Easy No-Bake Lemon Cheesecake Recipe

We can all agree that cheesecakes are an absolutely delightful dessert, and personally, my favorite is a lemon-flavored cheesecake, just like this one by cakeshare on YouTube. It sure does take time to prepare but the steps are pretty easy to follow and the result is totally worth it. You can prepare this ahead of time if you plan on serving this on special occasions or if you simply want to enjoy a yummy dessert after a heavy or savory meal. Whichever it is, one thing is for sure, you’d want to have this cheesecake all the time.

Ingredients:

Cheesecake Base

• 80g or 1/3 cup of biscuits
• 30g or 2 tbsp of butter, melted

Cheesecake Cream

• 200g or 1 cup of cream cheese
• 60g or ¼ cup of sugar
• 5g of gelatin
• 25g or 1¾ tbsp of cold water
• 200g or ¾ cup of fresh cream
• 5g or 1 tsp of lemon juice

Lemon Curd

• 1 egg
• 50g or 4 tbsp of sugar
• 50g or 3½ tbsp of lemon juice
• 50g or 3½ tbsp of butter, softened
• 2g of gelatin sheets
• 10g or 2 tsp of cold water

Mascarpone Cream

• 60g or ¼ cup of mascarpone cheese
• 60g or ¼ cup of fresh cream
• 10g or 2½ tsp of sugar

Directions:

Step 1: Cheesecake Base

Break the biscuits into smaller pieces, then add them to a food processor, and pulse them until fine crumbs. Add the melted butter, then mix them together until well combined, and transfer it to a springform pan with the sides lined with an acetate sheet. Press down the crumbs firmly to the bottom, then cover the top with plastic wrap, and place it in the fridge allowing it to chill for at least 30 minutes.

Step 2: Cheesecake Cream

In a small bowl, add the gelatin sheets and cold water, then set them aside, and allow them to soak while preparing the rest of the ingredients. In a large mixing bowl, add the cream cheese and sugar, then break the cheese apart while mixing them together until smooth and combined. In a separate bowl, add the fresh cream, then whisk it until fluffy and soft peaks form, and then add it to the cream cheese mixture. Fold them together to combine, then add the soaked gelatin and lemon juice, then continue to mix them until incorporated, and pour the mixture into the chilled crust spreading it evenly. Cover it again with plastic, then put it in the freezer, and leave it to set for at least 2 hours.

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Step 3: Lemon Curd

In a small bowl, add the gelatin sheets and cold water, then set them aside, and allow them to soak until needed later. In a medium-sized saucepan, add the whole egg and sugar, then whisk them together until combined, add the softened butter, and place the saucepan on a stove over medium heat. Whisk them continuously until melted and incorporated, then cook the mixture until the temperature has reached 85°C or 185°F, and then add in the soaked gelatin. Give them a good mix to combine, then strain the curd, and pour it over the cheesecake evenly. Cover it again with plastic, then put it back in the freezer, and allow it to set for 2 to 3 more hours.

Step 4: Mascarpone Cheese and Assembly

In a large mixing bowl, add the mascarpone cheese and sugar, then break it and mix thoroughly, add the fresh cream, and whisk them together until smooth and combined. Transfer it to a piping bag, then pipe and decorate the cheesecake, and garnish it with mint if desired. Slice, serve, and enjoy!

*All image credit belongs to cakeshare via YouTube. Follow and subscribe to her channel for more!

Easy No-Bake Lemon Cheesecake Recipe