No-Bake Lemon Cheesecake
A fresh and creamy no-bake lemon cheesecake is the perfect dessert when you want something both easy and delicious. The tart lemon and sweet white chocolate create a wonderful balance, while the crisp cookie crust adds a delightful contrast. Ideal for spring, Easter, or as a light way to end a meal.
Author:
@matildesmad
No-Bake Lemon Cheesecake with White Chocolate
Method
- Crush the biscuits into fine crumbs and mix with the melted butter and salt.
- Press the mixture firmly into the base of a cake tin and refrigerate for 20 minutes.
- Melt the white chocolate and allow it to cool slightly.
- Soak the gelatin sheets in cold water for 5 minutes.
- Whisk the cream cheese, powdered sugar, lemon zest, lemon juice and vanilla until smooth.
- Stir in the melted white chocolate.
- Warm ½ dl of the cream and dissolve the softened gelatin in it.
- Whip the remaining cream to soft peaks.
- Fold the whipped cream and gelatin mixture gently into the cream cheese mixture.
- Pour the filling over the chilled base and refrigerate for at least 4 hours, or until set.
- Decorate with chocolate eggs and thyme just before serving.
Ingredients
Base
150 g digestive biscuits
100 g butter, melted
A pinch of salt
Filling
100 g white chocolate
4 sheets gelatin
400 g cream cheese, room temperature
70 g powdered sugar
Zest of 2 lemons
60 ml lemon juice
1 tsp vanilla
2.5 dl whipping cream
To decorate
Pastel chocolate eggs
Fresh thyme
What you will need
What you will need