This lemon cheesecake is a true citrus dream — rich and creamy, yet light and refreshing thanks to a generous squeeze of fresh lemon juice. The best part? No oven required.
Whether you’re making dessert for a dinner party, celebrating a birthday, or just craving something indulgent on a warm afternoon, this no-bake cheesecake is easy to prepare, incredibly satisfying, and visually stunning.
🛒 Ingredients
For the Base:
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200g digestive biscuits (or graham crackers in the U.S.)
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100g unsalted butter, melted
For the Creamy Lemon Filling:
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500g cream cheese (full-fat, room temperature)
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200ml heavy whipping cream (chilled)
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100g powdered sugar (sifted)
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Zest of 2 lemons (preferably unwaxed)
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Juice of 1 large lemon (about 3 tbsp)
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1 tsp vanilla extract
Optional for Garnish:
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Fresh lemon slices or curls
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Lemon zest
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Mint leaves
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Whipped cream
🧑🍳 Step-by-Step Instructions
🥄 Step 1: Make the Buttery Biscuit Crust
Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a ziplock bag and gently pounding them with a rolling pin — this method keeps your kitchen clean and gives you control over the texture. Aim for sand-like crumbs.
Transfer the crushed biscuits into a bowl and stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a springform pan (8-inch / 20 cm) using the back of a spoon or the bottom of a glass. This will form a solid, buttery crust.
🔁 Tip: Chill the base in the fridge for 20–30 minutes to help it set properly while you prepare the filling.
🍋 Step 2: Prepare the Lemon Cream Cheese Filling
In a large mixing bowl, beat the room-temperature cream cheese until smooth and lump-free. This is your foundation, so take a few extra minutes to get it velvety.
Add the powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Mix thoroughly — the lemon juice adds freshness, while the zest adds intense citrus fragrance.
In a separate cold bowl, whip the heavy cream to soft peaks — it should hold its shape but still be smooth and fluffy. Carefully fold the whipped cream into the lemon-cream cheese mixture. This lightens the texture and creates that signature mousse-like cheesecake feel.
🔁 Tip: Fold gently to avoid knocking out the air — this helps the cheesecake set beautifully.
🧊 Step 3: Assemble and Chill
Pour the creamy lemon mixture over your chilled biscuit base. Use a spatula to smooth the top evenly. At this point, it will look and smell amazing, but it needs time to firm up.
Cover the cheesecake lightly with foil or cling film and refrigerate for at least 6 hours, or ideally overnight. The chilling time allows the mixture to set into a silky, sliceable texture.
🍰 Step 4: Garnish and Serve
Once the cheesecake is set, gently remove it from the springform pan. Transfer it to a serving plate.
Decorate with:
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Thin lemon slices arranged in a fan
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A sprinkle of fresh lemon zest
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Swirls of whipped cream
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A few mint leaves for a pop of color
Then slice into it — the creamy texture, the citrus zing, and the crunchy base make every bite a delight.
💡 Extra Tips
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Want it sweeter? Add a few extra tablespoons of sugar to taste.
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Like a bit of tang? Add more lemon juice — just don’t overdo it or it may prevent the filling from setting.
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Hosting a party? Top with a thin layer of lemon curd for extra impact.
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No springform pan? Use a pie dish lined with parchment paper — it won’t look as clean, but it’ll taste just as good.
✨ Why This Lemon Cheesecake Is So Loved
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✅ No-bake: No oven, no water bath, no stress
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✅ Foolproof: Perfect for beginners and pros alike
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✅ Customizable: Add berries, lemon curd, or even white chocolate
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✅ Make-ahead: Ideal for prepping the day before guests arrive
Serve chilled and watch as each creamy, citrusy bite melts in your mouth. Light yet luscious — this lemon cheesecake is one of those desserts that tastes like sunshine.
