This is an sweet and delicious No Bake Lemon Cheesecake. 

I always loved the lemon stuff when it comes to dessert. I have not really done anything with lemon lately, and it is the season when they are at their best, so I picked up a bag of lemons from the supermarket and hoped for some inspiration. Luckily, it was fast as I decided that a lemon cheesecake would sound perfect.


I knew this lemon cheesecake was going to be amazing, but it turned out better than I had imagined. The lemon filling was the ideal consistency, smooth, creamy and rich, the right balance of tart and sweet with lots of lemon flavour. 

If you are a lemon far, then definitely give this a try because it is so easy to make and this is back to basics! I hope you enjoy this as much as I had fun making this.


The piped double cream is optional and so is the lemon slices on top, but if you like a bit of flare and enjoy decorating your bakes, then why not make it looks scrummy.



Scroll down for the full recipe.

NO BAKE LEMON CHEESECAKE

Prep Time: 15 min
Yield: 4 

Ingredients

BASE
150g digestive biscuits
70g unsalted butter, melted

FILLING
300g full fat cream cheese
50g icing sugar
150ml double cream
75ml lemon juice (about 3 lemons)

TOPPING
75ml double cream
1 tbsp icing sugar
lemon slices


METHOD
Crush the biscuits until fine breadcrumbs and add the melted butter. Mix until combined and add to a springform 6 inch baking tin.
Mix together the cream cheese, icing sugar, double cream and lemon juice until thick and creamy, about 5 minutes.
Pour over biscuit base and spread evenly in tin. Place in fridge for 6 hours or preferably overnight.
Before serving, whisk together the double cream and icing sugar until pipeable. Pipe onto your cheesecake, add the lemon slices on top and serve cold.