Lovely Lemon Cheesecake is a creamy, sweet and zesty lemon cream cheese filling on a crispy cookie base. A refreshing, and really easy to make No-Bake Dessert. Oh boy! What a great dessert! This recipe is so incredbly easy and doesn't use many ingredients. This 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
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Prep Time
10 minutes
Cook Time
10 hours chill time is advisable
Yield
8 pieces
You will need
7” loose-bottomed cake tin
Check out our handy Oven Temperature Conversion Guide!
Ingredients
Base Ingredients
190 g or 1 ⅓ cups of digestive biscuits or crushed Grahams Crackers.
100 g or ½ cup sugar
100 g or½ 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 ¼ 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 the topping.
2. For the filling, whip cream, add cream cheese, zest, and sugar and slowly add the lemon juice (I usually add ¾ 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!
Recipe Card
Lovely Lemon Cheesecake
Lovely Lemon Cheesecake is a creamy, sweet and zesty lemon cream cheese filling on a crispy cookie base. A refreshing, and really easy to make No-Bake Dessert
Ingredients
Base Ingredients:
- 1 ⅓ cups or 190 g of digestive biscuits or crushed Grahams Crackers.
- ½ cup or 100 g sugar
- ½ cup or 100 g butter
Cheesecake ingredients:
- Zest of 2 lemons
- Juice of 1-2 lemons
- 1 cup or 200 g caster sugar or regular
- 8 oz or 200 g packet full-fat Philadephia / Cream cheese
- 1 ¼ cup or 300 g double cream / Heavy cream
- Lemon curd to drizzle
Instructions
- 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.
- For the filling, whip cream, add cream cheese, zest and sugar and slowly add the lemon juice (I usually add ¾ 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.
- 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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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 713Total Fat: 44gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 142mgSodium: 321mgCarbohydrates: 79gFiber: 2gSugar: 67gProtein: 6g
Nutrition information isn’t always accurate
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Eileen Williamson
says:Can I use the cream cheese that is spreadable for these cheesecakes please.
Lovefoodies
says:Hi Eileen, the cream cheese used in this recipe is the spreadable type, for example, the Philadelphia cream cheese. Hope that helps!
Laura
says:Was looking for a really tangy cheesecake recipe and this one was perfect. Everyone they tasted it thought it was delicious and I’ve made it a few times now. Would really recommend to anyone. The ingredients are easy to buy and most of them were in my fridge before making the cheesecake which was a bonus.
Debbie
says:I made this for Christmas Day and what a delicious treat it was,will be making this again it’s so yummy thanks for posting the recipes,
Caroline irwin
says:What sets the cheesecake no gelatin or eggs
Lovefoodies
says:Hi Caroline, the cream cheese will set the cake once it is refrigerated. It firms up nicely!
Joy
says: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?
Ali
says:do you just get shop bought lemon curd? or did u show us how to make it?
Lovefoodies
says:Hi Ali, you can use shop or homemade. The recipe to make it is very easy, (and delicious too!). Please take a look here for our recipe. https://lovefoodies.com/homemade-lemon-curd.html
Vicki Green
says:It looks divine!
lovefoodies
says:Thank you Vicki! Please enjoy!
Peter Anger
says:please explain how to use the lemon is it the cheese cake or just a topping??????
lovefoodies
says: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!
Peter Anger
says:where’s the lemon?
Peter Anger
says: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….
lovefoodies
says:Thanks Peter. The lemon addition is very refreshing so I’m sure you’ll enjoy it!
Happy cooking!