If you’re after a dessert that tastes like sunshine without turning on the oven, this no‑bake lemon cheesecake is exactly the ticket. A buttery biscuit base meets a tangy, velvety filling that sets up in the fridge, then gets crowned with soft whipped cream and a sprinkle of zesty lemon. It’s light enough for summer but satisfying any time you need that perfect sweet‑tart finish.
Tools You’ll Need
Springform Cake Tin — This one makes it easy to release the cheesecake cleanly once set.
Electric Hand Mixer — This mixer whips the filling light and smooth in minutes.
Offset Spatula — This spatula helps spread the filling neatly for a smooth finish.
No‑Bake Lemon Cheesecake
A bright, creamy lemon cheesecake on a crunchy shortbread base, finished with a cloud of whipped cream and fresh lemon zest.
Ingredients
Biscuit Base
- 130 g shortbread biscuits
- 43 g unsalted butter
Cheesecake Filling
- 260 g full‑fat cream cheese
- 43 g icing sugar
- 130 ml double cream
- 32 ml fresh lemon juice about 1 lemon’s worth
Decoration
- 65 ml double cream
- 1 Tbsp icing sugar
- Lemon slices to garnish
- Lemon zest to sprinkle
Instructions
Make the Biscuit Base
- Pop the shortbread into a food processor and blitz until you have fine crumbs.
- Gently melt the butter in a small saucepan or microwave, then pour it over the crumbs and pulse again until fully combined.
- Press the mixture evenly into the bottom of an 8‑inch (20 cm) deep springform tin. A springform tin like this makes it easy to release once chilled. Set aside.
Whip Up the Cheesecake Filling
- In a stand mixer (or a large bowl with an electric hand whisk), beat the cream cheese and icing sugar together until smooth. An electric hand mixer like this makes it quick and easy.
- Pour in the double cream and start whisking. As it begins to thicken, stream in the lemon juice (and a drop of yellow food coloring if you want extra color), and continue whisking until the mixture is very thick—stop now and then to scrape the sides and fold everything together.
- Spread the filling evenly over your prepared base. An offset spatula like this helps get a neat, professional finish.
- Cover and chill in the fridge for at least 5–6 hours, or better yet overnight, until fully set.
Decorate and Serve
- Whisk the remaining double cream with the icing sugar until it holds a soft peak—just stiff enough to pipe.
- Pipe swirls of whipped cream around the edge of the cheesecake (or dollop it on however you like).
- Garnish each slice with a thin lemon slice and a sprinkle of fresh lemon zest.