No-Bake Lemon Cheesecake

A tangy and creamy dessert: the No-Bake Lemon Cheesecake ! A speculoos biscuit base, a creamy lemon and cream cheese filling topped with a dose of homemade lemon curd... Ideal for sunny days because you don't need to turn on the oven to make it!

What you will like with this recipe

• flavors : the freshness of a lemon dessert combined with the deliciousness of speculoos biscuits!
• texture : very smooth in the mouth, and light at the same time. The lemon curd adds a dose of creaminess, and the biscuits give them a crispy texture!
• difficulty level : this lemon cheesecake is quite simple to make, no oven required (so it's perfect in summer). Get yourself some of a 20cm hinged mold and if you can of a rhodoid film to simplify unmoulding.

The choice of ingredients

• lemon : this is the real hero of this recipe! Choose yellow lemons if possible organic (untreated) because we need to remove the zest in addition to the juice.
• mascarpone/philadelphia : this is the mix I always make for my no-bake cheesecakes! Note, if you don't like Philadelphia cream cheese, you can replace it with mascarpone.
• gelatin : it is essential for the consistency of this lemon cheesecake, which cannot be put in the oven. I use classic Vahiné gelatin, which can be found in supermarkets.

How to make homemade lemon cheesecake?

1. We mix the speculoos biscuits
2. We mix the crumbs and the butter molten
3. We pack this base in the bottom of the mold
4. We whip cream cheese, mascarpone, sugar, lemon juice and zest
5. We melt the gelatin softened in a little juice then added to the mixture
6. We whip whipped cream then we incorporate it 
7. We pour the filling in the pan, smooth and refrigerate
8. We prepare the lemon curd maison
9. Pour the cooled lemon curd on the cheesecake lemon 
10. We add the decor of our choice (whipped cream, zest, lemon pieces) then enjoy!

NB: the quantities of ingredients and the complete recipe are given at the bottom of this page.

My tips for making a successful lemon cheesecake

• to make your lemon curd a success : do not stop whisking when you put the pan back on the heat because the mixture thickens quickly! I also advise you to watch my step-by-step visuals to make it on the lemon curd recipe page.
• to unmold easily the no-bake lemon cheesecake, I place a rhodoïd film before pressing the speculoos biscuits into the mold.
• to have an ideal consistency, this lemon cheesecake must be refrigerated overnight (6 hours minimum). It will hold well when cut and will be creamy at the same time.

How to store your lemon cheesecake?

I recommend serving this cheesecake straight from the refrigerator, when it's perfectly chilled. You can keep it in the refrigerator until ready to serve. It will keep well protected, under a bell jar or in an airtight container. up to 4-5 days in the refrigerator.

You can also freeze, well protected from humidity, either whole or cut into pieces.

Other recipes to try

If you like cheesecakes, I recommend you take a look at these other recipes on the blog:

• Basque cheesecake
• No-Bake Raspberry Cheesecake
• No-Bake Chocolate Cheesecake
• No-Bake Oreo Cheesecake
• No-Bake Speculoos Cheesecake

If you make this lemon cheesecake, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!

No-Bake Lemon Cheesecake

4.93 on 13 votes

A light and tangy cheesecake with a lemon and cream cheese filling, topped with homemade lemon curd...

Amount : 8 people

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Prepare in advance 1 time h

Cook time 5 minutes min

Total 1 time h 5 minutes min

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Home

• food processor
• KitchenAid artisan pastry robot 4,3L
• 20cm round springform pan
• Rhodoid ribbon 10cm

Ingredients 

Biscuit base

• 230 g speculoos cookies
• 80 g soft butter, melted

Cheesecake filling

• 2 gelatin sheets Vahine
• 150 g Philadelphia cream cheese
• 300 g mascarpone
• 130 g granulated sugar
• 300 g heavy whipping cream 30% very cold
• 80 g freshly squeezed lemon juice
• Zest of 3 lemons

lemon curd

• 100 g squeezed lemon juice or 2 to 3 lemons
• 3 medium size eggs at room temperature
• 110 g granulated sugar dosage to suit your taste
• 1 cs cornstarch
• 30 g unsalted butter

Décor

• Whipped cream, lemon wedges, zest...

Prepare in advance 

Biscuit base

• In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
• Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.

Cheesecake filling

• Soften the gelatin in cold water.
• In a very small saucepan, heat 2 tablespoons of lemon juice and melt the well-drained gelatin in it off the heat.
• In a bowl or in a food processor, whisk the Philadelphia, mascarpone, sugar, lemon zest and remaining lemon juice until stiff.
• Pour in the lukewarm juice/gelatin mixture and whisk again to obtain a smooth mixture.
• Separately, whip the liquid cream until stiff.
• Fold the whipped cream into the cream cheese mixture using a spatula and whisk until smooth. This filling should already be firm.
• Place this filling in the mold, on top of the layer of pressed biscuits. Smooth the top with a small spatula. Refrigerate overnight.

lemon curd

• Pour the lemon juice into a saucepan and heat over low heat.
• Separately, whisk the eggs and sugar until the mixture lightens in color.
• In a small bowl, pour the cornstarch and mix with a little hot lemon juice (this prevents lumps).
• Pour the dissolved cornstarch onto the egg mixture while whisking, also adding the remaining hot lemon juice.
• Return everything to the saucepan and heat over low heat, whisking constantly for about 4 minutes. The mixture should thicken visibly. Keep whisking to prevent sticking.
• Once you have a smooth texture, turn off the heat and add the butter in pieces. Whisk one last time to smooth it out.
• Pour into a clean, dry jar and let cool before refrigerating.

Assembly

• Once the cheesecake is ready, spread the lemon curd on top using a spatula or tablespoon.
• Add the decoration of your choice: whipped cream domes, zest, lemon pieces, etc.

Notes

I recommend serving this cheesecake straight from the refrigerator when it's chilled. You can keep it refrigerated until ready to serve.

Well protected, under a bell or in an airtight container, it can be kept up to 4-5 days in the refrigerator.

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Keywords: cheesecake

Recipe : Dessert