This no bake lemon cheesecake is seriously easy! A crunchy biscuit base is filled with a quick mix with just a few simple ingredients. and then some chilling time and then you are ready to tuck in!
It's so simple to turn this dish into a lemon meringue cheesecake too by adding an easy topping.
Why you will love this no bake lemon cheesecake
- no fiddly use of gelatin to set the cheesecake
- no baking to worry about, just chilling time
- perfect for make ahead entertaining
What are the ingredients?
I've used a biscoff (speculoos) cheesecake crust which is just crushed biscuits and melted butter. If you can't get hold of them ginger nut biscuits are very similar.
The lemon cheesecake filling is very simple. The primary ingredient is a tin of sweetened condensed milk and cream cheese which, when combined with fresh lemon juice, has a reaction which causes the filling to naturally set without baking or gelatin.
If you want to add a meringue topping you'll need egg whites and caster sugar.
How to make a lemon meringue cheesecake
I used a food processor to turn the biscuits into crumbs. These biscuits are naturally very hard so break the biscuits before you process or the sound will be deafening! Alternatively put the biscuits in a bag and bash with a rolling pin or a tin.
Add the melted butter and then press into the base and sides of a loose tin.
I use the base of a straight glass to get the base flat and an edge at the sides so it resembles a pie. Refrigerate while you prepare the filling.
The filling is so quick and simple; just combine some cream cheese with a tin of sweetened condensed milk then add lemon zest and juice until the mixture thickens. This just needs a through mix together for a few minutes.
Pour into the base and smooth flat. Chill for 3 hours or overnight.
Whip the egg whites in a very clean bowl, until you can turn it upside down, then gradually whisk in the sugar until stiff and glossy.
Transfer to a piping bag and pipe little rosettes all over. If you don't fancy this bit just spread it on and fluff it up with the back of a spoon.
I used a blow torch to quickly set the meringue but you could put it under a very hot grill, for just a minute, watching it all the time.
Refrigerate until you are ready to serve.
If you use the meringue topping then this cheesecake is great on its own.
To serve the dessert on its own some red fruits such as rasperries, on the top or served at the sides with a fruit purée is delicious.
This dessert will last for 3 days in the fridge. I don't reccommed freezing this cheesecake.
TOP TIPS FOR FOOLPROOF MERINGUES
- Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites won't whip correctly.
- I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
- Separate each egg and add the whites to the whipping bowl one at a time. This makes it easier in case you come across a bad egg without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
- When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
- These are French meringues, which has the simplest method and ingredients, compared to Italian and Swiss meringue. However, it's vitally important to follow the easy steps.
I really hope that you will try this recipe and let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More dessert recipes to try
No Bake Lemon Cheesecake
- 250 g speculoos biscuits crushed
- 100 g butter melted
- 2 lemons zest and juice
- 454 g sweetened, condensed milk tin
- 300 g cream cheese
- 2 egg whites
- 110 g white caster sugar
- Combine the biscuits with the butter and press into the base and sides of a 20cm loose bottom tin. Leave to chill.
- Whisk together the milk and cheese then add the lemon juice and zest until the mixture thickens.
- Spread the mixture over the base and refrigerate for 3-4 hours or overnight.
- Whisk the egg whites in a clean bowl until stiff peaks are formed then gradually whisk in the sugar.
- Pipe or spread the meringue mixture on top of the cheesecake and use a blow torch to gently set the meringue. Chill until serving.
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