Description
A creamy, airy no bake cheesecake with a buttery biscuit crust and a hint of lemon — perfect chilled dessert for any occasion.
Ingredients
Scale
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 200 ml whipping cream, cold
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp gelatin powder, bloomed in 2 tbsp water
- Pinch of salt
Instructions
- Mix crushed biscuits with melted butter and press into the base of a 20cm springform pan. Chill for 10 minutes.
- In a bowl, whip cold cream to stiff peaks and set aside.
- Beat cream cheese, sugar, vanilla, lemon juice, and salt until smooth.
- Heat bloomed gelatin gently until dissolved, then fold into the cream cheese mixture.
- Gently fold whipped cream into the cream cheese mixture until uniform.
- Pour filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Decorate with fresh fruit, chocolate, or nuts before serving.
Notes
- Use blocks of cream cheese, not tub cream cheese, for best texture.
- Ensure whipping cream is very cold for best volume.
- Allow cheesecake to set fully for clean slices.
- Optional: make a fruit topping or drizzle caramel on top.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: No Bake Cheesecake, Easy Cheesecake, Chilled Cheesecake, Creamy Cheesecake Dessert