No-Bake Lemon Cheesecake

Ingredients

• 100 g digestive biscuits (crushed finely)
• 40 ml butter (melted)
• 350 g cream cheese (at room temperature)
• 50 g powdered sugar
• 60 ml heavy cream (whipped to soft peaks)
• 30 ml fresh lemon juice
• 1 lemon zest (from 1 medium lemon)
• 0.5 tsp vanilla extract

Steps

1. 1

   Crush the digestive biscuits finely. Mix them with the melted butter until evenly combined.

2. 2

   Press the biscuit mixture firmly into a lined loaf pan to form the base. Chill the pan while you prepare the filling.

3. 3

   Beat the room-temperature cream cheese in a bowl until completely smooth and free of lumps.

4. 4

   Add the powdered sugar and beat until the mixture is glossy and creamy.

5. 5

   Add the lemon zest and vanilla extract, then mix well.

6. 6

   Slowly add the lemon juice while mixing on low speed.

7. 7

   Add the whipped cream last. Mix only until everything comes together; do not beat or whip the filling.

8. 8

   Pour the filling over the chilled base. Smooth the top, then gently tap the pan to remove air bubbles.

9. 9

   Chill overnight, 8–10 hours, until set.

10. 10

    For especially clean slices, freeze for 20 minutes before cutting.

11. 11

    Slice and serve.

Notes

The post mentions lemon curd in a pinned caption, but does not provide its recipe or direct that it be added to this cheesecake.

Nutrition per serving

• dessert
• no-bake
• vegetarian
• make-ahead
• chilled