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

Strawberry Cheesecake

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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