Description
Creamy and refreshing no-bake lemon cheesecake with a buttery shortbread crust and fresh lemon flavor.
Ingredients
Scale
- 300 g shortbread biscuits
- 100 g unsalted butter
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml fresh lemon juice
- 150 ml double cream
- 2 tbsp icing sugar
- Lemon slices
- Lemon zest
Instructions
- Crush the shortbread biscuits into fine crumbs.
- Mix melted butter into the biscuit crumbs.
- Press the mixture into the base of an 8-inch springform pan.
- Chill the crust while preparing the filling.
- Whisk cream cheese and icing sugar until smooth.
- Pour in double cream and whisk until thickening.
- Add lemon juice and whisk until thick and creamy.
- Spread the filling over the chilled crust.
- Refrigerate for at least 6 hours or overnight.
- Whisk double cream and icing sugar for decoration.
- Pipe cream onto the cheesecake.
- Decorate with lemon slices and lemon zest before serving.
Notes
- Use full-fat ingredients for the best texture.
- Chill overnight for cleaner slices.
- Store in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Chilling Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 19
- Sodium: 210
- Fat: 31
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 85