Description
This No-Bake Lemon Cheesecake is the perfect balance of zesty citrus, creamy texture, and a buttery biscuit base. Made with fresh lemon juice, velvety cream cheese, and a caramelized Lotus biscuit crust, this cheesecake is light, refreshing, and effortlessly delicious—without the need for an oven!
Ingredients
Scale
For the Base:
- 250g (2 cups) Lotus biscuits, crushed
- 100g (½ cup) melted butter
- 40ml (2 ½ tablespoons) milk
For the Filling:
- 400g (14 oz) cream cheese
- 250ml (1 cup) heavy cream
- 100g (¾ cup) powdered sugar
- 60ml (¼ cup) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin powder (optional, dissolved in 2 tablespoons hot water)
For the Topping (Optional):
- ½ cup whipped cream
- Lemon slices for garnish
- Lotus biscuit crumbs for garnish
Instructions
- Prepare the Base – In a bowl, mix the crushed Lotus biscuits with melted butter and milk. Press into the bottom of a springform pan and refrigerate for 15–20 minutes.
- Make the Filling – 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. 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 the best results.
- Garnish & Serve – Before serving, top with whipped cream, lemon slices, and biscuit crumbs. Slice and enjoy!
Notes
- For a firmer texture, use gelatin, especially if serving in warm weather.
- Let the cheesecake chill overnight for the best flavor and consistency.
- Swap Lotus biscuits for graham crackers or digestive biscuits if desired.
- Serve with a drizzle of lemon curd for extra citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: International