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Easy No Bake Lemon Cheesecake

This cheesecake is seriously easy to make and so decadent you will be making it over and over again
Prep Time20 minutes
Refrigeration Time8 hours
Course: Dessert
Keyword: easy dessert recipes, easy lemon cheesecake, lemon cheesecake, no bake lemon cheesecake
Servings: 8

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

  1. 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
  2. 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
  3. 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
  4. The lemon juice can be adjusted according to your taste. Bottled lemon juice works fine too
  5. This cheesecake can stay in the fridge for up to 3 days