If you’re craving a dessert that’s both refreshing and indulgent, this no-bake lemon cheesecake is the perfect solution. With a buttery biscuit base, a creamy lemon-infused cheesecake layer, a tangy lemon curd, and a smooth mascarpone topping, this dessert offers a delightful combination of textures and flavors. It’s easy to make and doesn’t require an oven, making it ideal for any occasion when you want a show-stopping dessert without the fuss.
Ingredients:
For the Cheesecake Base:
- 80g biscuits, crushed
- 30g butter, melted
For the Cheesecake Cream:
- 200g spreadable cheese (like cream cheese)
- 60g sugar
- 5g gelatin sheets
- 25g cold water
- 200g fresh cream (whipping cream)
- 5g lemon juice
For the Lemon Curd:
- 1 egg
- 50g sugar
- 50g lemon juice
- 50g butter
- 2g gelatin sheets
- 10g cold water
For the Mascarpone Cream:
- 60g mascarpone
- 60g fresh cream (whipping cream)
- 10g sugar
Instructions:
- Prepare the Cheesecake Base:
- Begin by crushing the biscuits until they resemble fine crumbs.
- Press the mixture into the bottom of a springform pan or a serving dish to create an even base.
- Press it down firmly using the flat side of a spoon or the base of a glass.
- Place the base in the refrigerator to set while you prepare the other layers.
- Make the Cheesecake Cream:
- Soak the gelatin sheets in the 25g of cold water for about 5 minutes until softened.
- In a mixing bowl, combine the spreadable cheese and sugar, beating until smooth and creamy.
- Gently heat the lemon juice in a small saucepan, then add the softened gelatin (with the soaking water) and stir until fully dissolved.
- Allow the gelatin mixture to cool slightly before adding it to the cheese mixture.
- Stir until well combined.
- Whip the fresh cream until it forms soft peaks, then fold it into the cheese mixture until smooth and uniform.
- Pour the cheesecake cream over the chilled biscuit base, spreading it out evenly.
- Return the dish to the refrigerator to set.
- Prepare the Lemon Curd:
- Soak the 2g of gelatin sheets in the 10g of cold water for about 5 minutes.
- In a small saucepan, whisk together the egg, sugar, and lemon juice over low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not let it boil).
- Remove the saucepan from the heat and stir in the butter until melted and smooth.
- Add the softened gelatin (with its soaking water) to the lemon curd, stirring until fully dissolved.
- Allow the lemon curd to cool slightly before pouring it over the set cheesecake layer. Spread it out evenly and place the cheesecake back in the refrigerator to set.
- Make the Mascarpone Cream:
- In a mixing bowl, combine the mascarpone, fresh cream, and sugar.
- Once the lemon curd layer is set, spread the mascarpone cream over the top, creating a smooth final layer.
- Chill and Serve:
- Allow the entire cheesecake to chill in the refrigerator for at least 4 hours, or until fully set.
- Before serving, you can decorate the cheesecake with lemon zest, additional lemon slices, or a sprinkle of crushed biscuits for extra texture.
Conclusion:
This no-bake lemon cheesecake is a perfect blend of creamy, zesty, and sweet flavors, layered to create a stunning dessert that’s sure to impress. The combination of the buttery biscuit base, tangy lemon curd, and smooth mascarpone cream makes each bite a delightful experience. Whether you’re entertaining guests or simply treating yourself, this cheesecake is a refreshing and indulgent treat that’s easy to make and even easier to enjoy.