No-bake lemon cheesecake

Name: No-bake lemon cheesecake
Prep time: 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: En
Ingredients: 250 g salty crackers (like Tuc); 100 g butter; 250 g cream cheese (like Philadelphia); 250 g mascarpone; 2 natural yogurts (unsweetened); 200 g icing sugar; 2 tbsp lemon juice; zest of 1 and 1/2 lemon; 1 tsp vanilla extract; 100 ml whipped cream; lemon slices

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Dessert

10 servings

Very Easy

3 h 30 m

This could be one of the best lemon cheesecakes or lemon desserts you could ever try! The contrast of the slightly salty crust with the creamy cheese and the acidity of the lemon makes it irresistible! If you're looking for a light and fresh dessert, this is the one for you! :)

Materials

electric mixer
blender
7-inch springform pan
parchment paper
acetate

Preparation

Preparation30 min

Waiting time3 hours

For the crust:
Crush the crackers and add the butter. Mix until you obtain a paste.
Line the bottom of the springform pan with parchment paper and the sides with acetate (if you don't have acetate, use strips of the same parchment paper).
Press the previous mixture into the bottom, making it compact. Push it up the sides to create high edges.
Freeze for 10 minutes.
For the cheesecake:
Mix all the ingredients with an electric mixer.
Pour the cheesecake mixture over the crust. Smooth the surface and refrigerate for 2 hours. Then, freeze for 1 hour. This will help maintain the texture (since our cheesecake does not contain gelatin).

Another option is to leave it in the refrigerator overnight until the next day.
To decorate, whip 100 ml of cream and pipe it around the surface using a pastry bag with a star tip.
Between each dollop of cream, place half a lemon slice.
Sprinkle some lemon zest on top and there you have it! Enjoy!