Lemon Cheesecake (No-Bake): The Fresh Dessert That Smells Like Summer!
Hello friends of Life&Blog!
Today I want to share with you one of my best recipes: the no-bake lemon cheesecake.
A simple, fragrant, and fresh dessert, perfect for the first warm days… when you want something good, but not to turn on the oven!
I often make it when I want to impress with a spectacular dessert. The contrast between the crunchy base and the velvety lemon cream is pure poetry. And let’s be honest: the decoration with lemon slices and fresh mint makes it beautiful to look at too! You’ll see everyone will ask for seconds!
Why I love this lemon cheesecake
This no-bake cheesecake is one of those desserts I make when I want to pamper myself… but without complicating my life!
The great thing is that you don’t have to be a pastry chef: it takes very little to achieve a stunning result.
Every time I bring it to the table, they always ask for the recipe. And you know what I do? I rewrite it on a note and happily give it away, because sharing good things is my passion. 💛
It’s perfect as a Sunday dessert, for a dinner with friends, or for a garden party. And if you have children at home, they’ll also have fun decorating it with you! 🎉
Shopping list for the lemon cheesecake
Here’s a small practical guide for shopping without forgetting anything:
Digestive biscuits
Butter
Spreadable cheese (mascarpone or creamy ricotta is also fine)
Fresh whipping cream
Powdered sugar
Organic lemons
Gelatine sheets (or agar agar)
Mint leaves for decoration
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
For the base
- 7 oz Digestive biscuits
- 4.6 oz butter
- 0.4 oz gelatine sheets
- 1 lemon juice
- 0.8 cup liquid cream
- 4 tablespoons granulated sugar
- 8.8 oz mascarpone
- 0.4 cup lemon juice
- 1.4 oz sugar
- 0.3 oz cornstarch
- lemon (sliced)
- leaves mint
Tools
- Pan
- Mixer
- Bowls
- Pot
Steps
Preparation
Finely crush the biscuits with a mixer or place them in a food bag and crush with a rolling pin. Melt the butter and mix it with the crushed biscuits until you get a homogeneous mixture.
Line the bottom of an 8-inch springform pan with parchment paper.
Pour the biscuit mixture into the pan and press it well with the back of a spoon to get a compact and smooth base.
Place in the fridge for about 30 minutes to firm up the base.
Lemon cream preparation
Soak the gelatine sheets in cold water for about 10 minutes.
In a bowl, work the mascarpone with the powdered sugar until you get a smooth cream.
Add the juice and grated zest of the lemon, mixing well to combine.
Whip the fresh cream to soft peaks and gently fold it into the mascarpone mixture with movements from bottom to top.
Squeeze out the softened gelatine and transfer it to a small pot along with a couple of tablespoons of cream. Melt over very low heat for a few seconds, stirring.
Let it cool slightly, then add the melted gelatine to the rest of the cream, mixing with electric whisks to distribute well.
Take the biscuit base from the fridge, pour the lemon cream over it, level the surface with a spatula, and refrigerate for at least 3 hours, until well set.
Lemon topping preparation
In a pot, combine the lemon juice, cornstarch, and sugar. Mix well with a spoon until the ingredients are completely dissolved.
Cook over low heat, continuing to stir, for about 10 minutes or until the cream has thickened.
Once ready, remove from heat and let cool completely at room temperature.
When the cream is cold, pour it over the cheesecake, spreading it evenly with a spatula.
Place the cake in the fridge for another 30 minutes to set the topping.
When serving, gently remove the cheesecake from the mold and decorate with lemon slices as desired.
Tips and Notes
Biscuits for the base
You can use classic Digestive biscuits, but also whole grain or cereal biscuits for a more rustic and flavorful base.
Butter
If you want a lighter version, slightly reduce the amount of butter or partially replace it with Greek yogurt.
Lemons
Choose organic, untreated lemons since you will also use the zest. If you want a milder taste, slightly reduce the amount of juice.
Gelatine
If you prefer to avoid gelatine sheets, you can replace it with agar agar (be careful with the dosages!) or opt for a version without gelling agents and softer, to be served very cold.
Cream
Use fresh whipping cream, unsweetened. If you want, you can replace part of it with yogurt or ricotta for a lighter texture.
Rest time
It is essential to respect the cooling times: the cheesecake must stay in the fridge for at least 3 hours before adding the topping, and at least another 30 minutes afterward. If you can, prepare it the day before: it will be even better!
Decoration
Besides lemon slices, you can add fresh mint, berries, or dollops of whipped cream for a scenic touch.
FAQ (Questions and Answers)
Can I make the lemon cheesecake the day before?
Yes, in fact, it’s recommended! Resting in the fridge overnight, the cheesecake will be more compact and flavorful.
What type of biscuits can I use for the base?
You can use Digestive type biscuits, but also whole grain or lemon biscuits for an extra touch.
Is it possible to make a version without cream?
You can replace part of the cream with Greek yogurt or ricotta for a lighter, but compact texture.
How do I store lemon cheesecake?
It should be stored in the refrigerator, covered, for a maximum of 3 days. Avoid freezing as the cream may lose its consistency.
Can I add a different topping instead of lemon cream?
Sure! You can decorate with fresh fruit, berry coulis, jam, or even just whipped cream.
