 2 hours. Before serving, transfer the cheesecake to the refrigerator and decorate with fresh lemon slices or grated zest.
How to store lemon cheesecake and useful tips
Lemon cheesecake can be stored in the refrigerator for 2–3 days, well covered with plastic wrap or inside an airtight container.
I recommend taking it out of the fridge about 10–15 minutes before serving to best appreciate its texture.
You can replace the spreadable cheese with well-drained ricotta or mascarpone, as long as they are at room temperature.
For a vegetarian version, you can use agar-agar instead of gelatin sheets, following the package instructions.
If you’re unsure how to proceed, read my comprehensive guide on how to replace gelatin sheets: you’ll find all alternatives explained with examples and precise quantities.
Frequently Asked Questions
Do I have to add the gelatin?
Yes, it is necessary to give stability to the cream. Alternatively, you can use agar-agar, carefully following the usage instructions.
