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    Home

    No Bake Lemon Cheesecake Recipe

    July 7, 2022 By Aarthi 16 Comments

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    No Bake Lemon Cheesecake Recipe with step by step pictures. Buttery biscuit base topped with a creamy cheese filling and a lemon jelly layer.

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    This is one of the recipe which i wanted to try for quite a long time. Finally i made it few days back and it was a super hit. It has a really lovely lemon taste to it which i adore so much.

    TABLE OF CONTENTS
    1. No Bake Lemon Cheesecake Recipe
    2. No Bake Lemon Cheesecake Step by Step

    About this Recipe

    A cheesecake is a sweet dessert with one or more layers. The main and thickest layer is made up of a soft, fresh cheese (usually cottage cheese, cream cheese, or ricotta), eggs, and sugar. If there is a bottom layer, it is usually made of crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake can be made either baked or unbaked (and is usually refrigerated).

    Cheesecake is typically sweetened with sugar and can be flavoured in a variety of ways. The main cheese layer can be flavoured with vanilla, spices, lemon, chocolate, pumpkin, or other flavours. Topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients can add additional
    flavours and visual appeal.

    Similar Recipes,

    Mascarpone Cheesecake

    Strawberry Cheesecake

    Mango Cheesecake

    Mango Custard Cheesecake

    NO Bake Chocolate Cheesecake
    Oreo Cheesecake

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    This cheesecake has three layers. A buttery biscuit layer, a lemon cream filling and a tangy lemon jelly layer. So good and so citrusy. If you adore the taste of lemons then you will love this for sure.

    What is the difference between no-bake cheesecake and regular cheesecake?

    The main difference is that there are no eggs in a no-bake cheesecake, and it sets by chilling in the refrigerator. A baked cheesecake contains eggs in the recipe, is baked in a water bath, and then chilled in the refrigerator. These two cheesecakes have
    completely different textures.

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    This is a pretty easy to make cheesecake. You just need a handful of ingredients to make this. The more cool thing is you don't need cream cheese to make this cheesecake. So you can easily call this recipe as cheesecake without cream cheese. I used hung curd to make this, i took some thick yogurt and poured in some cheesecloth lined over a sieve and put it in fridge and let it drip overnight, the next day i got the beautiful thick hung yogurt which can be easily substituted for cream cheese.

    Ingredients for No Bake Lemon Cheesecake Recipe 

    Unsalted Butter  :
    Unsalted butter allows you to completely control the flavour of your recipe. This is especially important in baked goods that rely heavily on the pure, sweet cream flavour of butter (butter cookies or pound cakes). When it comes to cooking, unsalted butter allows the true, natural flavour of your foods to shine through.

    Hung Yogurt :
    Hung curd is simply yoghurt that has been completely dehydrated. It is very simple to make at home. Tie some curd in a muslin cloth and hang it for at least 3-4 hours, or until all the water has drained out. After this time, the bundle is squeezed to extract all of the water, and the hung curd is ready.

    Lemon Zest :
    The yellow part of the peel (skin) on the outside of a lemon is known as lemon zest. The zest is shiny, brightly coloured, and textured is the fruits outer surface that consumers can see. Essence (the inner white, fibrous membrane directly below the zest which helps to protect the fruit inside).

     
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    How to Make Lemon Cheesecake

    1. Line a 18 cm round baking pan with plastic wrap and set aside.
    2. Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.

    3. Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.

    4. Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.

    5. Whip some cream until it forms soft peaks. Set aside.

    6. Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.

    7. Add in the gelatin mix and give a good mix.

    8. Fold in cream and mix gently.

    9. Spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .

    10. Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well. 

    11. Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.

    12. Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.

    13. Now remove this carefully from tin using the help of plastic wrap and set aside. Slice and serve.

     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected]mail.com and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     
     
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    No Bake Lemon Cheesecake Recipe

    3.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Chilling Time 2 hrs
    Total Time 2 hrs 30 mins
    Course Dessert
    Cuisine American, Indian
    Servings 8 servings
    Calories 331 kcal

    Ingredients
      

    • For Crust:
    • 250 grams Digestive Biscuits I used milk bikis
    • 75 grams Unsalted Butter melted
    • For Filling:
    • 1 cup Hung Yogurt or Cream Cheese
    • 1 cup Icing Sugar or Powdered Sugar
    • ½ tsp Lemon Zest
    • 1 tbsp Lemon Juice
    • ¾ cup Cream I used amul 25% fat cream
    • 1 tbsp Gelatin or China grass
    • 3 tbsp Water
    • For Topping:
    • ½ cup Water
    • ½ cup Sugar
    • 2 tbsp Lemon Juice
    • a pinch Yellow Food Colour
    • 2 tsp Cornflour
    • 1.5 tsp Gelatin

    Instructions
     

    • Line a 18 cm round baking pan with plastic wrap and set aside.
    • Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.
    • Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.
    • Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.
    • Whip some cream until it forms soft peaks. Set aside.
    • Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.
    • Add in the gelatin mix and give a good mix.
    • Fold in cream and mix gently.
    • Now spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .
    • Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well.
    • Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.
    • Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.
    • Now remove this carefully from tin using the help of plastic wrap and set aside..Slice and serve.
    Nutrition Facts
    No Bake Lemon Cheesecake Recipe
    Amount Per Serving (1 servings)
    Calories 331 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 10g63%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 45mg15%
    Sodium 171mg7%
    Potassium 83mg2%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 21g23%
    Protein 3g6%
    Vitamin A 563IU11%
    Vitamin C 2mg2%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    No Bake Lemon Cheesecake Step by Step

     
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    I poured some yogurt over a sieve which is lined with
    cheesecloth and put that in fridge overnight. Now hung
     curd is done..Check this post for detailed post

     

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    I used a removable bottom cake pan..If you don't have 
    this, use normal cake pan and line it with plastic wrap

     

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    Now for the base

     

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    start by melting butter

     

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    set aside

     

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    take biscuits in a blender

     

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    crush them roughly

     

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    put that in a bowl

     

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    pour over melted butter

     

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    give a good mix

     

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    Now it is well mixed

     

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    spoon that into the pan

     

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    press with a spatula

     

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    press evenly

     

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    now it is all evenly lined

     

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    chill it in fridge or freezer till you make the filling

     

     
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    add some water to it

     

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    let it soak for 5 mins till it blooms

     

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    transfer the mix to a sauce pan

     

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    melt it down gently

     

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    whip some cream till soft and set aside
     
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    Now lets make the cheesecake filling
     
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    Take cream cheese or hung curd in a bowl
     
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    add in icing sugar
     
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    add in lemon zest..zest only the yellow part, don't grate the white bitter part
     
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    I added around ½ tsp of zest
     
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    add in little lemon juice..This depends how lemony
     you want to the cake to be, so taste it and add more..
     
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    use a whisk to whip this till creamy
     
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    now it is well mixed up
     
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    add the gelatin mix in
     
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    mix well
     
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    add in the whipped cream
     
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    fold gently
     
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    now it is combined
     
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    take the biscuit base from fridge
     
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    pour the creamy filling in
     
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    smooth the top
     
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    chill this till set
     
     
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    Once the cheesecake is set, make the topping..
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    Take sugar in a sauce pan
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    add in water
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    add in lemon juice
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    gelatin
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    mix well
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    heat till gelatin is melted
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    add in yellow food colour
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    mix well
     
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    Now take some cornflour in a bowl
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    add little water to mix it up
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    pour it in
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    cook for few mins till it thickens
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    Now take your cheesecake
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    pour this over
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    now put this in fridge to set again
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    now it is set
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    slowly unmould it
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    DONE
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    SLICE AND SERVE
    « Kondakadalai Masala Kuzhambu Recipe
    How to Make Sour Cream at Home »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. sindhu

      at

      is gelatin important?

      Reply
    2. Anonymous

      at

      What is othef substitute for gelatin orchina grass.

      Reply
    3. Cate

      at

      It's good when you bake yourself and not the cake 😀

      Reply
    4. Aarthi

      at

      @Anonymousno sub for chinas grass of gelatin.

      Reply
    5. Abha

      at

      Hi can we skip gelatin? What will happen if we don't use it?

      Reply
    6. Aarthi

      at

      @Abhagelatin will make this set

      Reply
    7. Anonymous

      at

      Fresh cream should be beaten until peak?

      Reply
      • Aarthi

        at

        a little soft peak is enough

        Reply
    8. Shaista

      at

      I do not have hand blender, it is possible to whip cream in mixer grinder. Please reply.

      Reply
      • Aarthi

        at

        u can try pulsing it. if you have a hand whisk, you can try whisking it.

        Reply
      • Shaista

        at

        Thanks for your reply, I think I better buy a hand blender, but I am getting confused which one to buy, if you don't mind would you please guide me which one should I get. Thanks again.

        Reply
    9. Anju

      at

      Is Cream cheese and cream cheese spread the same?

      Reply
      • Aarthi

        at

        no they are different

        Reply
    10. Simmi Alam

      at

      Dear Aarthi,
      I had very successfully tried the lemon cheesecake for the first time! However, since then, I have tried it 3 more times but something seems to be going wrong as the cheesecake does not set and remains runny.
      1. I whip the cream till soft peaks with a electric whipper.
      2. i prepared cream cheese at home and add the ingredients mentioned by you and whip this also with the electric beater. (is this step i am doing wrong? bcz maybe cream cheese should not be whipped?)
      3. i pre-soak the gelatin and heat the same till it melts and while lukewarm i add to the cream cheese mix and again mix well.
      4. I add the cream and mix this gently with a spoon and pour this over the crust and chill overnight.
      Still it does not get set!!! can you please try to figure out what i may be doing incorrectly or is there a shelf life for gelatin. by the way the gelatin i bought is not more than 2 months old.
      please help.

      Reply
      • Aarthi

        at

        try adding little more gelatin.

        Reply
    11. Harsha

      at

      Tried the recipe and it was tasty. Got compliments from a guy who studied at US :"It tastes similar to that of cheese factory" 😋

      Reply

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