Description
This No Bake Lemon Cheesecake is a refreshing and creamy dessert featuring a buttery vanilla wafer crust and a luscious lemon-flavored cream cheese filling. Perfectly chilled and topped with whipped cream and fresh fruit, it offers a tangy and sweet treat that requires no oven time.
Ingredients
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- Pinch of salt
- 10 tbsp (140g) unsalted butter, melted
Filling
- 1/2 cup fresh squeezed lemon juice (3-4 lemons)
- 0.25 oz package unflavored gelatin
- 1/4 cup sweetened condensed milk
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (29g) sour cream
- 2 1/2 tbsp lemon zest
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Fresh fruit for topping (optional, e.g., lemon slices, raspberries, mint leaves)
Instructions
- Make the crust: In a medium bowl, combine vanilla wafer crumbs, sugar, salt, and melted butter. Mix thoroughly until the mixture is evenly combined and resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan to form the crust. Place the pan into the refrigerator to chill while preparing the filling.
- Prepare the gelatin mixture: In a medium bowl, pour fresh lemon juice and evenly sprinkle the unflavored gelatin over the surface. Let it stand undisturbed for 4-5 minutes to allow the gelatin to bloom.
- Warm the gelatin: Heat the lemon juice and gelatin mixture in the microwave for 10-20 seconds until it becomes just warm and the gelatin has fully dissolved. Stir in the sweetened condensed milk. Set this mixture aside and allow it to cool to room temperature.
- Mix cream cheese base: In a large mixing bowl, beat the room temperature cream cheese with sugar until smooth and well blended. Add sour cream and lemon zest, mixing again until the mixture is creamy and combined.
- Combine lemon mixture and cream cheese: Once the lemon juice and gelatin mixture has cooled, add it to the cream cheese mixture. Beat together until smooth and thoroughly combined. Set this mixture aside.
- Whip the cream: In a separate large bowl, whip cold heavy whipping cream and powdered sugar on high speed until stiff peaks form.
- Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and lemon mixture in two parts, taking care to maintain the airy texture and ensure everything is evenly combined.
- Assemble cheesecake: Pour the filling into the prepared crust and spread it evenly. Return the cheesecake to the refrigerator and chill for 5-6 hours or overnight, until firm.
- Remove and prepare topping: Once set, carefully remove the cheesecake from the springform pan and place it on a serving plate or platter. In a large mixing bowl, whip the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Decorate: Pipe swirls of whipped cream around the edge of the cheesecake. Add fresh fruit toppings such as lemon slices, raspberries, and mint leaves for added flavor and visual appeal.
- Serve and store: Refrigerate the decorated cheesecake until ready to serve. Best consumed within 4-5 days for optimal freshness.
Notes
- Allow ample time for the cheesecake to chill to ensure it sets properly without baking.
- Use room temperature cream cheese to avoid lumps and achieve a smooth filling.
- Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
- For easier gelatin dissolving, be careful not to overheat the mixture in the microwave.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours.
- The crust can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
