No-Bake Lemon Cheesecake!
A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series!
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Servings: 14 Slices
Ingredients
Biscuit Base!
- 300 g shortbread biscuits
- 100 g unsalted butter
Cheesecake Mix!
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml lemon juice (about 3 lemons)
Decoration!
- 150 ml double cream
- 2 tbsp icing sugar
- Lemon slices
- Lemon zest
Instructions
For the Biscuit Base!
- Blitz your shortbread biscuits to a fine crumb. Melt your unsalted butter carefully, and then add into your biscuits.
- Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm deep springform tin.
For the Cheesecake Mix!
- Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.
- Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again.
- Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
- Once whisked, spread over the biscuit base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.
For the Decoration!
- Whisk together your double cream and icing sugar until pipeable. Pipe onto your cheesecake with your favourite tip.
- Add a bit of lemon per slice, and sprinkle over some lemon zest.
Notes
- I use this cake tin
- This cheesecake will last 3+ days in the fridge
- This cheesecake can freeze for 3+ months
- I use these piping bags
- I use this piping tip for the decoration
- Make sure to use full-fat ingredients