No-Bake Lemon Cheesecake
Prep time
Total time
This tangy and delicious No-Bake Lemon Cheesecake in ready in a breeze and tastes so refreshing! It's a perfect summertime dessert!
Author: Radhika
Makes: One 9" cheesecake
Ingredients
- Cream Cheese, 1 tub or 180 grams
- Whipping Cream, 1 cup
- Condensed Milk, ½ tin or 200 grams
- Lemons, 2 (juice and zest)
- Digestive Biscuits, 1 packet (I use Britannia Marie)
- Butter, 3 tablespoons (melted)
- Gelatin, 1 tablespoon
- Water, ½ cup
Method
- Transfer the digestive biscuits in a sealed bag and crush them until they're really fine. Add in the melted butter and mix it in. The mixture should resemble wet sand and should be sticky; This is for our base.
- Transfer the crushed biscuits to a springform tin and using the back of a glass or spoon, press it down to form a neat and tight base for the cheesecake. Refrigerate until needed.
- Bloom your gelatin: Gelatin does not work on being directly added to the recipe. You have to soak it in water first, also called as "blooming". So soak 1 tbsp of gelatin in half cup of water and set it aside to be used later.
- In a bowl, whisk the cream cheese and condensed milk for a couple of minutes. Do not whisk this for too long, or the cream cheese could split.
- In a separate bowl, whisk the whipping cream until stiff peaks form. Add this little by little to the cream cheese mix. Add in the lemon zest and 3 tablespoon lemon juice to this and mix.
- Take the gelatin from step 3. Heat the mix on low heat until all of the gelatin is completely dissolved. Make sure the heat is low. Once dissolved, take it off the heat and let it cool down slightly.
- Add it to the cheesecake mix slowly, while whisking constantly. Pour this mix over the biscuit base in the bottomless tin, and refrigerate for a minimum of 4 hours and preferably overnight.
- Decorate with berries and serve chilled.
Notes
Recipe credits: Trishna Dhot
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/no-bake-lemon-cheesecake/