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!
Here’s a few more of our delicious No Bake Cheesecakes for you to enjoy!
Caramel Mountain Top Cheesecake
Blueberry and White Chocolate Cheesecake
Peanut Butter and Banana Cheesecake
Mandarin and Pineapple Cheesecake
- 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
- 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
- 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 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.
- 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
Laura
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
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
What sets the cheesecake no gelatin or eggs
Lovefoodies
Hi Caroline, the cream cheese will set the cake once it is refrigerated. It firms up nicely!
Joy
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
do you just get shop bought lemon curd? or did u show us how to make it?
Lovefoodies
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
It looks divine!
lovefoodies
Thank you Vicki! Please enjoy!
Peter Anger
please explain how to use the lemon is it the cheese cake or just a topping??????
lovefoodies
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
where’s the lemon?
Peter Anger
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
Thanks Peter. The lemon addition is very refreshing so I’m sure you’ll enjoy it!
Happy cooking!