July... Do you feel the sweet smell of vacation slowly approaching? I do! Especially with the scorching heat we had at the end of last week... The opportunity to rack our brains by finding recipes that don't involve turning on the oven! This is also what came out of the little survey I did on Instagram a little while ago: you asked me for no-bake recipes for this summer. As promised, with this recipe for No-bake lemon cheesecakes.
I chose to present it in individual form in a small jar, because firstly I love seeing through the different layers of the cheesecake, it's so delicious: it just makes you want to dip your spoon in it straight away! And secondly it allows you to avoid adding any gelatin or agar agar: it stays nice and creamy, it doesn't need to be too compact.
What are these no-bake lemon cheesecakes ? A biscuit base (mixed dry biscuits), a creamy mixture of cream cheese and whipped cream, and a creamy homemade lemon curd. In general, I am increasingly trying to reduce the amount of sugar in my recipes, and to avoid refined white sugar as much as I can. This recipe is no exception :)
Once these little cheesecakes are made, I advise you to place them in the refrigerator for at least 3 hours to reinforce the aromas and densify the cream cheese part. And for information, they will be even better the next day!
Find my recipe below :)
- 2 organic lemons large
- 2 eggs
- 50 g unsalted butter
- 90 g Brown sugar
- +
- 250 ml heavy whipping cream 30%
- 300 g nature philadelphia cream cheese
- 3 cs brown sugar
- +
- 125 g dry biscuits
- 75 g soft butter, melted
- Prepare the lemon curd (can be done in advance): grate the zest of one of the two lemons. Squeeze the two lemons to obtain 120ml of juice. Pour the juice into a container compatible with a bain-marie, with the zest, the eggs previously relaxed with a fork, the sugar and the butter in pieces. Heat in a bain-marie for about 15-20 minutes, stirring constantly: the mixture should thicken and coat the spoon. Leave to cool off the heat (refrigerate while waiting).
- For the cheesecake part: beat the liquid whipped cream with the sugar. Once the whipped cream is ready: set aside about 50g of whipped cream for the final decoration. Apart from relaxing the cream cheese with a fork. Add the cream cheese to the whipped cream and whisk at medium speed to obtain a homogeneous mixture. Put in the fridge while waiting for the rest.
- Mix the dry cookies and add the melted butter, mix well.
- Dressing: in the bottom of the glasses or jars (mine are about 20cl, I have put the link of similar jars at the bottom of the article), distribute the mixed cookies, tamp lightly. Using a tablespoon, spread the cheesecake over the cookies then the lemon curd as in my photos. Finish with a spoonful of whipped cream and cookie crumbs for decoration (optional). Place in the refrigerator at least 3 hours before serving.
I would gladly dip my spoon in the pot.
I am very fond of all lemon desserts, this little verrine is no exception!
Super beautiful and very enticing!
Hello, what tempting photos and recipe! I reproduced it this afternoon, but I had a problem: when I introduced the eggs into the bain-marie, they cooked and suddenly the white made skins, which seems logical so do we have to incorporate them or is the yolk enough? Because when tasting I admit that it disgusts me a little thank you for your feedback
As beautiful as it looks appetizing! Thank you for this recipe, I'll try it without delay :)
In all sincerity I am very disappointed with this recipe.
The photos are very tempting, but it seems obvious that the recipe offered is not the one used for the photos.
Like another person above in the comments, the egg white cooks in a bain-marie. However, I stirred it all the way through. I have already made lemon curd and I have never put egg in it, I found it strange but I wanted to trust the recipe.
Then adding brown sugar browns the lemon curd So obviously it would never be as yellow as these pictures with brown sugar.
Then all the quantities are quite strange I had to review everything.
Biscuits really too little, it barely covered the bottom of the 6 jars of 0,5cm (yet the same 200ml jars as this recipe).
Butter for cookies, either too much butter or not enough cookie. The biscuit butter mixture with these portions is borderline liquid.
Let's move on to whipped cream, I will say multiply the quantities by 1,5
Lemon curd ditto x1, 5
I suggest proposing to put the whipped cream for decoration in a piping bag, which was most certainly done for this beautiful result in the photo but which is not specified, yet it makes all the difference.
They are now cool, I will taste them tomorrow for the Easter meal with the family.
I am very skeptical (I licked the spoonful of whipped cream + Philadelphia and I find it very bland and dirty even though I didn't put salt anywhere.
Conclusion: I will not do it again
What a feeling in this comment! Have you thought about who gives you this recipe for free?
To answer you, yes it is indeed MY photo and MY recipe. It's very indelicate of you to assume anything else, especially on my blog.
In addition, I inform you that the lemon curd is made with eggs. I invite you to type "lemon curd recipe" in Google and consult the ingredients of the recipes that appear.
If you don't like the taste of Philadelphia (lightly salted cream cheese), why did you choose to make this recipe?
I had many positive comments on social networks from people who loved this recipe, they even sent me the photos of their beautiful creations, they were delighted.
I made the recipe yesterday and it was absolutely delicious!!
Thank you very much for sharing it.
Thank you very much Alice for your feedback! See you soon :)
Hello
This recipe is very tempting! However, I wonder about the role of the butter mixed with the biscuits? Would it be to limit the soaking of the biscuits by the cream? In a classic cheesecake, the butter serves as a binder to make a compact base, but here? Do you think we can remove the butter or use less of it?
thank you for your reply
cordially
Laurence
Hello Laurence, I put butter first because I love the taste of butter :) That's the first reason, I find that it's ultra delicious with the taste of the biscuit. Indeed, it also allows to limit the humidity of the cream. You can completely reduce it if you prefer, but the taste will be a little different because of this. See you soon :)
Hello, can you give me the link to find the little pots please, I have the impression that the link does not work/anymore. For info, I followed your recipe and it was perfect, thank you :)
Hello Virginie, thanks for your feedback! I don't have the exact link anymore but they each have about 270ml capacity. See you soon :)
Used a different spread than Philadelphia, although it's true that a little taste of salt goes very well with the lemon. But it was still absolutely perfect, great lemon curd, top notch.
An advantage: as the egg is cooked, it keeps much longer (with the taste not changing at all) than the lemon mousse with raw egg that I also made but which you really have to eat very quickly as you rightly pointed out (the taste really changes from the day after tomorrow, that's normal).
Great, thank you very much Jérôme! See you soon for other recipes :)