Almost No-Bake Lemon Cheesecake
Rich, creamy…lemon cheesecake! Yes please!
…and it’s no-bake? Well yes, if you don’t factor in the crust. The lemony cookie crust only takes about 8 minutes to brown, so this is almost no-bake. The actual cheesecake doesn’t see the inside of the oven!
You will need a bit of patience though, about 6 hours of patience, to let the cheesecake set up in the fridge…but it’s totally worth it!
If you enjoy cheesecake and also love lemon curd, this beauty will hit the spot!
Watch me whip it up in 60 seconds…
ALMOST NO-BAKE LEMON CHEESECAKE RECIPE | GIMMME A MINUTE EP. 8
*Important…once you add the gelatin into the filling, be sure to whip it up right away! The gelatin can seize up and won’t mix, smoothly, into the filling.
My friend (I’m not saying any names…but you know who you are Angela) recently made this lemon cheesecake. She put all of the filling ingredients together in the bowl to mix them up all at once. I looked over at the bowl and the gelatin was sitting on top in a big pool…and had started to firm up. After trying to mix it in, she ended pulling it out in long gelatin strands. It was the best time I’ve had in the kitchen in a long time! While it made for some good laughs and memories, it probably wouldn’t be great to bite into a big glob of plain gelatin while enjoying this delicious cheesecake.
She was able to save the cheesecake…and it was delicious!
The moral of that story…add the filling ingredients in stages, gelatin last, and beat it right away!
- 15 lemon sandwich cookies
- 3 TB butter
- 1 ts lemon zest
- 1/4 cup sugar
- 1 egg & 1 egg yolk
- 1/8 ts salt
- 2 TB lemon juice
- 1 TB butter
- 1 TB heavy cream
- 1/4 cup lemon juice
- 1 envelope plain gelatin
- 1 1/2 lbs cream cheese softened
- 3/4 cup sugar
- 1/8 ts salt
- 1 1/4 cup heavy cream
Preheat oven to 350 degrees F
Process lemon cookies until finely ground
Add butter and lemon zest and process until combined
Press into bottom of 9" spring-form pan
Bake 5 - 8 minutes until lightly browned
Whisk together sugar, egg, egg yolk and salt
Add lemon juice and cook over medium low heat, stirring constantly, until thick
Remove from heat and stir in butter and cream
Combine lemon juice and gelatin and allow to sit 5 minutes
Microwave gelatin for about 30 seconds until dissolved, set aside
Beat the cream cheese, sugar and salt until creamy
Add heavy cream and mix until light and fluffy
*Mix in 1/4 cup of the lemon curd and the gelatin and beat until airy
Pour into the cooled cookie crust and smooth top
Spoon remaining lemon curd in lines over top and drag the spoon through to make a design
Refrigerate 6 hours or until set
*Once you add the gelatin to the filling, be ready to mix it up right away. The gelatin will seize up if it sits too long.