Simple No-Bake Lemon Cheesecake

This no-bake lemon cheesecake recipe is a hit. A few years ago, I wanted to make an excellent dessert for my mother-in-law’s birthday, so I called my mom and asked her to share a recipe that had lemon and easy to make. My mother-in-law was a very picky person and I was looking for a simple lemon cake with which to impress her. It was a huge success!  She was so very impressed that I decided to add this lemon cheesecake to my cooking classes. Everyone loves it, as this is one of the easiest no bake desserts out there. It’s the perfect choice for a family dinner, and your mom or your family will be impressed. Please let me know if you like this recipe and tell me what should I make next time.

No-Bake Lemon Cheesecake Recipe

Serves: 4-6 people

Prep-time: 3 hours

Ingredients

For the cheesecake:

• 200 g graham crackers, crumbled
• 113 g butter, melted (8 tbsp)
• 10 g gelatin sheets  or 2.5 tbsp gelatin powder
• 250 ml whipping cream
• 300 ml lemon yogurt
• 200 ml cream cheese
• 70 g sugar (5 tbsp)
• Juice from 1 lemon

For the lemon cream:

• 100 ml orange juice
• 100 ml lemon juice
• 70 g sugar (5 tbsp)
• 16 g corn starch (2 tbsp)
• a Sprinkle of Love

Mamma Marzia’s Tip: The gelatin sheets should be soaked in cold water. Do not use warm water.

Method

Prepare the crust: crumble your crackers into a bowl and add the melted butter. Mix very well and pour everything into a round cake pan with a 9 ½-inch diameter (I suggest using a spring-form cake pan). Press the cracker mixture firmly into the bottom of the pan. Refrigerate for 30 minutes.

Place the gelatin in a bowl and cover it with a layer of cold water. Let it soak for 10-15 minutes. Meanwhile, make the cream for the cheesecake.

Whip the whipping cream.

In another bowl, add the lemon yogurt, cream cheese and the sugar. Mix well with a hand-mixer and then add the whipped cream.

Squeeze out the juice from one lemon into a small pan. Drain off the water from the gelatin and add the gelatin to the pan.

Melt the lemon and gelatin over low-medium heat for 1-2 minutes.

Once melted, add to the yogurt and cream cheese mixture. Mix well. Pour the mixture over the graham cracker crust.

Put the cheesecake in the fridge for at least 3 hours or place it in the freezer for 1 hour.

Now it’s time to make your lemon cream.

Pour the orange juice and lemon juice into a small pan.

Add the sugar and the cornstarch and cook over medium heat for 4 -5 minutes, until the cream is nice and thick (it’s very important that the cream is thick, which might take a few minutes longer).

Let it cool down for 2-3 hours.

Remove the cake from the fridge, open the pan very gently and pour the lemon cream on top. Let it cool down for 30 minutes and decorate with lemon slices.