No-bake cheesecakes are some of the easiest desserts to make and this recipe is no exception at all. The hardest part is waiting for the delicious dessert to set
Baking doesn’t always have to be an intricate affair, especially when it comes to tantalising no-bake cheesecakes. A standout no-bake cheesecake recipe promises a dessert that’s decadently rich and creamy, leaving you salivating as it sets.
You only need 15 minutes to get this dish underway. It features a no-fuss digestive biscuit base supporting a sumptuous cream cheese mixture, zinged up with the essence of lemon. I tapped into the “easy no-bake lemon cheesecake” from Charlotte Oates’s renowned food blog, Charlotte’s Lively Kitchen, writes Express.co.uk’s Angela Patrone.
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Charlotte enlivens taste buds by describing her creation: “A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish.”
Commencing the process, I measured out the ingredients and prepared the lemons for zest and juice.
Ingredients
- 200g digestive biscuits
- 80g butter
- 250g cream cheese
- 280ml/300g double cream
- 100g caster sugar
- Zest of two and a half lemons
- Five teaspoons lemon juice (or just under the juice of two lemons)
- To decorate
- Four slices of lemon (each cut in half)
Method
Ready with the ingredients, I began by lining a nine-inch round loose-bottomed tin with greaseproof paper. Then I melted the butter in a microwave for a brief 15 seconds to avoid any chance of scorching.
With the butter softened, I crushed the digestives into fine crumbs using a rolling pin and blended them smoothly for the base.
After crushing the biscuits, I mixed in the butter, then pressed the mixture into the prepared tin, making sure to level it out evenly with the back of a spoon. Next, I popped the tin in the fridge to chill while I worked on the topping.
To make the topping, I whipped the double cream until it formed soft peaks, then added the cream cheese, caster sugar, lemon zest, and lemon juice, whisking until smooth and thick.
I removed the tin from the fridge and added the cream cheese mixture, a little at a time, using the back of a spoon to eliminate any gaps.
Once all the topping was in place, I smoothed the surface with a palette knife and refrigerated the cheesecake for three hours – although two hours would also work.
When it was time to serve, I carefully removed the cheesecake from the tin, but the edges had become slightly smudged.
To fix this, I simply ran a small palette knife around the edge to smooth it out.
Instead of topping it with whipped cream, as the original recipe suggests, I opted for a simpler look with lemon slices. The cheesecake tasted amazing – fresh, with just the right amount of sweetness.
I agree with Charlotte that it’s “unbelievably moreish”.