- Difficulty: Easy
- Cost: Expensive
- Rest time: 2 Hours
- Preparation time: 3 Hours
- Portions: 10 servings
- Cuisine: International
Ingredients
- 16 oz Dry cookies (plain tea biscuits) (About 4 cups of crumbs)
- 6 oz Powdered sugar (About 1 1/3 cups (sifted))
- 2 cups Heavy cream (whipping cream)
- 18 oz Cream cheese (spreadable) (e.g., Philadelphia)
- to taste Lemons (For the juice and for decoration)
- 7 oz Butter (About 14 tbsp (7/8 cup))
Tools
- Food processor
- Electric hand mixer
Preparation
Crumble the cookies for the base in a food processor and combine them with the softened butter.
Mix with your hands until you obtain a moist mixture and press it into a springform pan lined with parchment paper. Chill in the fridge to set for about half an hour.
In a bowl, blend the soft cheese with the powdered sugar.
Whip the cream with an electric mixer until firm and fold it into the sweetened cream cheese mixture.
Squeeze half a lemon and add the juice to the soft cream. Gently combine with a spatula from bottom to top so as not to deflate the whipped cream.
Remove the crust from the refrigerator and pour in the lemon cream. Smooth with a spatula and finally decorate with lemon.
To decorate, you can grate a lemon over the top and also slice it, arranging the slices as you prefer.
Return the lemon cheesecake to the fridge for at least two hours before serving.
Easy No-Bake Lemon Cheesecake with Whipping Cream and Philadelphia
The no-bake lemon cheesecake is easy to prepare and is also very fresh and delicious. For this cake, I recommend using untreated (unwaxed) lemons. If the cake remains, it should be consumed within two to three days and, of course, kept in the refrigerator.
Keep in mind that in summer all foods containing butter, milk, and eggs are prone to spoil quickly.
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