No-Bake Lemon Cheesecake
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A smooth and creamy no-bake lemon cheesecake with a crumbly digestive biscuit base, set in the refrigerator and served with optional plum sauce.
00:04:00 total
Serves 8
easy
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Ingredients
- digestive biscuits - 150 g (crushed)
- butter - 50 g (melted, add in 2-3 batches)
- gelatin powder - 1 tablespoon (dissolved in hot water)
- hot water - 3 tablespoons (not boiling, to dissolve gelatin)
- cream cheese - 500 g (softened, room temperature)
- condensed milk - 400 g (1 can) (add slowly while beating cream cheese)
- vanilla extract - watch the video to see (for flavor)
- lemon zest - zest of 1 lemon (zest of one lemon)
- fresh lemon juice - 1/4 cup (for lemon flavor)
Instructions
- Prepare Biscuit Base: Crush the digestive biscuits finely. Mix the crushed biscuits with melted butter in 2-3 batches until the mixture resembles wet sand and clumps when pressed.
- Form Biscuit Layer: Grease the sides and line the bottom of a springform pan with parchment paper. Press the biscuit mixture evenly into the base. Cover with cling film and refrigerate for at least 1 hour.
- Prepare Gelatin: Dissolve gelatin powder in 3 tablespoons of hot (not boiling) water. Set aside to cool completely.
- Make Filling: Beat softened cream cheese until smooth. Slowly add condensed milk while beating. Add vanilla extract, lemon zest, fresh lemon juice, and the cooled gelatin. Mix until fully combined.
- Assemble Cheesecake: Pour the cream cheese mixture over the biscuit base in the springform pan. Tap gently to level the surface. Cover with cling film.
- Set Cheesecake: Refrigerate for 3 to 4 hours until fully set.
- Serve: Run a knife around the edges before removing the springform pan. Optionally serve with plum sauce or other toppings.
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