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Description
This no-bake lemon cheesecake is creamy, tangy, and easy to make. You don’t need any cooking or gelatin to set this cheesecake. Just a few simple ingredients and a fridge. Plus, it has a delicious lemon curd topping that adds more flavor and texture.
Ingredients
Scale
For the base:
- 1 and 1/2 cups of digestive biscuit crumbs
- 1/4 cup of melted butter
For the filling:
- 16 ounces of full-fat cream cheese at room temperature
- 14 ounces of sweetened condensed milk
- Zest of 1 large lemon
- 1/3 cup of freshly squeezed lemon juice
- 2/3 cup of whipping cream
For the topping:
- 1 cup of lemon curd (homemade or store-bought)
- 1 cup of whipping cream
- 2 tablespoons of powdered sugar
- Lemon slices or zest for garnish (optional)
Instructions
- To make the base, combine the biscuit crumbs and melted butter in a bowl and mix well. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Chill in the freezer for 30 minutes or while you prepare the filling.
- To make the filling, whisk the cream cheese with an electric mixer for a few minutes until creamy and smooth. Add the sweetened condensed milk and whisk until well combined. Add the lemon zest and juice and whisk until thick and smooth.
- In another bowl, whip the whipping cream with an electric mixer until stiff peaks form. Fold it into the cream cheese mixture gently with a spatula until well incorporated.
- Pour the filling over the base and spread it evenly with a spatula or an offset spatula. Tap the pan gently on the counter to release any air bubbles.
- Refrigerate the cheesecake for at least 8 hours or overnight until it sets completely.
- To make the topping, remove the cheesecake from the fridge and run a knife around the edge to loosen it from the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate or stand.
- Spoon the lemon curd over the top of the cheesecake and spread it evenly with a spatula or an offset spatula. Leave some space around the edge for a nice contrast.
- To make the whipped cream, whip the whipping cream with the powdered sugar with an electric mixer until stiff peaks form. Pipe or spoon some whipped cream around the edge of the cheesecake using a piping bag fitted with a star tip or a ziplock bag with a corner snipped off.
- Garnish with some lemon slices or zest if desired.
- Cut into slices and enjoy!
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 489
- Sugar: 38 g
- Sodium: 262 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 97 mg