- Home
- Recipes
- Baking and desserts
- No-bake lemon cheesecake
No-bake lemon cheesecake
- Anna Glover
Save recipe
Serves 8
Easy
Prep: 30 mins
, plus overnight chilling
A star rating of 5 out of 5.2 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
Feed a crowd with our classic no-bake creamy lemon curd cheesecake filling on a crumbly digestive biscuit base with browned butter
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Amalfi lemon syllabub
A star rating of 0 out of 5.0 ratings
Caramelised lemon tart
A star rating of 0 out of 5.0 ratings
Boozy coconut and lime pie
A star rating of 0 out of 5.0 ratings
Try our recipe for no-bake lemon cheesecake, then try our lemon fool, lime cheesecake, vegan vanilla cheesecake and mini cheesecakes. Now try more cheesecake recipes, including Easter cheesecake.
No-bake lemon cheesecake recipe
Ingredients
Nutrition
-
100g salted butter
-
250g digestive biscuits
-
560g full-fat soft cheese
-
300ml double cream
-
2 tbsp icing sugar
-
100g lemon curd
-
2 lemons
both finely zested, 1 juiced, plus extra zest to finish
Nutrition: per serving
- kcal652
- fat54.6g
- saturates32.7g
- carbs33g
- sugars17.9g
- fibre1.4g
- protein6.5g
- salt1.2g
Ad
Method
-
step 1
Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
-
step 2
Put the biscuits in a food processor and whizz to a crumb texture. Tip into the melted butter and stir to combine. Tip the biscuit mixture into a 23cm springform tin and pack down using the back of a spoon to smooth it. Chill in the fridge.
-
step 3
Put the cheese in a bowl and beat very briefly with electric beaters just to loosen. Add the cream, a quarter at a time, allowing the mixture to thicken as you beat – by the end it should be thick enough that you have to shake a spoon to release it. Beat in the icing sugar, lemon curd, lemon zest and juice, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight. Grate over extra lemon zest before serving, if you like.
Now try more lemon desserts.
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue