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Lovely Lemon Cheesecake

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Lovely Lemon Cheesecake. Super delicious, refreshing and real easy to make No Bake Dessert. Serve chilled or semi frozen. Both ways are yummy!

Lovely Lemon Cheesecake. Super delicious, refreshing and real easy to make No Bake Dessert. Serve chilled or semi frozen. Both ways are yummy!

Lovely Lemon Cheesecake! Oh boy! What a great dessert! This recipe is so incredbly easy and doesn’t use many ingredients. This Lovely lemon cheesecake is a great dessert to make for parties, or if you’re going to a pot luck, Game Day party, Thanksgiving, Easter, gosh! You can make this for absolutely any occasion.

If you’re a fan of no bake desserts then make sure you check out a few more of our recipes here.

Claire is one of our Lovefoodies supporters and is also an excellent baker! She has a small cake business, Clairey’s Cakery based in the United Kingdom, and is really making a name for herself with all her beautiful creations. Here, we have Claire’s own cheesecake recipe, and when you check out what Claire has used in this cheesecake you will love it for sure!
Claire has kindly shared her delicious recipe and it really is easy to make, so without further ado, let’s see how Claire makes her lovely lemon cheesecake

Prep Time: 10 minutes

Cook Time: 10 hours chill time is advisable

Yield: 8 pieces, depends what size you cut them!

You will need: 7” loose bottomed cake tin

Ingredients

Base Ingredients:

190 g or 1 1/3 cups of digestive biscuits or crushed Grahams Crackers.
100 g or 1/2 cup sugar
100 g or1/2 cup butter

Cheesecake ingredients:

Zest of 2 lemons
Juice of 1-2 lemons
200 g or 1 cup caster sugar or regular
200 g or 1 x 8 oz packet full fat Philadephia / Cream cheese
300 g or 1 1/4 cup double cream / Heavy cream
Lemon curd to drizzle

Instructions:

1. Add melted butter to the crushed biscuits and sugar, mix well so that all of the butter has coated the biscuit. Flatten into the 7” lined tin, and leave in the fridge for 30 minutes or more before adding topping.

2. For the filling, whip cream, add cream cheese, zest and sugar and slowly add the lemon juice (I usually add 3/4 of the sugar quantity and the juice of 1 lemon first) whilst mixing slowly, taste and add more juice/sugar according to your individual tastes.

3. Transfer filling to the cake tin, spread evenly then drizzle lemon curd on the top in any way you like, refrigerate for at least 10 hours….then enjoy

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Lovely Lemon Cheesecake. Super delicious, refreshing and real easy to make No Bake Dessert. Serve chilled or semi frozen. Both ways are yummy!

Here’s a few more of our delicious No Bake Cheesecakes for you to enjoy!

Caramel Mountain Top CheesecakeCaramel Mountain Top Cheesecake. No Bake and very easy to make. Come and see what's inside this stunning dessert!

 

Blueberry and White Chocolate CheesecakeBlueberry and White Chocolate Cheesecake. An easy No Bake dessert with bursts of blueberries and a hint of white chocolate in every bite. Delicious!

 

Peanut Butter and Banana CheesecakeNo Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base! | Lovefoodies.com

 

Mandarin and Pineapple CheesecakeHere's a simple yet delicious cheesecake bursting with juicy mandarins on the top and chunks of pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake!

 

Strawberry CheesecakeNo Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

 

5 from 1 vote
Lovely Lemon Cheesecake. Super delicious, refreshing and real easy to make No Bake Dessert. Serve chilled or semi frozen. Both ways are yummy!
Print
Lovely Lemon Cheesecake
Prep Time
10 mins
Total Time
10 mins
 
Servings: 8
Ingredients
Base Ingredients:
  • 190 g or 1 1/3 cups of digestive biscuits or crushed Grahams Crackers.
  • 100 g or 1/2 cup sugar
  • 100 g or1/2 cup butter
Cheesecake ingredients:
  • Zest of 2 lemons
  • Juice of 1-2 lemons
  • 200 g or 1 cup caster sugar or regular
  • 200 g or 1 x 8 oz packet full fat Philadephia / Cream cheese
  • 300 g or 1 1/4 cup double cream / Heavy cream
  • Lemon curd to drizzle
Instructions
  1. Add melted butter to the crushed biscuits and sugar, mix well so that all of the butter has coated the biscuit. Flatten into the 7” lined tin, and leave in the fridge for 30 minutes or more before adding topping.
  2. For the filling, whip cream, add cream cheese, zest and sugar and slowly add the lemon juice (I usually add 3/4 of the sugar quantity and the juice of 1 lemon first) whilst mixing slowly, taste and add more juice/sugar according to your individual tastes.
  3. Transfer filling to the cake tin, spread evenly then drizzle lemon curd on the top in any way you like, refrigerate for at least 10 hours….then enjoy
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  3. I made this and it’s delicious but I think I did something wrong. Mine di d not get firm like a cheesecake normally is. Any idea what happened?

    Reply

    • Hi Peter,
      Please take a look at step 2 of the instructions, there it will tell you when you need to add the zest and lemon juice. I wrote a typing error saying it was the topping when it should read ‘filling’ which I’ve corrected now!
      Thank you!

      Reply

    • Thanks I love cheese cake and have a great recipe like this but never thought of adding lemon – I love lemon with my vodka and tonics … why not with my cheese cake and coffee right? Thanks for the fix I’ll try this with my recipe … sounds yummy can’t wait….

      Reply
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