No Bake Lemon Cheesecake {6 Ingredient Recipe}

A slice of Lemon Cheesecake, with the rest of the dessert to the side, and lemons to the other side.

4.78 from 9 votes

No Bake Lemon Cheesecake {6 Ingredient Recipe}

You can make this zesty, creamy Lemon Cheesecake ahead of time for an easy but impressive dessert. No baking needed, just 30 minutes to whip it up! Follow this foolproof recipe for top results, every time!

Prep Time30

Total Time30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the base:

200 g Ginger nut biscuits Crushed
80 g Unsalted butter Melted

For the cheesecake filling:

300 ml Double cream
400 g Full fat cream cheese See notes
100 g Icing sugar Sifted
3 Lemons Zest and 85ml juice

Metric - Imperial

Instructions

Combine the crushed ginger biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
Pour the double cream into a bowl, add the cream cheese, icing sugar and the zest of 2 lemons.
Now juice 3 lemons - you should have around 85ml of juice. If you have more than 85ml or 1/3 cup, discard the rest. Don't use more than 85ml or 1/3cup as it will be too runny. (You may want to zest the third lemon now as it is used to decorate the cheesecake - it is much easier to zest a whole lemon rather than one that has been juiced).
Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 4 hours (or overnight/up to 24 hours if you don't need it until the next day).
Remove from the tin then sprinkle the edges with the remaining lemon zest before serving.

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Notes

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you're in the US you can use heavy or whipping cream

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Nutrition