Description

This no-bake lemon vanilla cheesecake is a refreshing and creamy dessert featuring a buttery digestive biscuit crust and a tangy lemon-infused filling. Perfect for warm days or when you want a delicious cake without turning on the oven. The smooth texture and bright citrus notes from fresh lemon juice and zest combine beautifully with a hint of vanilla, making it a crowd-pleaser that sets firmly in the fridge without any baking required.

Ingredients

Scale

Crust

200 g digestive biscuits, crushed
100 g unsalted butter, melted

Filling

300 g cream cheese
80 g powdered sugar
200 ml heavy cream (33%)
100 ml fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
8 g powdered gelatin
40 ml water

Instructions

Prepare the crust: In a bowl, mix the crushed digestive biscuits with melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a springform pan, creating an even layer. Place the pan in the refrigerator and chill for 20 minutes to allow the crust to set.
Bloom the gelatin: In a small bowl, combine the powdered gelatin with water. Let it sit undisturbed for 5 to 10 minutes so the gelatin can bloom and absorb the water.
Make the filling base: In a large mixing bowl, beat the cream cheese together with the powdered sugar until you achieve a smooth, creamy consistency without lumps.
Add flavor and cream: To the cream cheese mixture, add the heavy cream, fresh lemon juice, lemon zest, and vanilla extract. Mix thoroughly until the mixture is fully combined and has a silky texture.
Dissolve gelatin: Gently heat the bloomed gelatin in a small saucepan over low heat or in the microwave in short bursts, stirring until fully dissolved. Be careful not to let it boil.
Incorporate gelatin into filling: Slowly pour the dissolved gelatin into the cheesecake filling while stirring continuously to ensure even distribution and prevent lumps.
Assemble the cheesecake: Pour the prepared filling over the chilled biscuit crust in the springform pan and smooth the surface with a spatula for an even top layer.
Chill to set: Refrigerate the cheesecake for at least 6 to 8 hours, or preferably overnight, until it is completely set and firm to the touch.
Serve: Once set, remove the cheesecake from the springform pan, slice, and garnish as desired with fresh lemon slices or extra lemon zest. Serve chilled for the best flavor and texture.

Notes

Ensure the gelatin does not boil when dissolving, as this can affect the setting properties.
For a firmer texture, you may increase gelatin slightly but do not exceed 10 g to avoid a rubbery consistency.
You can substitute digestive biscuits with graham crackers if preferred.
Chilling time is crucial for the cheesecake to set properly; overnight refrigeration is recommended for best results.
Use freshly squeezed lemon juice and zest for the brightest flavor.

Prep Time: 25 minutes
Cook Time: 5 minutes (gelatin dissolving and heating)
Category: Dessert
Method: No-Cook
Cuisine: Western

Keywords: no-bake cheesecake, lemon cheesecake, vanilla cheesecake, no bake dessert, creamy cheesecake, lemon dessert, easy cheesecake