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Easy No-Bake Lemon Fridge Cheesecake with Creamy Smooth Filling
This Lemon Fridge Cheesecake is a creamy dessert with a buttery biscuit crust and fresh citrus flavour. It’s an easy no-bake cheesecake recipe that’s perfect for entertaining or weekend treats.
Why you will love and enjoy this Lemon Fridge Cheesecake
- It’s completely no bake, so you don’t need to turn on the oven
- The lemon adds a fresh, light balance to the rich cream cheese
- It’s simple to prep ahead and slice when you’re ready
Cream cheese and lemon shine in this smooth cheesecake.
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Lemon Fridge Cheesecake
- Prep Time: 20 minutes
- Refrigerate: 3 hours
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 – 10 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy No Bake
Description
This Lemon Fridge Cheesecake brings together a creamy filling and a crisp biscuit base with a fresh citrus finish. It’s a simple make-ahead dessert that’s easy to serve for any occasion.
Ingredients
- 100 g digestive biscuits or cookies, crushed into fine crumbs
- 50 g sugar
- 50 g butter, melted
- 500 g full-fat cream cheese, softened
- 100 g icing sugar, sifted
- 5 ml vanilla extract or juice of 1/2 a lemon
- 200 ml double cream, cold and lightly whipped
Instructions
- In a mixing bowl, combine 100 g crushed digestive biscuits and 50 g sugar.
- Stir in 50 g melted butter until the mixture looks like damp sand. If it feels a bit dry, add 1 to 2 tsp more melted butter (as needed).
- Line a 20 cm springform tin with baking parchment.
- Press the biscuit mixture firmly into the base using the back of a spoon. Really pack it down so it holds together later.
- Chill in the fridge for at least 20 minutes until firm.
- In a large bowl, beat 500 g softened cream cheese until smooth.
- Add 100 g sifted icing sugar and 1 tsp vanilla extract or juice of 1/2 a lemon, then mix until creamy and fully combined. You can add a little extra lemon juice for a more lively taste.
- Gently fold in 200 ml lightly whipped double cream.
- Don’t overmix; keep it airy.
- Spoon the filling over the chilled base.
- Tap the tin lightly on the counter to remove any air bubbles, then smooth the top with a spoon or palette knife.
- Chill for at least 1 hour, preferably 2 to 3 hours, which gives a much firmer set and cleaner slices.
- To serve, run a knife around the edge, release from the tin, and slice with a warm knife for neat pieces.
Notes
Created, prepared, tried, and tested by Preshana
This Lemon Fridge Cheesecake is a practical dessert that sets well and slices cleanly. It’s a great option when you need something ready in the fridge when friends drop by.
Lemon Fridge Cheesecake is a great choice for anyone who wants a smooth, creamy dessert without baking. The balance of rich cream cheese and fresh lemon makes each slice feel light enough to enjoy anytime, while the firm biscuit base adds just the right contrast.
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Yum, one of my top picks in desserts!
Awesome. Please let me know what you think of this one once made. 😊
Will do.
😊