Velvety Lemon Dream Cheesecake – No-Bake & Irresistible

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Everyday Culinary Delights👩‍🍳

Posted on March 13, 2025

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There’s something about lemon desserts that brings an instant feeling of warmth and happiness. Maybe it’s the way the bright citrusy aroma fills the kitchen or how that first creamy bite delivers the perfect balance of tangy and sweet. For me, lemon cheesecake has always been more than just a dessert—it’s a memory, a feeling, a moment of indulgence that never fails to brighten my day.

I remember the first time I had a slice of no-bake lemon cheesecake. It wasn’t at a fancy bakery or a special occasion—it was in my grandmother’s cozy kitchen. She had a way of turning simple ingredients into something magical. No oven, no stress—just a smooth, velvety cheesecake that melted in my mouth. She always said, “A good dessert should make you smile before you even take a bite.”

Now, every time I make this cheesecake, I think of those afternoons spent watching her effortlessly mix and layer ingredients, humming a tune as she worked. It’s the kind of dessert that makes you slow down and appreciate the simple pleasures in life. Whether you’re making it for a gathering, a special celebration, or just a well-deserved treat for yourself, this Creamy No-Bake Lemon Cheesecake is guaranteed to bring joy to every bite.

Why You’ll Love This Recipe

1. No Oven Needed

This cheesecake is completely no-bake, which means no worrying about water baths, cracking, or complicated baking techniques. Just mix, chill, and enjoy!

2. Perfectly Creamy with a Buttery Crunch

The velvety lemon cheesecake filling is light yet indulgent, sitting on a buttery Lotus biscuit base that adds just the right amount of crunch.

3. Bursting with Fresh Lemon Flavor

Lemon juice and zest add a refreshing tang that balances the richness of the cream cheese, creating a dessert that’s bright and satisfying.

4. Foolproof and Beginner-Friendly

If you’ve never made cheesecake before, this is the perfect place to start. It requires no special skills, just a few simple steps to create a stunning dessert.

5. A Crowd-Pleaser for Any Occasion

Whether it’s a summer barbecue, a holiday gathering, or a quiet evening at home, this cheesecake is always a hit. It looks beautiful, tastes amazing, and can be made ahead of time.

Ingredients

For the Base:

Ingredient	Quantity
Lotus biscuits, crushed	250g (2 cups)
Melted butter	100g (½ cup)
Milk	40ml (2 ½ tbsp)

For the Filling:

Ingredient	Quantity
Cream cheese	400g (14 oz)
Heavy cream	250ml (1 cup)
Powdered sugar	100g (¾ cup)
Lemon juice	60ml (¼ cup)
Lemon zest	1 tbsp
Vanilla extract	1 tsp
Gelatin powder (optional)	1 tsp dissolved in 2 tbsp hot water

For the Topping (Optional):

Ingredient	Quantity
Whipped cream	½ cup
Lemon slices	For garnish
Lotus biscuit crumbs	For garnish

Directions

Prepare the Base – Mix the crushed Lotus biscuits with melted butter and milk until well combined. Press into the bottom of a springform pan, then refrigerate for 15–20 minutes.
Make the Filling – In a large bowl, beat the cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well.
Whip the Cream – In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. If using gelatin, mix it in at this stage.
Assemble & Chill – Pour the filling over the chilled base, smoothing the top. Cover and refrigerate for at least 4 hours or overnight for best results.
Garnish & Serve – Before serving, top with whipped cream, lemon slices, and Lotus biscuit crumbs. Slice and enjoy!

Nutritional Information (Per Slice – Approx. 1 of 10 Slices)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	28 g
Protein	5 g
Fat	22 g
Saturated Fat	13 g
Fiber	1 g
Sugar	18 g
Sodium	180 mg

Tips for Making the Perfect No-Bake Lemon Cheesecake

1. Use Full-Fat Cream Cheese for the Best Texture

For a truly smooth and creamy cheesecake, use full-fat cream cheese. Low-fat versions can be too watery and may not set as well.

2. Chill for the Right Amount of Time

Patience is key! Let the cheesecake set in the refrigerator for at least 4 hours, or overnight for the best results. This helps the flavors meld together and gives it the perfect consistency.

3. Crush the Biscuits Finely for a Sturdy Base

A fine crumb ensures that the base holds together well and provides a firm, buttery foundation for the cheesecake. Use a food processor or crush the biscuits with a rolling pin.

4. Add Gelatin for Extra Stability (Optional)

If you want your cheesecake to hold its shape perfectly, dissolve a small amount of gelatin in warm water and mix it into the filling. This step is optional but helpful for warm climates.

5. Enhance the Flavor with Vanilla Extract

A touch of vanilla complements the lemon beautifully and adds an extra layer of warmth to the cheesecake.

Creative Ways to Serve and Garnish Your Cheesecake

This no-bake lemon cheesecake is already delightful on its own, but you can easily elevate it with a few simple additions:

1. Whipped Cream and Lemon Zest

A swirl of light, airy whipped cream and a sprinkle of fresh lemon zest makes the cheesecake look even more inviting.

2. Lotus Biscuit Crumble

For extra crunch, crush a few Lotus biscuits and sprinkle them on top before serving.

3. Fresh Berries

Raspberries, blueberries, or strawberries add a burst of color and natural sweetness that pairs beautifully with the lemon flavor.

4. Lemon Curd Drizzle

For an extra zingy punch, drizzle homemade or store-bought lemon curd over the cheesecake before serving.

5. White Chocolate Shavings

A delicate touch of white chocolate enhances the creamy texture and adds a hint of extra sweetness.

FAQs: Your Cheesecake Questions Answered

Q: Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when made ahead of time. You can prepare it up to 2 days in advance, keeping it covered in the fridge until ready to serve.

Q: How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

Q: Can I use a different type of biscuit for the base?

Absolutely! While Lotus biscuits add a lovely caramelized flavor, you can use graham crackers, digestive biscuits, or even shortbread as a substitute.

Q: What can I use instead of heavy cream?

If you don’t have heavy cream, you can use whipping cream with at least 35% fat content. Avoid using low-fat cream, as it may not set properly.

Q: Can I make this recipe without gelatin?

Yes! The cheesecake sets well without gelatin if chilled properly. However, if you want extra firmness, dissolve 1 teaspoon of gelatin in warm water and mix it into the filling.

Q: How can I make this cheesecake vegan?

For a vegan-friendly version, use dairy-free cream cheese, coconut cream instead of heavy cream, and a plant-based butter substitute for the base. Make sure to use gelatin-free stabilizers like agar-agar if needed.

Why This Cheesecake is a Must-Try

A dessert should be more than just sweet—it should be an experience, something that brings comfort, happiness, and a moment to slow down and enjoy life. This Creamy No-Bake Lemon Cheesecake does just that.

It’s:
✔ Effortless yet elegant
✔ Bright, refreshing, and perfectly creamy
✔ Versatile and easy to customize
✔ Perfect for any occasion

From the first spoonful to the last, every bite is a delicate balance of tangy lemon, velvety cream, and buttery crunch. Whether you’re sharing it with family, impressing guests, or simply treating yourself, this cheesecake is bound to become a favorite in your dessert collection.

So go ahead—slice into a little piece of sunshine and savor the moment!