Easy No-Bake Lemon Cheesecake Recipe

Learn how to make a refreshing No-Bake Lemon Cheesecake with easy steps and precise ingredients. A luxurious, smooth, and creamy dessert that rivals the finest cafes and Italian restaurants!"





Ingredients


Biscuit Layer:

200 grams of digestive biscuits (or any plain type)
80 grams of melted butter

Cream Cheese Layer:

500 grams of cream cheese
Half a cup of sugar2 
tbsp of lemonzest
20 ml of lemon juice1
 tsp of vanilla extract2 
cups of whipping cream
Half a cup of sugar (omit if the whipping cream is already sweetened)
1 tbsp of gelatin powder

Lemon Curd Layer:

70 grams of sugar
1 tbsp of lemon zest
1 whole egg
1 egg yolk
70 ml of lemon juice
A pinch of salt
1 tsp of vanilla extract
70 grams of butter
1 tsp of gelatin powder

Step 1: Prepare the Biscuit Crust

1_Crush the Biscuits: 
Place the digestive biscuits in a food processor and pulse until finely ground (like fine sand 
2_Mix with Butter:
Transfer the crushed biscuits to a bowl, pour in the melted butter, and stir well until the mixture resembles wet sand.
3_Press into Mold: 
Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to form an even layer.
4_Chill: 
Place the pan in the refrigerator for 20 minutes to set while you prepare the next layer.

Step 2: Make the Cream Cheese Filling
1•Bloom the Gelatin: 

In a small bowl, sprinkle 1 tbsp of gelatin over 3 tbsp of cold water. Let it sit for 5 minutes, then microwave for 10-15 seconds until completely dissolved and liquid. Set aside to cool slightly.
2•Beat the Cheese:
In a large bowl, whip the cream cheese with half a cup of sugar, lemon zest, lemon juice, and vanilla extract using an electric mixer until smooth and creamy.
3•Whip the Cream: 
In a separate chilled bowl, whip the whipping cream (and the extra half cup of sugar if your cream is unsweetened) until stiff peaks form.
4•Combine: 
Gently fold the whipped cream into the cream cheese mixture using a spatula.
5•Add Gelatin: 
Pour the liquid gelatin into the mixture while stirring continuously to avoid lumps.
6•Layer & Chill: 
Pour the filling over the chilled biscuit base, smooth the top with a spatula, and refrigerate for at least 4 hours (or overnight) until firm.

Step 3: Prepare the Lemon Curd LayerWhisk

 1 Eggs & Sugar: In a small saucepan (off the heat), whisk the sugar, whole egg, egg yolk, and lemon zest together until well combined.2  Add Juice & Cook: Stir in the lemon juice and a pinch of salt. Place the saucepan over low heat and stir constantly with a whisk until the mixture thickens and coats the back of a spoon (do not let it boil).
3. Add Butter & Gelatin: 
Remove from heat. Immediately add the butter (cut into pieces), vanilla extract, and 1 tsp of gelatin (dissolved beforehand in 1 tsp of water). Stir until the butter is completely melted and the curd is smooth.4. Cool & Pour:
Let the lemon curd cool down to room temperature. Once cooled, pour it gently over the set cream cheese layer.
5.  Final Chill:
 Return the cheesecake to the refrigerator for another 1 to 2 hours until the lemon curd layer is fully set.
Step 4: Decorate and Serve
•Carefully run a warm knife around the edges of the pan before opening the springform mold.
•Decorate the top with thin lemon slices and fresh mint leaves for a beautiful, vibrant presentation

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