No Bake Lemon Cheesecake Recipe

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This no bake lemon cheesecake is the right summer season dessert. A clean, creamy cheesecake filling loaded with actual lemon taste sits atop a candy vanilla wafer crust. It’s tremendous straightforward to make and also you don’t even must activate the oven!

Why You’ll Love This No Bake Lemon Cheesecake Recipe

Lemon is one among my favourite flavors for this time of 12 months and in terms of cheesecake, lemon is a must have. This lemon cheesecake has so many promoting factors however listed here are a number of of the most important.

• No baking required. I like that you simply don’t even have to show in your oven for this recipe. It takes a lot of the effort and time out of the method and retains your kitchen good and funky as the times get hotter.
• Recent lemon taste. I used a hefty quantity of contemporary lemon juice (and lemon zest to go together with it) as a way to get the right, pure lemon taste. Each chew tastes like a vivid ray of sunshine.
• Creamy and refreshing. The filling for this cheesecake is creamy, mild and refreshing. It’s a cheesecake, so it’s wealthy by nature, however the tart, vivid taste of the lemon break that richness up and make it the right mild dessert for hotter months.

What Makes This Recipe Work?

Including lemon taste to a no-bake cheesecake is usually a little difficult, as a result of including lemon juice can skinny out the filling. Positive, you can use issues like lemon jello or lemon extract, however I wished real-deal contemporary lemon taste straight from the lemon. To attain that taste and nonetheless have the right cheesecake consistency, I used two issues: gelatin and the powder of acid mixed with cream.

• Gelatin – I attempted to keep away from the gelatin, as a result of I do know it might probably appear intimidating to make use of in case you haven’t used it earlier than and it provides a pair extra steps. However the cheesecake simply didn’t agency up as a lot as I like with out it. That stated, I actually don’t look after cheesecakes which have an excessive amount of gelatin in them. You actually style it and also you not solely sacrifice taste, but additionally texture. So I used as little as doable.
• Acid and Cream Combination – That’s the place the acid and cream are available and assist thicken the filling a bit with out wanted an excessive amount of gelatin. How does that work? Effectively, on this cheesecake the “cream” is sweetened condensed milk. When mixed, the acid in lemon juice principally “spoils” the milk and due to this fact thickens it. This cheesecake makes use of simply sufficient sweetened condensed milk to assist issues thicken, however not a lot that the cheesecake tastes closely of sweetened condensed milk.

Use Gelatin

Gelatin isn’t exhausting to make use of, however you do must comply with a pair steps. The primary is to permit the powdered gelatin to “bloom”, or activate. Gelatin wants a cool liquid for this step. So, sprinkle the powder over the lemon juice and let it sit for about 5 minutes. The gelatin will activate and the lemon juice will thicken like gelatin. Microwave it for 10-20 seconds to soften it after which you possibly can add it to your cheesecake filling (or different desserts!). 

Substances and Substitutions

Right here’s what you’ll must make this no bake lemon cheesecake recipe. It’s a reasonably easy listing, so you need to be capable of discover all of it at your native grocery retailer. Make sure you scroll to the recipe card under for exact measurements.

• Vanilla wafer crumbs – I like the sweetness of the cookies, however you can use graham crackers right here as a substitute.
• Recent squeezed lemon juice – Recent actually is finest right here. Lemon juice that comes from a bottle simply doesn’t have the identical brightness to it.
• Unflavored gelatin – I used loads of lemon juice on this recipe, which thins the filling out. The gelatin helps issues thicken again up. I used powdered gelatin.
• Sweetened condensed milk – Ensure to not seize evaporated milk. They aren’t the identical.
• Cream cheese – The cream cheese needs to be at room temperature. Whether it is too chilly, it gained’t combine easily and simply with the opposite elements and also you’ll find yourself with a lumpy filling. Additionally remember to use brick-style full-fat cream cheese. The type within the tub is thinner, as is lowered fats. Since we wish the filling to thicken correctly, these gained’t work.
• Bitter cream – The bitter cream provides creaminess and taste to the filling that makes it extra intently resemble a baked cheesecake.
• Lemon zest – For a little bit additional actual lemon taste. Use contemporary lemon zest, not jarred.
• Heavy whipping cream – The heavy cream have to be chilly. Whether it is too heat, it gained’t whip up and maintain quantity correctly and also you’ll find yourself with a flat cheesecake.
• Powdered sugar – The powdered sugar retains the whipped cream secure. It gained’t ever wilt. Don’t depart it out.

Make No Bake Lemon Cheesecake

Able to hop within the kitchen? Right here’s a fast overview of the way to make this mild, vivid no bake cheesecake. Searching for extra detailed directions? Scroll to the recipe card under.

• Make the crust. Combine collectively the elements for the crust till properly mixed and press the combination into the underside and up the edges of a 9-inch springform pan. Chill within the fridge.

• Bloom the gelatin. Add the lemon juice to a mixing bowl and sprinkle with powdered gelatin. Let stand for 4-5 minutes. Pop the combination within the microwave for 10-20 seconds.
• Add the sweetened condensed milk. Stir the sweetened condensed milk into the lemon juice combination and put aside.

• Beat. Beat collectively the cream cheese and sugar till clean. Combine within the bitter cream and lemon zest adopted by the cooled lemon juice combination.

• Add quantity. Whip the heavy whipping cream and powdered sugar on excessive velocity till stiff peaks type. Fold the whipped cream into the remainder of the filling.
• Chill. Unfold the filling into the crust and chill within the fridge for no less than 5-6 hours.
• Put together to embellish. Free the set cheesecake from the springform pan and place it on a serving platter.
• Make the whipped cream. Whip the whipping cream, powdered sugar, and vanilla on excessive velocity till stiff peaks type.

• Beautify. Pipe swirls of whipped cream across the fringe of the cheesecake and high nevertheless you see match. I used lemon slices, raspberries, and mint leaves.
• Chill. Refrigerate the cheesecake till able to serve.

Suggestions for Success

• Use a springform pan. Whereas you need to use a typical pan lined with plastic wrap, a springform pan makes issues 1,000,000 instances simpler when it comes time to take away the cheesecake from the pan.
• Room temperature cream cheese. Begin with room-temperature cream cheese. Whether it is too chilly, it can have a troublesome time smoothing out and also you run the chance of a lumpy filling.
• Bloom the gelatin. It is likely to be tempting to combine all the elements for the filling collectively and name it a day however, in case you don’t bloom the gelatin first, your filling gained’t thicken. Discuss with the part above titled “How To Use Gelatin” to be taught the way it’s executed.
• Chilly heavy cream. The heavy cream (for the filling and the whipped cream topping) must be chilly. Whether it is too heat, it gained’t whip up and maintain quantity correctly. If it doesn’t whip up correctly, your filling and your whipped cream topping will fall flat.
• Fold gently. When folding the whipped cream into the filling, achieve this gently in order to not knock the quantity out of the whipped cream and, thus, the filling.
• Don’t skimp on chill time. After filling the crust, you actually need to sit back the cheesecake for no less than 5 hours (most likely longer) till it has totally set. In any other case, once you take away it from the springform pan, it can disintegrate.

Serving Ideas

I like serving this no bake cheesecake with some contemporary fruit. However in case you’re feeling additional fruity, go forward and drizzle my Strawberry Sauce, Raspberry Sauce or Blueberry Sauce excessive of your slice. This Lemon Curd could be a enjoyable addition to the highest of the cheesecake, as properly.

How To Retailer No Bake Cheesecake

• Fridge. Seal the totally set, chilled cheesecake in an hermetic cake provider or wrap it in a double layer of plastic wrap (use toothpicks to prop the plastic away from the whipped cream topping). You may also organize slices in a single layer in an hermetic container. Retailer the leftover cheesecake within the fridge for as much as 5 days.
• Freezer. Pop the cheesecake within the freezer for a few hours to agency up earlier than wrapping the entire thing in a double layer of plastic wrap. In any other case, organize particular person slices in a single layer in an hermetic container. This cheesecake will maintain within the freezer for as much as 3 months. Enable it to thaw within the fridge earlier than diving again in.

Extra Lemon Desserts

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Recipe

No Bake Lemon Cheesecake

• 
  Writer: Lindsay
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  Prep Time: 1 hour quarter-hour
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  Chill Time: 5 hours
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  Complete Time: 6 hours quarter-hour
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  Yield: 12-14 slices
• 
  Class: Dessert
• 
  Methodology: No Bake
• 
  Delicacies: American

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Description

This no bake lemon cheesecake is the right summer season dessert. A clean, creamy cheesecake filling loaded with actual lemon taste sits atop a candy vanilla wafer crust. It’s tremendous straightforward to make and also you don’t even must activate the oven!

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Substances

Crust

• 2 1/4 cups (302g) vanilla wafer crumbs
• 2 tbsp (26g) sugar
• Pinch of salt
• 10 tbsp (140g) unsalted butter, melted

Cheesecake Filling

• 1/2 cup contemporary squeezed lemon juice (3–4 lemons)
• 0.25 oz package deal unflavored gelatin
• 1/4 cup sweetened condensed milk
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (29g) bitter cream
• 2 1/2 tbsp lemon zest
• 1 1/4 cups (300ml) heavy whipping cream, chilly
• 3/4 cup (86g) powdered sugar

Whipped Cream

• 1 cup (240ml) heavy whipping cream, chilly
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract

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Directions

To make the crust

1. In a medium bowl, mix the crust elements and blend properly to mix fully.
2. Press the combination into the underside and up the edges of a 9-inch springform pan. Set within the fridge to sit back.

To make the filling

1. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
2. Warmth the lemon juice and gelatin within the microwave for 10-20 seconds, till simply heat and clean.
3. Stir the sweetened condensed milk into the lemon juice combination, then set the combination apart to chill to room temperature.
4. In a big mixer bowl, beat the cream cheese and sugar collectively till properly mixed and clean.
5. Add the bitter cream and lemon zest and blend till properly mixed and clean.
6. Add the cooled lemon juice combination and blend till properly mixed and clean. Set combination apart.
7. In one other giant mixer bowl, add the heavy whipping cream and powdered sugar. Whip on excessive velocity till stiff peaks type.
8. Fastidiously fold the whipped cream into the cream cheese combination in two components till properly mixed.
9. Add the filling to the crust and unfold into a fair layer.

To set and end the cheesecake

1. Refrigerate cheesecake till agency, 5-6 hours or in a single day.
2. Take away it from the springform pan and set on a plate or serving platter.
3. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a big mixer bowl. Whip on excessive velocity till stiff peaks type.
4. Pipe swirls of whipped cream across the fringe of the cheesecake. Prime the cheesecake off along with your desired toppings, resembling contemporary fruit. I used lemon slices, raspberries and mint depart.
5. Refrigerate cheesecake till able to serve. Cheesecake is finest for 4-5 days.

Diet

• Serving Measurement: 1 Slice
• Energy: 456
• Sugar: 31 g
• Sodium: 241.8 mg
• Fats: 32.1 g
• Carbohydrates: 37.6 g
• Protein: 6.3 g
• Ldl cholesterol: 96 mg