Lemon Cheesecake
Bright, tangy, and ultra-creamy—this no-bake lemon cheesecake sets in the fridge for an effortless dessert that feels bakery-special without turning on the oven.
Serves: 12
Dessert
Veggie
Prep: 25
Cook: 0
Make-Ahead
No-Cook
Sweet
Cuisine: American
Skill level:
N/A
438 kcalCalories
22 gCarbs
21 gNet Carbs
5 gProteins
38 gFats
1 gFibers
Instructions
Ingredients
- Make the crust: Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the crumbs until evenly moistened. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill while you make the filling.Digestive biscuits: 250 gButter: 100 g
- Make the lemon filling base: In a large bowl, beat the cream cheese with the sugar until smooth. Add lemon zest, juice the lemons and add the juice, vanilla, and a pinch of salt. Beat until fully combined and silky.Salt: 1 pinchLemon: 2 lemonsCream Cheese: 600 gSugar: 50 gVanilla extract: 1 tsp
- Whip the cream to soft peaks, then gently fold it into the lemon cream cheese mixture until no streaks remain.Cream: 300 ml
- Assemble and set: Pour the filling over the chilled crust and smooth the top. Refrigerate until set, at least 4 hours or overnight. Run a knife around the edge and release from the pan before serving.
- Optional garnish: Sprinkle a little extra lemon zest over the top, or add thin lemon slices before serving.Lemon: 1 lemon
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