No bake Lemon Cheesecake

No bake Lemon Cheesecake

The delicious lemon cheesecake requires no baking or gelatin. It will still have the same creamy texture and the refreshing tanginess from the lemon. This unique dessert is ideal for summers. The recipe is very easy to make and bursting with lemon flavor and creamy cheesecake goodness.

Ingredients

Ingredient Notes

• Biscuits: The crunchy biscuit base is essential for cheesecake. It adds a crunchy texture and holds the cheesecake together.
• Melted butter: Butter makes the base buttery and holds the biscuit crumbs together as a foundation.
• Milk: Milk will help the biscuit crumbs to set together well.
• Mascarpone: Cheesecake’s cheesy creaminess is incomplete without Mascarpone, which is the main base of the cheesecake filling.
• Lemon zest: To add a hint of lemon kick.
• Sweetened whipping cream: It is the second main base of the filling. We are already using Sweetened whipping cream, which requires no sugar.
• Melted white chocolate: It adds the chocolatey richness and sweetness without overpowering the cheesy flavor.
• Lemon juice: It add delicious tangy lemon flavor and acidity to the lemon glaze.
• Sugar: It will cut through the lemon’s extreme tartness in the glaze, making it more delicious.
• Cornstarch: It is used to thicken the lemon glaze.

Preparation

For the Base Preparation:

1. In a mixing bowl, add the crushed biscuits to the melted butter. Mix well.
2. Add the biscuit crumbs into the 20 cm circular mold.
3. Press it down to make an even base with the help of a cup or spoon.
4. Brush the crumbs with milk and Set aside.

For the Cheesecake mixture:

• In a mixing bowl, add Mascarpone and lemon zest. Whisk until combined and smoothened.
• Pour in whipping cream and whip until soft peaks are formed.
• Pour in melted white chocolate and whisk to incorporate well.
• Gently scrape the side of the bowl and fold the mixture to incorporate.

Lemon glaze:

• In a saucepan, add lemon juice, sugar and cornstarch. Mix well until the cornstarch is dissolved.
• Pour in water and mix.
• Place the saucepan on low heat.
• Cook the mixture while constantly stirring until it thickens.
• Set aside.

For the Assembly:

1. Pour the cheesecake mixture over the biscuit base.
2. Spread the mixture evenly and smooth the surface with a spatula or the back of a spoon.
3. Refrigerate the cake for at least an hour.
4. Then, pour over the lemon glaze.
5. Again, evenly spread the glaze and the surface smoothly with the help of a spatula or the back of the spoon.
6. Refrigerate the cake for at least 6 hours.

For the Decor:

• Remove the cake from the mold.
• Place lemon slices and mint leaves over one side of the cake.
• Serve chilled, and enjoy.

Recipe Video

Discover how to Lemon Cheesecake with our detailed video tutorial, perfect for any occasion. Watch the step-by-step recipe video here!

Expert Tips

• Ensure the dessert is refrigerated for at least 6 hours for perfect texture.
• Do not overwhip the whipping cream; otherwise, it will split.
• Make sure the whipping cream is cool. This will help it make soft peaks easily and quickly.
• Avoid melting white chocolate in the microwave, and it will burn it. Melt the chocolate over boiling water.
• Constantly mix the glaze when over the stove. Otherwise, it may burn or form lumps because of cornstarch. You will not have a smooth mixture if not stirred constantly.
• Take your time while layering the creams for a visually appealing presentation.

Variations

• Coconut Cream: Sprinkle shredded coconut on top for a tropical, creamy delight.
• Peppermint: You can also top the cake with peppermint candy to enhance the refreshing taste. You can also add such flavor to the cheesecake filling if you like.

Fresh Fruit: Adding fresh fruits like berries on the top or side of the cake will help enhance the lemon cheesecake’s sweet, tartness. You can also swirl fruit sauce in the cheesecake filling for a more fruity, delightful taste.

Storage

Store the Lemon Cheesecake in an airtight container in the refrigerator for up to 2 days. Freezing cheesecake is not recommended; it will ruin the taste and texture of the cake. Serve chilled for the best taste and texture.

• Cakes
• Chocolate Desserts
• cupcake and cookie
• No-Bake Recipes