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It was my birthday yesterday – I’m finally 18! This means that we had to celebrate with cake. Cheesecake. In fact, this no-bake lemon cheesecake is my absolute favourite dessert and I’ve requested it for my birthday for the last 5 years! Plus, there’s no gelatin needed which means that it’s both vegetarian and super creamy!
Now, the crust is actually made with chocolate hobnob biscuits, but you can use digestive biscuits instead (graham crackers for you Americans!). We have tried it with gingersnap biscuits before, but it was too hard to cut; it cracked and fell apart! So, while it tasted delicious, we now usually use chocolate hobnobs for our no-bake cheesecake base.
This is where this recipe starts to get a little time consuming; you have to leave the base to set in the fridge before you make your lemon cheesecake filling. So, in that time you can either make something else, take a nap or watch tv – it’s up to you!
When you make your cheesecake filling, the thing that sets it is actually the lemon juice. Therefore, it’s best to use fresh lemon juice and the quantity you need will actually vary. This depends on the weather, your lemons and so many other things that it’s hard to predict! For us, it’s usually around 7 tbsp lemon juice, but if you’re unsure then add a little more – it won’t do any harm!
If you were to use too little lemon juice and it didn’t set properly, that’s ok! It happens to us sometimes even though we’ve been making it for years. It still tastes delicious, it just won’t set. So when you cut it, all the filling will gently ooze into the gap! I’ve eaten a few like this and trust me, they’re still impossible to resist! Sure, it looks better if they set, but what really matters is the taste and this recipe certainly won’t let you down there!
Then, you just spread your filling inside your cheesecake base, leave the whole thing to set in the fridge, and voila! All ready to eat! In fact, sometimes we have a little bit of the cheesecake filling leftover and just spoon it on to biscuits to eat just like that. It’s so good! I’d probably live off this cheesecake if I could, honestly. And that is what makes it the ultimate no-bake lemon cheesecake – it just tastes best!
In fact, the filling for this cheesecake tastes rather like my white chocolate frosting for my strawberry and white chocolate cupcakes! I did eat that frosting on biscuits too. While this cheesecake doesn’t include white chocolate, it would still be great on cupcakes! Although, no-bake cheesecake filling might be a little too runny to pipe neatly!
Another similar type of recipe is my berry cheesecake breakfast bowl. It’s a little lighter on the sugar and has plenty of fresh berries, making it a perfect summer breakfast.
Do I need any special equipment to make this cheesecake?
Honestly? Not really!
After all, with a food processor, you can gradually add the butter while it mixes the crumbs so that it becomes well-distributed. Otherwise, some areas of your base might be more buttery than others – and potentially to chewy, while drier areas may be more crumbly and fall apart when you slice your cheesecake.
You also may need to buy a flan dish if you don’t have another dish of a similar size and shape. If you do end up needing to buy one then don’t despair – they have plenty of uses besides flans!
Of course, there’s also the usual equipment that most people already own, including:
- a can opener for the condensed milk
- a juicer so that you can use fresh lemon juice rather than pre-bottled
- a zester or microplane so that you can decorate it with nice, fresh lemon zest
- electric kitchen scales – after all, how else are you going to measure out your ingredients?
Equipment Recommendations for those in the UK:
- 525 g (18.5 oz) chocolate hobnob biscuits, 2 regular packets
- 70 g (5 tbsp) butter
- 3 tbsp golden syrup
- 250 ml (1 cup) double (heavy) cream
- 250 ml (1 cup) condensed milk
- 225 g (8 oz) cream cheese
- 7 tbsp lemon juice, 3-4 lemons
- lemon zest (optional), to decorate
- Blitz biscuits in a food processor until crumbed. Generously grease a 10" flan dish.
- Over low heat, melt the butter and golden syrup together.
- With the food processor on low speed, slowly add the melted butter and syrup to the biscuit crumbs. A sticky base mixture should start to form. You may need to finish combining them by hand.
- Spread the base mixture evenly around the base and up the sides of the dish, making sure to fill in any gaps or cracks. Press it down slightly to ensure it is solid. Chill for 1/2 hour minimum.
- Using a hand whisk, mix the heavy cream until thickened.
- Add the condensed milk and cream cheese. Stir to combine thoroughly.
- Gradually add lemon juice and mix it in. Stop the mixer and take the bowl from the machine. Give it a gentle shake. The mix will hold together and ripple if it is set. If it still looks runny you need to add more lemon juice (up to 10 tbsp total without greatly affecting the flavour).
- Spoon the filling mixture in to the base and spread evenly with the back of a spoon. Chill for at least 2 hours to set.
- Garnish with chopped chocolate flake and lemon zest and serve. It will keep in the fridge for up to 5 days.
Chocolate hobnob biscuits can be swapped for digestives (graham crackers) or ginger biscuits.
If you live somewhere hot, you may need more lemon juice for the cheesecake filling to set. It will also melt quickly if left out of the fridge for long on hot days.
The cake keeps in the fridge for up to 5 days.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 703Total Fat 41gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 12gCholesterol 77mgSodium 265mgCarbohydrates 76gFiber 4gSugar 63gProtein 11g
All nutrition values are an estimate and may vary.
If you like this recipe and are looking for more delicious desserts, try my strawberry & white chocolate cupcakes with white chocolate cream cheese frosting, or how about my 4-ingredient almond milk pancakes – they might sound more of a brunch than a dessert, but trust me – they’re delicious and easy enough to eat any time!
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