Description
A creamy and refreshing no-bake lemon cheesecake with a buttery biscuit crust and a smooth citrus filling. It is easy to prepare and perfect for a light dessert without using the oven.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 1 can (397 g) sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, whipped
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture firmly into the base of a 8–9 inch springform pan to form the crust.
- Refrigerate the crust for 20 minutes to set.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- Gently fold in the whipped cream until the filling becomes light and fluffy.
- Pour the lemon cheesecake filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled, optionally garnished with lemon slices or zest.
Notes
- For best results, chill the cheesecake overnight for a firmer texture.
- You can substitute digestive biscuits with graham crackers.
- Add a thin layer of lemon curd on top for extra lemon flavor.
- Keep refrigerated and consume within 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International