Beautifully simple and seductively sweet, this fresh and fabulous no bake lemon cheesecake is an irresistible treat!
You don’t need an oven or a whole lot of time. Just a sweet tooth, a few key kitchen items, a handful of baking ingredients and a love of lemons!
Products you need for this recipe
Before we talk ingredients, here are a few kitchen items you’ll need to make this baked cheesecake with lemon:
- 23cm (9 inch) springform pan – an absolutely essential piece of kit for any cheesecake maker. As you can unclip the sides of the springform pan, it makes it so much easier to set your cheesecake and remove the sides afterwards
- Kitchen scales – do yourself a favor and get your measurements right with a proper set of scales
- Food processor – you can use a rolling pin to bash up your biscuits and create a biscuit base, but a food processor does the job quicker and better
- Stand mixer – when it comes to mixing your filling, a stand mixer is the way to go
No bake lemon cheesecake recipe
This luscious, refreshing dessert is pure summertime decadence! Although, if you’re anything like me, you’ll want to make it all year round.
It’s so simple! There's no need to cook the cheesecake or worry about dealing with a cheesecake in the oven (who wants to do that during those warmer summer months?). Instead, it’s all about having the patience to allow the cheesecake to set in the fridge.
Like any cheesecake, this one is made up of three luscious layers:
The biscuit base
Crumbly, buttery and utterly scrumptious, the bottom layer of your cheesecake is very important. As well as holding everything together shape-wise, it also holds things together in terms of taste.
I’ve gone for shortbread biscuits. The rich sweetness and notes of vanilla work fantastically well with the lemon flavors in the other layers. You could also go for a graham cracker crust (just swap 3 cups graham cracker crumbs for 3 cups shortbread biscuits). If you don't like shortbread, then digestive biscuits are another great biscuit base
Salted butter is added, for that all-important solidity. Plus, my secret ingredient… fresh thyme!
You might be thinking “herbs in a biscuit base?!” Trust me on this one. It really makes this cheesecake recipe extra special. Thyme has a woody, lemony scent that works with all the flavors in this recipe.
The whipped cream filling
Smooth and creamy, this lemon cheesecake filling is made up of four simple ingredients that combine in heavenly style.
First, full-fat cream cheese. Always go for full-fat, otherwise your cheesecake will end up grainy and won’t set properly. Another important point – make sure when you beat the cream cheese that it’s at room temperature.
Icing sugar brings the all important sweetness to your cheesecake filling. Don’t be tempted to use granulated sugar, unless you want a gritty, unappetizing filing.
Double cream adds to the velvet texture and creamy taste. Some people prefer sour cream, but for me it’s double cream all the way. Substitute sour cream at a 1:1 ratio for double cream if it floats your boat.
Finally, fresh lemon juice and zest! That wonderful aroma and taste of freshly squeezed and zested lemons is the star of this cheesecake recipe.
The topping
The whipped cream topping is the last layer of luscious goodness that totally seals the deal. A blend of double cream, icing sugar and vanilla paste, it takes the decadence to a whole new level.
Pipe it all over your homemade lemon cheesecake, then add a scattering of thyme leaves and a generous grating of lemon zest to bring a final delicious flourish!
As this is a lemon cheesecake we’re talking about, you’re definitely looking for a certain amount of sour.
However, it shouldn’t be too sour. If this is the case, the problem most likely comes from the filling. It contains cream cheese, which has a slight sour taste. If you’ve followed the recipe, this sour taste will have been balanced by the icing sugar.
So, if there is a sour taste, it’s most likely a result of a lack of icing sugar. Don’t forget to always use kitchen scales when weighing out ingredients and always follow the recipe.
Technically you can use bottled lemon juice. My advice, though, is to go for fresh lemons every time. You can’t beat the amazing flavor that fresh lemons bring to this cheesecake recipe.
Yes you can! Want to make this cheesecake extra lovely? Add a layer of lemon curd on top.
You can also add a tablespoon of lemon curd into the whipped cream mixture and pipe it on top.
If you use gluten free shortbread biscuits it is!
Yes… this lemon cheesecake can be made 1-2 days in advance. You can either leave it in the fridge after making the base layer or after making the base and the filling, leaving just the decorating stage.
You can’t go wrong with a coffee or tea! Personally, I recommend an earl grey tea – the subtle citrus notes would be a perfect match for the lemon cheesecake.
If you want something boozy, why not try a gin and ginger beer cocktail?
In terms of wine pairings, go for a dry cava or prosecco, as the bubbles will make a great contrast with the creamy texture of the cheesecake and bring out the citrus flavors. You could also go for a late harvest riesling or an ice wine, both of which pair wonderfully well with fruity desserts.
Cover and refrigerate your cheesecake for up to 5 days. Invest in a cake storage container – they’re great and also double as a carrier, perfect for picnics or taking your cheesecake to a party.
You can also freeze this cheesecake if you can’t manage to polish it off in 5 days (imagine!). After it has set, wrap the whole cheesecake in a layer of plastic wrap, followed by a layer of aluminum foil. Then place in a freezer safe container and place it in the fridge.
It will freeze for up to 3 months. Thaw the cheesecake in the refrigerator overnight.
Pipe the whipped cream mixture on top and get creative! Use the pictures for inspiration. If you don’t want to add any more thyme, you could also scatter some mint leaves on top.
As I mentioned earlier, another great way to decorate your cheesecake is to use lemon curd. You could also use candied lemon slices, which taste great and add a beautiful touch to your lemon cheesecake decoration.
Yes, this No-Bake Lemon cheesecake is made without gelatin so is fully suitable for vegetarians.
Variations on this recipe
Here are a few ways you could put a twist on this lemon cheesecake recipe:
- If you prefer a graham cracker crust, substitute the shortbread biscuits for graham crackers. A graham cracker crust is pretty standard for US no bake cheesecakes, but I much prefer shortbread biscuits for this recipe
- If you’re not a fan of thyme, leave it out altogether or replace it with mint
- You can use sour cream instead of double cream, or use half and half
- Add a teaspoon of lemon extract to the cheesecake filling for an extra lemony flavor. You could also use a suitable lemon extract substitute
Tips for a perfect lemon cheesecake
Follow these pointers and make this recipe as good as it can be:
- Be sure to chill the biscuit base for at least 10 minutes before adding the filling on top. You want to make sure it’s sturdy enough to hold the other layers
- When making a no bake cheesecake, always make sure the cream cheese is at room temperature to avoid lumps in the mixture. Take it out of the refrigerator 30 minutes before mixing with the rest of the filling ingredients
- After you’ve added the filling on top of the base, drop the tin onto the counter top to release any bubbles that may have been trapped. About 5–10 times, 5 inches away from the countertop should do the trick.
- Don’t be tempted to skimp on the chill time! Once you’ve added the filling to the base, your cheesecake needs at least 6 hours in the refrigerator in order to set properly. In fact, the longer the better – leaving it to chill overnight would be perfect!
More luscious lemon recipes
Are you a lemon lover like me? Then you won’t want to miss these recipes:
- Limoncello – a homemade lemon liqueur to die for
- Drizzled lemon curd cupcakes – these little cupcakes are pure joy
- Lemon curd – make your own lemon curd and use it to decorate this cheesecake!
- Lemon chess pie – this is one delicious cake!
- Preserved lemons – an amazing way to flavor a dish, if you’ve never made preserved lemons you’re in for a treat
- Lemon chutney – a delicious chutney that is so easy to make and is the perfect addition to a cheeseboard
- Baked Limoncello Cheesecake - if you want a baked lemon cheesecake recipe then this is the one for you
More delicious no bake cheesecake recipes
Once you’ve mastered this recipe, why not try one of these?
- No bake Oreo cheesecake – wonderfully decadent
- No bake mocha cheesecake – coffee and chocolate combine for an incredible cheesecake
- No bake espresso cheesecake – another coffee flavored sensation, this is creamy, rich and incredible satisfying
- No bake pomegranate cheesecake – this fruity no bake cheesecake is a real treat
- Strawberry cheesecake – a light refreshing cheesecake perfect for a tea party, who doesn't love strawberries?
- Strawberry and White Chocolate Cheesecake – the perfect dessert for summer, another irresistible fruity cheesecake
- No bake cherry cheesecake – a big flavored, rich and fruity favorite
- No bake lime cheesecake – another zesty cheesecake
Ingredients
Biscuit Base
- 3 cups shortbread biscuits crushed
- 1 tbsp fresh thyme
- ½ cup salted butter melted
Cheesecake Filling
- 3½ cups cream cheese at room temperature
- 1 cup icing sugar
- 4 small lemons juiced and zested
- 1¾ cups heavy (double) cream
Decoration
- ½ cup heavy (double) cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- 1 lemon zest only
- 1 tbsp thyme leaves
Instructions
For the Biscuit Base:
- Place the shortbread biscuits and the thyme in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to cool.
Lemon Cheesecake Filling:
- In a stand mixer with the whisk attachment, mix the cream cheese for a minute or two to loosen it up.
- On a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Add the lemon juice and zest to the cream cheese and mix until fully combined.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold together the cream cheese mixture and the heavy (double) cream until combined.
- Remove the biscuit base from the fridge and pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
To decorate:
- Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with lemon zest and thyme. Have fun!
- Serve and enjoy!
Notes
- Feel free to leave the thyme out if you don’t have any or don’t enjoy it, I just find it complements lemon so well.
- Fresh thyme is so much better than dried but if you want to substitute then by all means do so. Just don’t decorate the cheesecake with it afterwards though!
Nutrition
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