Summer-Perfect Lemon Cheesecake – Creamy, Zesty & No Oven Needed!

Summer-Perfect Lemon Cheesecake

When the summer heat hits hard, the last thing you want is to stand in front of a hot oven. That’s why this no-bake lemon cheesecake is my ultimate go-to! It’s refreshingly tangy, perfectly creamy, and has just the right amount of sweetness to balance the citrus kick. 

The texture? Silky smooth — it just melts in your mouth. This recipe combines the bright flavor of fresh lemons with the richness of cream cheese, all sitting on a buttery cookie base. It’s light enough to enjoy after lunch yet indulgent enough to serve at a summer party. 

And the best part? No oven, no complicated steps — just mix, chill, and enjoy. Whether you’re making it for family, friends, or just yourself (hey, no judgment!), this lemon cheesecake will become your sunny-day dessert favorite. Here’s how to make it:

Summer-Perfect Lemon Cheesecake – No Oven Needed!

---

Ingredients

Lemon Curd

• 2 eggs
• 70g lemon juice
• 80g sugar
• Zest of 2 lemons
• 40g butter

Cookie Base

• 60g crushed biscuits
• 30g melted butter

Cheesecake Filling

• 200g cream cheese
• 35g sugar
• 200g whipping cream
• 70g lemon curd (prepared above)
• 8g gelatin sheets
• 20g milk

---

Instructions

1. Make the Lemon Curd

1. In a heatproof bowl, whisk together eggs, lemon juice, sugar, and lemon zest.
2. Place the bowl over a pot of simmering water (double boiler method).
3. Stir constantly until the mixture thickens.
4. Add butter and stir until fully melted and smooth.
5. Remove from heat and let it cool completely.

2. Prepare the Cookie Base

1. Mix crushed biscuits with melted butter until the texture feels like wet sand.
2. Press this mixture firmly into the bottom of your cake mold.
3. Chill in the fridge while you prepare the filling.

3. Make the Cheesecake Filling

1. Soak gelatin sheets in cold water until soft.
2. Heat milk until warm, then dissolve the softened gelatin in it. Set aside.
3. In a mixing bowl, beat cream cheese with sugar until smooth.
4. Add whipping cream and continue beating until soft peaks form.
5. Mix in the cooled lemon curd.
6. Add the dissolved gelatin mixture and stir well.

4. Assemble & Chill

1. Pour the cheesecake filling over the chilled biscuit base.
2. Smooth the surface with a spatula.
3. Refrigerate for at least 4 hours, or until fully set.

Tips for the Best Lemon Cheesecake

1. For extra tanginess, add a little more lemon juice or zest to the filling.
2. Use good-quality fresh lemons for the brightest flavor.
3. Garnish with thin lemon slices, whipped cream, or fresh mint before serving.

🍋 Summer-Perfect Lemon Cheesecake – Q&A

Q1: Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives a brighter, more natural flavor. If using bottled, choose one without added sugar.

Q2: Can I make the lemon curd ahead of time?
Absolutely! You can store it in an airtight jar in the fridge for up to a week before using it in the cheesecake.

Q3: What biscuits work best for the base?
Digestive biscuits, graham crackers, or even vanilla wafers work perfectly for a buttery, crumbly base.

Q4: How do I make it without gelatin?
You can substitute with agar-agar, but adjust the quantity as it sets more firmly. Alternatively, make a softer version without any setting agent.

Q5: Can I freeze this cheesecake?
Yes, but for the best texture, enjoy it fresh from the fridge. If freezing, thaw in the fridge overnight before serving.

This cheesecake is like sunshine on a plate — creamy, zesty, and absolutely refreshing. Perfect for summer picnics, parties, or those days when you just want something sweet without turning on the oven.