This no-bake lemon cheesecake made without eggs is smooth, creamy and tangy. Serve super-chilled for a light, citrusy and refreshing dessert your guests will love!
680gramscream cheese3 packets of 8 oz cream cheese (eg. Philadelphia), at room temperature
2tablespoonscrème fraîche
100gramsgranulated sugar½ cup
2tablespoonspowdered sugar
60gramssour cream¼ cup
1teaspoonvanilla extract
1tablespoonlemon zest(zest of 1 lemon)
1tablespoonlemon juice
Instructions
Crust
Grease a 20 cm or 9-inch pie dish with butter. Mix the crust ingredients together and line the bottom and sides of the pie dish, using a measuring cup to pack it down firmly.
200 grams cookie crumbs, 65 grams light or dark brown sugar, 113 grams melted butter
Filling
In a medium bowl, beat together the cheese, crème fraîche, both sugars, sour cream, vanilla, lemon juice and lemon zest for around 2 minutes, till smooth and creamy.
Pour the filling into the crust, smoothing it down, then cover with plastic wrap. Best served very chilled - place in the freezer for one hour to chill quickly, or transfer to the fridge to serve later.
Notes
Remove the cream cheese from the fridge around 20 minutes in advance so that it softens and mixes well with the other ingredients.When zesting the lemon, take care not to shave off any of the white pith under the skin as that will give a bitter taste.This cheesecake is best served super-chilled so prepare it ahead of time, cover in plastic wrap and chill for several hours. If you don't have much time, cover and place in the freezer for one hour, decorate and serve.Chill the cheesecake before adding any decoration or topping for a neater result.Wrap and store leftovers in the fridge.