Lemon Cheesecake (No bake)

Lemon Cheesecake (No bake)

This is a fabulously delicious cheesecake that requires little more than half an hour to prepare and rest is all in the fridge. Since i was making it for the first time, i wanted to try a simpler version. I adapted a recipe on the community website of Nigella Lawson.

Kavita Srinivasan


  1. 200 Grams Digestive biscuits
  2. 100 Grams Butter , unsalted
  3. 250 Grams Cream Cheese
  4. 150 Grams Icing sugar
  5. 1 Cup Lemon juice
  6. 100 Grams cream Whipped
  7. 2 Teaspoons Vanilla Essence


45 mins
  1. Add Photo

    Crush the digestive biscuits in a mixer/blender.

  2. Add Photo

    Mix the butter and the crushed biscuits to create a wet sand like mixture.

  3. Add Photo

    Grease a Springform cake dish and put the mixture in it. Spread it and flatten it to cover the entire base.

  4. Add Photo

    Keep the dish in the chiller while you can prepare the topping.

  5. Add Photo

    In an electric mixer, put the whipped cream, cream cheese, vanilla essence and run it.

  6. Add Photo

    Zest the lemon if you would like the flakes in your cake. Add the lemon juice and the zest to the mixture.

  7. Add Photo

    Run the mixer once more till the topping becomes thick and creamy.

  8. Add Photo

    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)

  9. Add Photo

    Refrigerate in the chiller/freezer for 4hrs to allow the cake to set.

  10. Add Photo

    Keep the cake out for 15 minutes before cutting it.

  11. Add Photo

    You can add fruits, berries, jam and chocolate on the top before serving.

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