Description
A delightful dessert with a perfect balance of sweetness and tartness, made without baking.
Ingredients
Scale
- 300 g shortbread biscuits
- 100 g unsalted butter, melted
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml lemon juice (about 3 lemons)
- 150 ml double cream (for decoration)
- 2 tablespoons icing sugar (for decoration)
- Lemon slices (for decoration)
- Lemon zest (for decoration)
Instructions
- Blitz shortbread biscuits in a food processor until they become fine crumbs.
- Melt the unsalted butter and pour it over the biscuit crumbs. Blitz again until everything is combined.
- Press this mixture firmly into the bottom of an 8-inch springform tin to form the base.
- In a bowl, whisk together the cream cheese and icing sugar until smooth.
- Add the double cream and whisk until thick. Then, add the lemon juice and whisk until very thick.
- Spread this creamy mixture over the biscuit base.
- Refrigerate the cheesecake for at least 5-6 hours, or overnight to let it set properly.
- Whip the double cream and icing sugar together until it can hold its shape, then pipe onto the cheesecake for decoration.
- Add lemon slices and zest on top for a fresh look.
- Slice and enjoy your delicious no-bake lemon cheesecake!
Notes
Ensure cream cheese is at room temperature for easier mixing. Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, dessert, lemon, sweet, refreshing