Description
A creamy and refreshing no-bake lemon cheesecake with a buttery biscuit crust and a smooth, tangy citrus filling.
Ingredients
- 200 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 200 ml heavy cream
- 150 g granulated sugar
- 120 ml fresh lemon juice
- 1 tablespoon lemon zest
- 10 g gelatin powder
- 60 ml water
- Lemon slices (optional)
- Whipped cream (optional)
Instructions
- Crush biscuits into fine crumbs and mix with melted butter.
- Press mixture into a springform pan to form the crust and chill for 20 minutes.
- Bloom gelatin in water for 5 minutes, then heat gently until dissolved.
- Beat cream cheese and sugar until smooth.
- Add lemon juice and zest, mixing well.
- Whip heavy cream to soft peaks and fold into the mixture.
- Slowly mix in dissolved gelatin until smooth.
- Pour filling over chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Garnish and serve chilled.
Notes
- Use fresh lemon juice for best flavor.
- Ensure cream cheese is softened to avoid lumps.
- Do not boil gelatin when dissolving.
- Chill overnight for best texture.
- Store covered in refrigerator to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
