The LEMON CHEESECAKE is a fresh and irresistible dessert, perfect for satisfying summer cravings.

This delicious no-bake variant offers a combination of delicate and exciting flavors: the enveloping sweetness of plant-based cream blends with the liveliness of lemon yogurt, delivering an explosion of flavor in every bite.

This recipe is simple and quick to prepare, a triumph for the palate and does not require the use of an oven.

With an elegant and refined presentation, the lemon cheesecake will be the ideal dessert to surprise guests on any occasion, but it is equally suitable for indulging oneself with a homemade delight to lick one’s lips.

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Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 8
Cooking methods: No-bake
Cuisine: Italian
Seasonality: Summer

Ingredients

10.5 oz Digestive biscuits
5.3 oz butter
17.6 oz sweetened plant-based cream for whipping
4 jars yogurt (lemon)
0.42 oz gelatin sheets
0.42 cup milk
0.42 cup lemon juice
0.34 cup water
1 tbsp cornstarch
2 tbsp sugar
A few slices lemon (for decoration)
A few drops food coloring (yellow)

Tools

Springform pan 8.7 inches
Electric whisk
Spatula
Small pot
Whisk
Food processor

Steps

Let’s prepare the base
Finely chop the biscuits using a food processor/food processor or by placing them in a bag and crushing them with a rolling pin.
Add the melted butter to the crushed biscuits and mix until a homogeneous mixture is obtained.
Line a springform pan of 8.7 inches in diameter with parchment paper on the base.
Pour the crushed biscuits into the bottom of the pan and compact them with the back of a spoon to form the base of the cheesecake.
Place the pan in the freezer and in the meantime prepare the cream.
Let’s prepare the cream
Soak the sheets of gelatin in cold water.
In a large bowl, whip the plant-based cream.
Add the lemon yogurt and mix gently.
Squeeze the gelatin, dissolve it in hot milk and add it to the cream and yogurt mixture.
Mix carefully, then pour the obtained mixture into the baking pan with the biscuit base.
Level with a spatula or a spoon, cover with plastic wrap and refrigerate.
Let’s prepare the lemon jelly
Place the lemon juice, water, cornstarch, and sugar in a small pot. Stir with a whisk to prevent lumps, then bring to a boil.
Turn off the heat and add a few drops of yellow food coloring. Mix and let cool.
Pour the jelly over the cheesecake, level it, and put it back in the refrigerator.
Let the cake rest in the refrigerator for at least 4 hours before unmolding.
Before serving, decorate with a few lemon slices.