FULL RECIPE: NO-BAKE LEMON CHEESECAKE WITH BERRIES

by

INGREDIENTS

Crust

  • 2 cups crushed graham crackers or digestive biscuits
  • ½ cup melted butter
  • 2 tbsp sugar (optional)

Lemon Filling

  • 16 oz (450g) cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream, very cold
  • 1 tbsp lemon zest
  • ½ cup freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 8 oz (225g) melted white chocolate or 2½ tsp powdered gelatin (for firmness)

Topping

  • Whipped cream or lemon white-chocolate ganache for piping
  • Fresh raspberries, blackberries, strawberries, or blueberries
  • Fresh mint leaves (optional)

🍰 

INSTRUCTIONS

1. Prepare the Crust

  1. Mix crushed biscuits, melted butter, and sugar until crumbly.
  2. Press firmly into the bottom of a springform pan.
  3. Chill in the refrigerator for 20 minutes.

2. Make the Filling

  1. Beat cream cheese until smooth.
  2. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat again.
  3. If using white chocolate: melt it and allow it to cool slightly, then mix into the cream cheese.
  4. If using gelatin: dissolve it in 3 tbsp hot water and mix in.
  5. Whip cold heavy cream until stiff peaks form.
  6. Fold the whipped cream gently into the lemon mixture.

3. Assemble

  1. Pour filling over the chilled crust.
  2. Smooth the top with a spatula.
  3. Chill at least 6 hours, preferably overnight.

4. Decorate

  1. Pipe whipped cream or ganache around the edges.
  2. Top with berries and mint

Leave a Comment