This tangy and delicious No-Bake Lemon Cheesecake in ready in a breeze and tastes so refreshing! It’s a perfect summertime dessert!
No-Bake desserts are truly a blessing, especially in summers when its just too hot to switch on your oven! This luscious Lemon Cheesecake is my new favourite and I’m just looking for occasions to make it now. It’s ready in a jiffy, and tastes heavenly.
Last year for New Years, Nikhil and I went to London for few days. We’ve studied there, so it’s always great to go back! I had never been in London around New Years time, so it just seemed like the perfect thing to do! All the lights and decorations took our breath away, and it was just so great to be in the city at this time! The air just feels different this time of the year. Even though we’ve lived here, this time exploring the city as tourists was just so much fun.
This No-Bake Lemon Cheesecake recipe is actually from this trip. Our lovely friends Amrit and Trishna threw us a dinner at the end of our trip, and Trishna made us this lemon cheesecake for dessert. Everything about the evening was perfect, and the cherry on the cake was this dessert. Frankly, I couldn’t stop thinking about it even after coming back to India and how great it would be to share it with all of my readers. So I asked Trishna for the recipe and being the sweetheart that she is, she shared it with me! And once I made it, I was blown away all over again. If there’s one dessert that should really be your go-to dessert, it’s this one. Its luscious, creamy, just the right amount of tangy and goes amazingly well with berries. The dessert I’ve been looking for my whole life!
- Cream Cheese, 1 tub or 180 grams
- Whipping Cream, 1 cup
- Condensed Milk, ½ tin or 200 grams
- Lemons, 2 (juice and zest)
- Digestive Biscuits, 1 packet (I use Britannia Marie)
- Butter, 3 tablespoons (melted)
- Gelatin, 1 tablespoon
- Water, ½ cup
- Transfer the digestive biscuits in a sealed bag and crush them until they're really fine. Add in the melted butter and mix it in. The mixture should resemble wet sand and should be sticky; This is for our base.
- Transfer the crushed biscuits to a springform tin and using the back of a glass or spoon, press it down to form a neat and tight base for the cheesecake. Refrigerate until needed.
- Bloom your gelatin: Gelatin does not work on being directly added to the recipe. You have to soak it in water first, also called as "blooming". So soak 1 tbsp of gelatin in half cup of water and set it aside to be used later.
- In a bowl, whisk the cream cheese and condensed milk for a couple of minutes. Do not whisk this for too long, or the cream cheese could split.
- In a separate bowl, whisk the whipping cream until stiff peaks form. Add this little by little to the cream cheese mix. Add in the lemon zest and 3 tablespoon lemon juice to this and mix.
- Take the gelatin from step 3. Heat the mix on low heat until all of the gelatin is completely dissolved. Make sure the heat is low. Once dissolved, take it off the heat and let it cool down slightly.
- Add it to the cheesecake mix slowly, while whisking constantly. Pour this mix over the biscuit base in the bottomless tin, and refrigerate for a minimum of 4 hours and preferably overnight.
- Decorate with berries and serve chilled.
MORE NO-BAKE DESSERTS HERE