No Bake Lemon Cheesecake 6 Ingredient Recipe

A lot of my cheesecakes are chocolatey, but I LOVE my Strawberry Cheesecake so much that I decided to create another fruity one that’s perfect for summer or if you fancy a fresher, zestier dessert. Here’s my Lemon Cheesecake. A tangy lip-smackingly good no bake cheesecake in which the light creamy filling offsets the sharpness of the lemon to perfection. I hope you love it! 🧡

Why you’ll love this Lemon Cheesecake recipe

⭐️ No baking – made in 30 minutes ⭐️ Zesty, creamy and fresh – perfect for summer ⭐️ Make ahead of time for convenience It’s a relatively simple recipe, but below are some tips and tricks to follow to make sure you get your cheesecake just right, looking pretty and utterly delicious!

Ginger biscuits – Crush these up. These work really well in this recipe to give an added flavour. You could use another type of ginger biscuit or graham crackers if you’re not in the UK Unsalted butter – Melt this quickly in a mug in the microwave

For the cheesecake filling:

Double cream – See tips below on the required whipping consistency. This is also called ‘heavy cream’ or ‘whipping cream’ outside of the UK Full fat cream cheese – Don’t use low fat as it’s not as stable Icing sugar – I recommend sifting to avoid lumps Lemons – You’ll need about 85ml of juice plus the zest of 3 lemons

You can store the cheesecake in the fridge (without the decoration) for a MINIMUM of 4 hours and up to 24 hours from preparation. I very much recommend overnight to make it more sliceable. Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) This is one of few cheesecakes I suggest not making more than than 2 days in advance (and don’t store it longer than an hour or two in the fridge out of the tin) as the lemon juice can make the base go a little soft and make it less stable. Can I freeze cheesecake? Yes you can freeze in the tin for up to a month. Defrost in the tin, in the fridge, and serve it when fully thawed. Don’t defrost it at room temperature as the cheesecake will collapse! It won’t be suitable for refreezing.

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I also love this OXO zester with channel knife, which gives a thicker zest that’s perfect for decorating the cheesecake with. I use a food processor because it helps get that nice, fine consistency. If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble. When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one. Do sift the icing sugar! It will give a much smoother texture to the cheesecake. It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. If you feel the cheesecake is too runny you could add a little more cream cheese during the whisking stage. Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). ➡️ Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. ➡️ Remove the knife and wipe as you work your way around the cake. ➡️ 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.