This No-Bake Lemon Cheesecake is the perfect dessert to share with family and friends.
Sweet and salty biscuit base, creamy filling with citrus flavors from the lemon juice, lemon curd, and lemon yogurt plus an amazing frosting and lemon zest to dress up your Lemon Cheesecake. Intense, creamy and fresh taste that will not disappoint the lemon – lovers!

How to – base/crust:

In a medium bowl, mix together the crushed digestives and melted butter. Place mixture in a 24cm (8.5 inch) springform pan and press firmly into the bottom.
Chill crust in the freezer for at least 15 minutes.

No-Bake Lemon Cheesecake garnished with mascarpone cream

How to – Cheesecake filling:

So to start with the filling for this No-Bake Lemon Cheesecake we need to
soak sheets of Gelatin in a bowl of cold water for 5 to 10 minutes.
Using an electric mixer set at high speed, beat cold heavy whipping cream in a large bowl for about a minute until stiff peaks form.
In a medium-large bowl, place the lemon yogurt, cream cheese, sugar and beat with an electric mixer until light and smooth. Add lemon curd and then add the whipped cream.
Melt the gelatine in the microwave for few seconds or in a small saucepan over low heat.
Heat the lemon juice for few seconds as well.
Pour the gelatine and lemon juice together and make sure it’s completely mixed.
Let it cool off for a few minutes before you mix it in the rest of the filling.
Pour it in the springform pan and refrigerate for a few hours.

How to – Lemon gelly:

When the cake has set proceed to prepare the lemon gelly.
Soak sheets of Gelatin in a bowl of cold water for about 10 minutes.
Heat up the strained lemon and orange juice and add the sugar.
Stir on medium heat until sugar is fully dissolved.
Melt the gelatine in the microwave.
Add the melted gelatine and let it cool off for about 15 min.
Pour it over the cake and refrigerate for about 4-6 hours or overnight.

How to – Frosting:

In the bowl with an electric mixer, beat cream cheese, mascarpone, sugar, and lemon curd for about 2 minutes. Wisk until it becomes fluffy but be careful not to overmix it.
Refrigerate in a piping bag and decorate your cheesecake with the frosting and Lemon zest.

Lemon Cheesecake No-Bake

Yield: 14 pcs

Prep Time: 1 hour

Additional Time: 6 hours

Total Time: 7 hours

This No-Bake Lemon Cheesecake is the perfect dessert to share with family and friends. Sweet and salty biscuit base, creamy filling with citrus flavors from the lemon juice, lemon curd, and lemon yogurt plus an amazing frosting and lemon zest to dress up your Lemon Cheesecake. Intense, creamy and fresh taste that will not disappoint the lemon - lovers!

Ingredients

Ingredients base/crust:
200 g / 7.05 oz of biscuits like "Digestive"
100 g / 3.52 oz of melted salted butter
Cheesecake filling:
250 ml / 8.45 fl oz of heavy whipping cream
350 g / 10.58 oz of your favorite lemon yogurt
200 g / 7.05 oz of cream cheese
100 g / 3.52 oz of granulated sugar
Juice of one lemon
2 Tablespoon of Lemon Curd
10 g / 0.35 oz of gelatin sheets
Lemon gelly:
100 ml / 3.38 fl oz of lemon juice
100 ml / 3.38 fl oz of orange juice
70 g / 2.46 oz of granulated sugar
3-4 g of gelatin sheets
Mascarpone Frosting: (optional)
250g / 8.8 oz of Mascarpone cheese
150g / 5.3 oz of Cream cheese
25g / 0.88 oz of Powdered sugar (icing sugar)

Instructions

How to - Base / Crust:

In a medium bowl, mix together the crushed digestives and melted butter. Place mixture in a 24cm (8.5 inch) springform pan and press firmly into the bottom. Chill crust in the freezer for at least 15 minutes.

How to - Cheesecake Filling:

Soak sheets of Gelatin in a bowl of cold water for 5 to 10 minutes. Using an electric mixer set at high speed, beat cold heavy whipping cream in a large bowl for about a minute until stiff peaks form. In a medium-large bowl, place the lemon yogurt, cream cheese, sugar and beat with an electric mixer until light and smooth. Add lemon curd and then add the whipped cream. Melt the gelatine in the microwave for few seconds or in a small saucepan over low heat. Heat the lemon juice for few seconds as well. Pour the gelatine and lemon juice together and make sure it's completely mixed. Let it cool off for a few minutes before you mix it in the rest of the filling. Pour it into the springform pan and refrigerate for a few hours.

How to - Lemon Gelly:

When the cake has set proceed to prepare the lemon gelly. Soak sheets of Gelatin in a bowl of cold water for about 10 minutes. Heat up the strained lemon and orange juice and add the sugar. Stir on medium heat until sugar is fully dissolved. Melt the gelatine in the microwave. Add the melted gelatine and let it cool off for about 15 min. Pour it over the cake and refrigerate for about 4-6 hours or overnight.

How to - Frosting:

In the bowl with an electric mixer, beat cream cheese, mascarpone, sugar, and lemon curd for about 2 minutes. Wisk until it becomes fluffy but be careful not to overmix it. Refrigerate in a piping bag and decorate your cheesecake with the frosting and Lemon zest.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 351mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 6g

Nutrition information isn’t always accurate.