Easy No Bake Lemon Cheesecake
Happy New Year everyone! I hope and pray that 2021 is going to be a year filled with brighter days and new beginnings.
We started off our year on a sweet note with this Easy No Bake Lemon Cheesecake.
Easy No Bake Lemon Cheesecake
For you my friends that have had a challenging year and have lost loved ones, my heart goes out to you. I hope this year allows you to heal and find peace again.
I wish I could do more for everyone and take away the insanity that’s happening in the world right now. Although I didn’t feel so stressed last year I suddenly feel the anxiety too.
If you ever feel alone and you need a shoulder you can always send me a message. These are crazy times and I know we can all do with a little support without any judgement.
Without being a pessimist I think this year is going to have it’s share of challenges too. However, we have to find a way to rise above those challenges.
This year let us make choices wisely. Let us choose what makes us happy and lights up our soul. Life is far too short so don’t be weighed down by what doesn’t serve you.
Now for this Delicious Easy No Bake Lemon Cheesecake. This is one choice you won’t regret. I promise if it’s cheesecake it never goes to waste in our home.
No Bake Lemon Cheesecake
I stopped myself from making a whole No Bake cheesecake before because it never sets quite as well as I wanted it to. Although this one doesn’t set as well as one with gelatine I think the Agar Agar does help.
This is a cheesecake I have been making for years and although it never set well my family still devoured it. But I also wanted to make it look pretty so I had to find a way to make it work.
It has a few ingredients and the Agar and Agar can be found in most baking stores. Here in SA Dis-Chem also has stock of it.
However, you are ok with using Gelatine you can substitute the Agar Agar with that.
How to make this Easy No Bake Lemon Cheesecake
It is so quick and easy to make this cheesecake. I use a pack of Bakers Tennis Biscuits for the base so there is no baking involved at all.
For those that are strictly vegetarian you can use an eggless biscuit or cookies for the base.
You have to use cream cheese that is at room temperature. If your cream cheese it not soft enough you will end up with a lumpy filling.
Full fat cream cheese works best for this cheesecake as it allows it to set better but medium fat works well too.
The base can be processed in a food processor. Then it’s just about mixing the filling and adding it to the base. It’s then refrigerated overnight and you have a cheesecake.
I think because I make so many lemon stuff these days my tastebuds is more acquired to the taste. I find myself using a lot more lemon that I have in the past.
If you can’t handle too much lemon feel free to adjust it accordingly.
Easy No Bake Lemon Cheesecake Recipe
As always my recipes are pretty easy. This cheesecake can be made by anyone. Nothing complicated about this Cheesecake so you don’t need much skills.
You can get some filling onto the sides of the springform pan. That way even if your filling is not completely set it still stays intact.
However, I don’t always do this. In fact I think it does help with the prettiness but I prefer biscuit just on the base.
Although you can allow this cheesecake to set for about 5 hours, I prefer to wait a little longer. It’s why I say overnight, it just gives it a better chance to set well.
This is by no means a firm cheesecake like my Baked Cheesecake but it is also not as soft as my Cheesecake Trifle. Let’s just say it’s somewhere in between.
More Decadent Desserts to try:
Decadent No Bake Chocolate Cheesecake
Super Moist Chocolate Sheet Cake
First Posted 5 Jan 2021 Updated 21 November 2022
Easy No Bake Lemon Cheesecake
Ingredients
- 200 gram tennis biscuits
- 100 gram butter melted
- 500 gram full fat or medium fat cream cheese room temperature
- 1/4 cup castor sugar
- 2 cups/500ml fresh cream
- 1x385 gram condensed milk
- 2 tsp agar agar
- 3 tbsp warm water
- 5 tbsp lemon juice
Instructions
- Using a food processor process the tennis biscuits until it resembles fine breadcrumbs. Mix in the melted butter
- Using the back of a measuring cup press the tennis biscuits into the base of the pan, press some onto the sides of the pan as well. Refrigerate whilst you make the filling
- Mix the agar agar with 3 tablespoons warm water and set aside. It will look thick and lumpy but that's perfectly ok
- For the filling place the room temperature cream cheese and sugar in a large bowl. Use an electric mixer and mix until smooth and creamy
- Add the lemon juice, condensed milk and agar agar and mix until combined
- Whip the fresh cream separately until just reaches the stiff peak stage. Fold into the cream cheese mixture until combined. Do not over mix
- Pour the filling into the biscuit base. Cover with clingwrap and refrigerate overnight.
- You can decorate with some lemons or berries and more whipped cream if you wish. There is no gelatine in this cheesecake so may not set stiff. It sort of a soft textured cheesecake
Notes
- Agar Agar is a vegetarian version of gelatine, made from red algae. If you are substituting you would need about 4 teaspoons of gelatine. 1 teaspoon/7g of gelatine firmly sets 2 cups of liquids. We do not want it too firm and therefore I recommend 4 teaspoons. However, you may use your discretion here
- This recipe works well if it's halved too. However, you may need only about 2/3 of the packet of biscuits or you will have a slightly thicker base. But that's about personal preference
- I did initially say line the base of the pan, however I don't think it's needed. Some people do struggle to remove the baking paper. You can serve it whilst still on the base or gently remove it by sliding it onto a plate. Loosen it with a very thin knife or spatula. Please be careful though as it could break if not careful
- The lemon juice can be adjusted according to your taste. Bottled lemon juice works fine too
- This cheesecake can stay in the fridge for up to 3 days
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Hi – just a few questions please . You say line the base of the tin , does rhs t mean you remove it off the base for serving ? Given that it’s a soft cheesecake what do you suggest with regards to plating to ensure it doesn’t break etx ?
Second – does one use and equal qty of gelatine to replace the agar agar and still ensure the same softish / not overly firm texture ?
Thank you .. love your recipes and page and posts
Hi Level! I have edited my recipe to include everything you have asked in the notes. Hope it helps. Thank you so much:-)
Hi Lorraine
I also don’t use Beef Gelatine but have since discovered sir francis fish Gelatine. It works amazingly well!
Also, to get a firmer cheesecake, try using 3 tubs cream cheese and 1 fresh cream. That’s how I do it and it sets much better than with 2 fresh cream.
Hi Fatima! Will try and find that gelatine. My kids love this recipe so I didn’t want to change it Bec they are creatures of habit and if I make even the slightest change then they don’t want to eat it. But will try adding less cream and see how that goes, thank you:-)