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.
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.
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”.
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