No Bake Lemon Cheesecake {6 Ingredient Recipe}

A slice of Lemon Cheesecake, with the rest of the dessert to the side, and lemons to the other side.

4.66 from 23 votes

No Bake Lemon Cheesecake {6 Ingredient Recipe}

You can make this zesty, creamy Lemon Cheesecake ahead of time for an easy but impressive dessert. No baking needed, just 30 minutes to whip it up! Follow this foolproof recipe for top results, every time!

Prep Time30

Total Time30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the base:

200 g Ginger nut biscuits (or graham crackers) Crushed
80 g Unsalted butter Melted

For the cheesecake filling:

300 ml Double cream (heavy whipping cream (US/CA) - min 35% fat - or (AU) thickened cream) Straight from the fridge
400 g Full fat cream cheese See notes
100 g Icing sugar (powdered sugar) Sifted
3 Lemons Zest and 85ml juice

Metric - Imperial

Instructions

Make the base: Combine the crushed ginger biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
Start the creamy filling: Pour the cream straight from the fridge into a bowl, add the cream cheese, sugar and the zest of 2 lemons.
For the lemons: Now juice 3 lemons - you should have around 85ml of juice. If you have more than 85ml or 1/3 cup, discard the rest. Don't use more than 85ml or 1/3cup as it will be too runny. (You may want to zest the third lemon now as it is used to decorate the cheesecake - it is much easier to zest a whole lemon rather than one that has been juiced).
Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
To set: Pop into the fridge for at least 4 hours (or overnight/up to 24 hours if you don't need it until the next day).
To finish: Remove from the tin using the notes below, then sprinkle the edges with the remaining lemon zest before serving. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Cream cheese: Be sure to always use full fat cream cheese. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. For clean slices, dip your knife in hot water and wipe dry between each cut.

Nutrition