This right here is the lightest, creamiest and most incredible no bake lemon cheesecake recipe EVER! It’s also really easy to create using my simple step by step pictures and helpful top tips, making this easy lemon cheesecake recipe the PERFECT make ahead dessert. Ideal for dinner parties, Summer barbecues, family gatherings… well, just about any occasion you can think of! It’s just as silky smooth as my popular no bake vanilla cheesecake recipe!
No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and stodgy. Not this bad boy! I kid you not, every single person that had a slice exclaimed that this lemon cheesecake was ultra light, zingy yet creamy, cloud like and moreish! That’s not a bad review for a seriously easy dessert recipe is it?!
It’s also difficult to get a no bake cheesecake wrong which is why I love them so much. ANYONE can make it and come across like a master patissier that’s been crafting for years… especially when you make it look super fancy with my CRAZY easy decoration tip! (See further down the post for my top tips.)
This honestly is the best lemon cheesecake recipe I’ve ever made. (Coming in top alongside my mango and white chocolate cheesecake recipe!) It’s the perfect balance of tangy and creamy.
I always see cheesecakes on the internet topped with these perfect, silky smooth swirls of whipped cream. But whenever I try it, the cream over whips and becomes grainy. Every time you touch whipped cream it seems to whip it some more – even the act of squeezing it through a piping nozzle ‘whips’ it and can cause it to look really unappetizing.
My answer? Mini meringue nests! They have the most beautiful and perfect swirl without any of the potential errors or headaches. Look great too don’t they? I’m all about making life easier.
Even if you’re not a lemon fan, you can still make good use of my meringue nest tip! Check out my no bake chocolate cheesecake recipe for example.
Here is what you will need to serve 10-12
(For a printer friendly version, see the recipe card at the end of this post)
For the Base
For the Filling
For the Topping/Decoration
*If from the US, substitute these for graham crackers
Lightly grease and line the base and sides of your tin, set to one side.
In a food processor, blitz the digestive biscuits until they become fine crumbs then add in the lemon zest. Next gently melt the butter in a bowl in the microwave in 10 second blasts. Pour this gradually into the biscuit crumbs while the processor is on and keep going until it comes together like wet sand.
Tip the crumbs into the lined tin and press firmly into the base and up the sides. Place this in the freezer to firm up while we make the filling.
In a large bowl with a whisk, whip the cold double cream until it starts to thicken. (I prefer to do this by hand as it’s SO easy to overdo it with a machine!)
Then sift in the icing sugar and whip again until it forms stiff peaks. Be careful not to go too far.
In an electric stand mixer with the whisk attachment, beat the room temperature cream cheese until softened. (You can also do this in a large bowl with an electric hand whisk)
Next, add in the golden caster sugar and whisk again for 2-3 minutes until smooth and shiny.
Then add in the lemon curd and lemon zest and give it a good mix again. Watch that the lemon zest hasn’t stuck to the whisk attachment – you may need to scrape it off.
Finally, fold in the whipped double cream. I like to add about a third of the cream in at a time to make it easier.
Your filling is finally ready! Let’s pour that into the prepared base and smooth it out using a spatula.
Place into the fridge to set fully for at least 4 hours. (Overnight is best if you have the time.)
At this point it’s optional for you to add the lemon curd topping – see below.
If you want your lemon curd topping to cascade like a beautiful river of lemony goodness down the side of your slices – wait until about an hour before serving to add the topping. If you’d rather it was a little more ‘set’ add it on before the 4 hours setting time. (Just after you’ve made the filling and poured it into the base.)
Simply weigh out the lemon curd into a small bowl and mix until smooth and loose with a spoon. Pour this on top of the cheesecake and smooth out over the whole thing. Place back into the fridge to chill.
That’s it until right before serving!
When it’s set, carefully remove the tin and peel away the lining. Place onto a serving plate or cake stand.
Now all that’s left for you to do is slice up a lemon and cut each circular slice into half circles. Then top the cheesecake with mini meringue nests and lay a slice of lemon in between each one.
Store any leftover cheesecake in the fridge and consume within 3 days.
That’s it. Didn’t I tell you it was easy? Have you tried a slice yet? Is it not the most creamy and tantalizingly wonderful lemon cheesecake you’ve EVER tastes? Me too!!
What’s your all time favourite cheesecake flavour? This epic Biscoff Cheesecake is definitely one of mine! Let me know in the comments section below.
I hope you enjoyed the post my lovelies, until next time. Emma x
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Hands down, the lightest, creamiest most moreish and luxurious lemon cheesecake EVER! You need this in your life!
Grease & line the base and sides of the tin. Blitz the biscuits in a food processor then add the lemon zest and pour in the butter. Blitz again briefly until it clumps together.
Press the crumb mixture into the base and sides of the tin and freeze until needed.
Whisk the double cream until thickening (I do this by hand) then sift in the icing sugar and whisk until stiff peaks form. Set to one side.
In an electric stand mixer (or a large bowl with an electric hand whisk) beat the cream cheese until softened. Add in the caster sugar and whisk again until smooth and shiny.
Add the lemon curd and lemon zest and mix again until smooth. Then carefully fold in the whipped cream in thirds until blended.
Pour the filling into the prepared base and smooth out.
Weight the lemon curd out into a bowl and mix with a spoon to loosen. Smooth it out over the top of the cheesecake then place in the fridge to set for at least 4 hours. (Overnight is fine too.)
Just before serving, top with mini meringue nests and half circle slices of lemon.
Store your lemon cheesecake in the fridge and consume within 3 days.
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