Looking for a fuss-free dessert that screams summer? This 15-minute no-bake lemon cheesecake is the answer. Light, zesty, and irresistibly creamy, it’s the perfect treat when you need something sweet without the hassle of baking.
Why You’ll Love This Recipe
With just a handful of ingredients and minimal prep, this cheesecake is ideal for last-minute gatherings or a quick sweet fix. The tangy lemon flavour cuts through the richness, making it refreshingly indulgent.
Ingredients You’ll Need
- Digestive biscuits (or graham crackers)
- Butter (melted)
- Cream cheese (full-fat for best texture)
- Double cream
- Icing sugar
- Fresh lemons (juice and zest)
Step-by-Step Method
- Crush the biscuits into fine crumbs and mix with melted butter. Press into a tin to form the base.
- Whip the cream cheese, double cream, and icing sugar until smooth and thick.
- Fold in lemon juice and zest for that vibrant citrus kick.
- Spread over the biscuit base and chill for at least an hour (if you can wait!).
Serving Suggestions
Top with extra lemon zest, fresh berries, or a drizzle of honey for an elegant finish. Pair with a cup of tea or serve as a light finale to a summer BBQ.
Pro tip: For a dairy-free version, swap cream cheese for coconut yogurt and use plant-based cream.
