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Easy Lemon Cheesecake (No Bake)

A delightful no-bake cheesecake combining rich cream cheese with refreshing lemon, perfect for gatherings or a comforting treat.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 100 g digestive biscuits Provides a crispy, buttery base.
  • 40 g butter Melted to bind the biscuit crumb.
For the cheesecake filling
  • 250 g cream cheese Preferably Philadelphia for creaminess.
  • 280 ml double cream Gives a luxurious texture.
  • 100 g caster sugar Sweetens the cheesecake.
  • 2.5 pieces lemons (zest) Provides aromatic citrus notes.
  • 5 tsp lemon juice Adds necessary tartness.
For decoration
  • 75 ml double cream For piping decorative swirls.
  • 4 slices lemon (halved) For garnish.

Method
 

Preparation
  1. Line the base of an 18 cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
  2. Melt 40 g of butter, and crush 100 g of digestive biscuits. Mix the biscuit crumbs with melted butter and press into the base of the tin. Chill in the fridge.
  3. Zest 2½ lemons and squeeze to get at least 5 tsp of juice.
Making the Filling
  1. Whip 280 ml of double cream until soft peaks form.
  2. Add 250 g of cream cheese, 100 g of caster sugar, lemon zest, and lemon juice to whipped cream. Whisk until smooth and thick.
Assembling the Cheesecake
  1. Retrieve the biscuit base from the fridge and add the lemon cream mixture, smoothing the top.
  2. Chill the cheesecake in the fridge for at least 2 hours to allow it to set.
Decorating and Serving
  1. Remove the cheesecake from the tin. Whip the remaining 75 ml of double cream until stiff peaks form, then pipe swirls around the edge of the cheesecake and top with lemon slices.
  2. Slice and serve chilled.

Notes

For extra flavor, add vanilla extract to the cream cheese mixture. Adjust sugar according to taste, and use room temperature cream cheese for smooth consistency. Freeze for up to 3 months if saving slices.