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Top of No-Bake Lemon Cheesecake swirled with lemon curd
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No-Bake Lemon Cheesecake

A fantastically simple no-bake dessert with plenty of tang!
Course Sweets
Cuisine American
Keyword cheesecake, Lemon, no-bake
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 16 Slices
Calories 501kcal
Author Donna

Ingredients

For the Base:

  • 400 g Digestives crushed to fine crumbs
  • 165 g Butter or Margarine Melted Plus a little extra to grease tin

For the Cheesecake Mixture:

  • 750 g Soft Cheese like Philadelphia - At room temperature
  • 130 g Icing Sugar
  • 2 Lemons Juice and Zest
  • 300 ml Double Cream whipped to peaks

To Decorate (optional):

  • 2 tablespoons Lemon Curd
  • 1 teaspoon Water

Instructions

For the Base:

  • Lightly grease the cake tin.
  • Mix the biscuit crumbs and butter in a large mixing bowl.
  • Tip into the cake tin and flatten and compress with the back of a spoon.
  • Place in the fridge until needed.

For the Cheesecake Mixture:

  • Gentle mix the soft cheese, sugar and lemon juice and zest until soft and combined.
  • Very gently fold in the whipped cream, taking care not to over mix. It’s better to under mix a little than mix too much.
  • Gentle tip onto the biscuit base and spread evenly.
  • Place in the fridge for at least 4 hours, preferably overnight.

To Decorate (Optional):

  • Gently heat the lemon curd and water in a small pan, until pourable.
  • Spoon or pour into a piping bag and swirl, or drizzle on with a spoon.