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no-bake-lemon-cheesecake-with-white-whipped-cream-topping-and-lemon-zest-in-round-shape-on-cake-stand

No-Bake Lemon Cheesecake Recipe

This refreshing no-bake lemon cheesecake is creamy, tangy, and irresistibly smooth with a buttery biscuit base. It’s easy to make, perfect for warm days, and requires no oven. Just mix, chill, and decorate for a zesty dessert that looks stunning and tastes even better.
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Prep Time 15 minutes
Cook Time 10 minutes
Setting Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 14 people
Calories 410 kcal

Equipment

  • 8"/20cm deep springform tin
  • Food processor or blender
  • Mixing bowls
  • Stand mixer or electric hand whisk
  • Spatula
  • Measuring cups and spoons
  • Piping bags and your favorite piping tip
  • Zester or fine grater

Ingredients
  

Biscuit Base

  • 100 g unsalted butter
  • 300 g shortbread biscuits

Decoration

  • 2 tbsp icing sugar
  • Lemon zest
  • 150 ml double cream
  • Lemon slices

Cheesecake Mix

  • 100 g icing sugar
  • 600 g full-fat cream cheese
  • 75 ml lemon juice
  • 300 ml double cream

Instructions
 

  • Start by crushing your shortbread biscuits into a fine crumb using a food processor or blender.
    shortbread-biscuits-crushed-into-fine-crumbs-using-rolling-pin-in-clear-plastic-bag-on-kitchen-counter
  • Melt the unsalted butter gently, pour it into the biscuit crumbs, and blitz again to combine thoroughly.
    crumb-crust-being-pressed-evenly-into-bottom-of-springform-tin-to-create-base-for-lemon-cheesecake
  • Press the mixture firmly into the base of a deep 8-inch springform tin and set aside.
  • In a large mixing bowl or stand mixer bowl, add the cream cheese and icing sugar, and whisk until the mixture is smooth.
    lemon-cheesecake-filling-being-whisked-until-thick-and-creamy-in-glass-mixing-bowl-on-table
  • Pour in the double cream and whisk again.
  • As it begins to thicken, add the lemon juice and, if desired, a touch of yellow food coloring.
  • Continue to whisk until the mixture becomes very thick, checking frequently and folding with a spatula to ensure an even consistency.
  • Spread the cheesecake filling over the prepared biscuit base and refrigerate for at least 5–6 hours or preferably overnight until fully set.
    smooth-lemon-cheesecake-filling-being-spread-over-biscuit-crust-in-tin-before-refrigeration
  • For the topping, whisk together double cream and icing sugar until stiff peaks form and the mixture is pipeable.
    whipping-cream-and-icing-sugar-in-metal-bowl-being-whipped-into-soft-peaks-with-hand-mixer
  • Pipe swirls onto the cheesecake and garnish with a small lemon slice per portion and a sprinkle of lemon zest.
    finished-no-bake-lemon-cheesecake-decorated-with-piped-cream-lemon-slices-and-fresh-zest-on-top

Notes

  • Blitz the biscuit base twice. Once to crumb, and again after adding melted butter for a well-combined mixture that packs tightly and holds together when sliced.
  • Soften cream cheese slightly before mixing. Let it sit at room temperature for 10–15 minutes to make blending smoother and prevent lumps.