Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon cheesecake (no bake). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious! With so many spring and summer celebrations and holidays on the way, I thought it would be the perfect time to share this little gem of a recipe.
Lemon Cheesecake (No bake) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lemon Cheesecake (No bake) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook lemon cheesecake (no bake) using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Cheesecake (No bake):
- Get 200 Grams Digestive biscuits
- Make ready 100 Grams Butter , unsalted
- Make ready 250 Grams Cream Cheese
- Make ready 150 Grams Icing sugar
- Make ready 1 Cup Lemon juice
- Get 100 Grams cream Whipped
- Prepare 2 Teaspoons Vanilla Essence
As a huge fan of no bake cheesecake, I am here to tell you that you've got to try this No Bake Lemon Cheesecake! It's a power punch of tasty lemon mixed with the. This classic lemon cheesecake is a no-bake, make-ahead wonder. Light and fluffy no bake cheesecake with a tart lemon taste.
Steps to make Lemon Cheesecake (No bake):
- Crush the digestive biscuits in a mixer/blender.
- Mix the butter and the crushed biscuits to create a wet sand like mixture.
- Grease a Springform cake dish and put the mixture in it. Spread it and flatten it to cover the entire base.
- Keep the dish in the chiller while you can prepare the topping.
- In an electric mixer, put the whipped cream, cream cheese, vanilla essence and run it.
- Zest the lemon if you would like the flakes in your cake. Add the lemon juice and the zest to the mixture.
- Run the mixer once more till the topping becomes thick and creamy.
- Take the cake dish out and spread the topping mix evenly over the biscuit base. (Make sure you check the biscuit base - it should have set)
- Refrigerate in the chiller/freezer for 4hrs to allow the cake to set.
- Keep the cake out for 15 minutes before cutting it.
- You can add fruits, berries, jam and chocolate on the top before serving.
Pour in lemon gelatin and keep mixing until well blended. Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with our favourite Carnation Condensed Milk, this recipe is sure to create the creamiest cheesecake yet. This cheesecake is infused with lemon curd, has a Graham cracker crust, and a lot of toasted meringue — try my No-Bake Lemon Meringue Cheesecake recipe!
So that’s going to wrap it up for this exceptional food lemon cheesecake (no bake) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
