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You are here: Home / baked / No Bake Lemon Cheesecake Recipe

No Bake Lemon Cheesecake Recipe

December 3, 2015 By Aarthi 15 Comments

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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.


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Check out my 10 Killer Cheesecake Recipes too..

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..

This is a pretty easy to make cheesecake. You just need a handful of ingredients to make this. The more cool thing is you dont need cream cheese to make this cheesecake. So you can easily call this recipe as cheesecake without creamcheese..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.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Chilling Time : Overnight
Serves: 6 to 10

Ingredients:

For Crust:
Digestive Biscuits – 250 grams ( I used milk bikis)
Unsalted Butter – 75 grams melted

For Filling:
Hung Yogurt or Cream Cheese – 1 cup ( I used Homemade)
Icing Sugar or Powdered Sugar – 1 cup
Lemon Zest – 1/2 tsp
Lemon Juice – 1 tblspn or to taste
Cream – 3/4 cup ( I used amul 25% fat cream)
Gelatin or China grass – 1 tblspn
Water – 3 tblspn

For Topping:
Water – 1/2 cup
Sugar – 1/2 cup
Lemon Juice – 2 tblspn
Yellow Food Colour a pinch
Cornflour – 2 tsp
Gelatin – 1.5 tsp
My 1 cup measures 240 ml

Method:
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 untill 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.

Pictorial:
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

I used a removable bottom cake pan..If you dont have 
this, use normal cake pan and line it with plastic wrap

Now for the base

start by melting butter

set aside

take biscuits in a blender

crush them roughly

put that in a bowl

pour over melted butter

give a good mix

Now it is well mixed

spoon that into the pan

press with a spatula

press evenly
now it is all evenly lined

chill it in fridge or freezer till you make the filling
add some water to it

let it soak for 5 mins till it blooms

transfer the mix to a sauce pan

melt it down gently
whip some cream till soft and set aside

Now lets make the cheesecake filling
Take cream cheese or hung curd in a bowl
add in icing sugar
add in lemon zest..zest only the yellow part, dont grate the white bitter part
I added around 1/2 tsp of zest
add in little lemon juice..This depends how lemony
 you want to the cake to be, so taste it and add more..
use a whisk to whip this till creamy
now it is well mixed up
add the gelatin mix in
mix well
add in the whipped cream
fold gently
now it is combined
take the biscuit base from fridge
pour the creamy filling in
smooth the top
chill this till set
Once the cheesecake is set, make the topping..
Take sugar in a sauce pan
add in water
add in lemon juice
add in gelatin
mix well
heat till gelatin is melted
add in yellow food colour
mix well
Now take some cornflour in a bowl
add little water to mix it up
pour it in
cook for few mins till it thickens
Now take your cheesecake
pour this over
now put this in fridge to set again
now it is set
slowly unmould it
DONE
SLICE AND SERVE
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Filed Under: baked, Cheese Cake, Pudding, Ramzan Special Recipes, Recent Recipes

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!

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Comments

  1. sindhu

    December 3, 2015 at 2:57 pm

    is gelatin important?

    Reply
  2. Anonymous

    December 4, 2015 at 3:01 am

    What is othef substitute for gelatin orchina grass.

    Reply
  3. Cate

    December 4, 2015 at 7:32 am

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

    Reply
  4. Aarthi

    December 8, 2015 at 1:49 pm

    @Anonymousno sub for chinas grass of gelatin.

    Reply
  5. Abha

    February 6, 2016 at 9:26 pm

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

    Reply
  6. Aarthi

    February 7, 2016 at 10:51 am

    @Abhagelatin will make this set

    Reply
  7. Anonymous

    September 26, 2016 at 7:50 am

    Fresh cream should be beaten until peak?

    Reply
    • Aarthi

      October 21, 2016 at 1:13 pm

      a little soft peak is enough

      Reply
  8. Shaista

    October 21, 2016 at 10:58 am

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

    Reply
    • Aarthi

      October 21, 2016 at 1:13 pm

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

      Reply
    • Shaista

      October 22, 2016 at 5:03 am

      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

    January 9, 2018 at 1:34 am

    Is Cream cheese and cream cheese spread the same?

    Reply
    • Aarthi

      January 17, 2018 at 5:43 pm

      no they are different

      Reply
  10. Simmi Alam

    February 6, 2018 at 10:56 am

    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

      February 10, 2018 at 6:32 am

      try adding little more gelatin.

      Reply

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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! More About Me…

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