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No-Bake Lemon Cheesecake

Deliciously creamy and zingy, this no-bake lemon cheesecake is so quick and easy to make. The perfect make-ahead dessert!
Prep Time 30 mins
Cook Time 0 mins
Chill time (at least) 12 hrs
Total Time 12 hrs 30 mins
Course Dessert
Servings 14 slices

Equipment

  • 20cm/8" round springform tin

Ingredients
  

Biscuit Base

  • 250 g digestive biscuits/Graham crackers
  • 130 g butter melted
  • 30 g light brown sugar

Cheesecake Filling

  • 290 ml double cream cold
  • 680 g full fat cream cheese room temperature
  • 140 g icing sugar sifted
  • zest of 2 lemons
  • 30 ml lemon juice

Whipped Cream Topping (optional)

  • 200 ml double cream cold
  • 1/2 lemon small slices for decoration (optional)

Instructions
 

  • First, measure out your cream cheese into a small/medium bowl and leave out to sit at room temperature.
  • Pulse the digestive biscuits/Graham crackers in a food processor or if you don't have a food processor, place the biscuits/crackers in a large ziplock/sandwich bag and crush them with the end of a rolling pin. Use either method until you have fine crumbs.
  • Melt the butter in 20-second increments in the microwave. Add the biscuit/cracker crumbs, light brown sugar and melted butter to a medium bowl and stir with a spoon until well mixed.
    Pour this mixture into your 20cm/8" springform tin and press down really firmly to pack the crumbs as tightly as possible. This will create a strong biscuit base! I use the base of a glass to press down on the mixture make sure it's tightly packed.
  • Place your springform tin in your fridge to chill while you make the cheesecake filling.
  • Pour the cold double cream into the bowl of your stand mixer or medium/large bowl if using a hand whisk. Whisk the cream on high (10 in a KitchenAid mixer) until the cream is whipped up really thick. This takes about 1 minute on my KitchenAid mixer. It's crucial to make sure it's fully whisked here as this will help to create a thick and firm cheesecake!
  • Transfer the whipped cream to a smaller bowl and set aside. You can now use this same large bowl for the next step; don't worry about cleaning it.
  • To this large bowl add the room temperature cream cheese, sifted icing sugar and lemon zest. Swap your whisk attachment for your beater attachment and beat on medium (6 KitchenAid) for around 30 seconds until smooth and combined.
  • Next, with the mixer still on medium speed, SLOWLY pour the lemon juice in. If poured in all at once or too quickly, the mixture will be too sloppy and won't set properly in the fridge! Once the juice has all been added beat for around another 30 seconds to fully combine.
  • Now using a spatula or wooden spoon, gently fold the whipped cream into the cream cheese mixture, as gently as possible. Continue until fully incorporated. The mixture will be quite thick - your spatula/wooden spoon should be able to stand upright in it!
  • Spread this cheesecake mixture into your springform tin that's been chilling in the fridge. Level the top as evenly as possible. The mixture will go almost to the very top of the tin.
  • Place the tin back in the fridge to chill for at least 12 hours, ideally 24 hours.
  • Once set, and if you want to decorate the top, whip 200ml of double cream until just thick enough to be pipeable, but not over-whipped. On my KitchenAid stand mixer, I whisk the cream on high (10) for 1 minute, then on low (2). I watch it closely and stop often to check that it's holding soft peaks.
  • Place the whipped cream into a piping bag with your choice of piping tip (I used a star tip here) and pipe swirls around the top. You could then do as I've done and add small slices of fresh lemon! If using lemon, I place the slices on a piece of paper towel/kitchen roll to dry slightly before placing on top of the cream swirls, to avoid excess liquid making the cream soggy.
  • Keep any leftovers in the fridge and best eaten within 3 days.

Notes

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Keyword cheesecake, lemon, no-bake