This no-bake cheesecake has a fresh, tangy-sweet flavor from lemon juice and zest that blends perfectly with the smooth, creamy cream cheese. The texture is soft, light, and super refreshing—perfect as a dessert on a hot day. It's really simple to make: just mix, pour, and chill in the fridge, no need to turn on the oven.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie or digestive biscuits
- 100 grams Unsalted butter, melted
- 400 grams Cream cheese, room temperature
- 100 grams Fine granulated sugar
- 250 ml Heavy cream (whipping cream), cold
- 80 ml Fresh lemon juice
- 1 lemon Grated lemon zest
- 1 tsp Plain (unflavored) agar-agar powder
- 3 tbsp Water, boiled and cooled
- 1 tbsp Extra granulated sugar for the agar mixture
- 3 slices Thin lemon slices for garnish
- a few leaves Fresh mint leaves for garnish
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👩🍳 Instructions
- 1 Crush the Marie biscuits using a food processor, or place them in a plastic bag and crush with a bottle until they become fine crumbs.
- 2 Mix the biscuit crumbs with the melted butter, stirring until the texture resembles wet sand.
- 3 Pour the biscuit mixture into the base of a springform pan (about 7-8 inches/18-20 cm in diameter) or into individual serving glasses. Press down firmly and evenly using the back of a spoon or the bottom of a glass.
- 4 Chill the biscuit crust in the fridge for about 15-20 minutes to let it set and firm up while you prepare the cheesecake layer.
- 5 In a large bowl, beat the cream cheese and fine granulated sugar with a mixer on medium speed until smooth, creamy, and lump-free, about 2-3 minutes.
- 6 Add the lemon juice and grated lemon zest to the cream cheese mixture, then beat again until well combined and fragrant.
- 7 In a separate bowl, whip the cold heavy cream with a mixer on high speed until it forms soft to stiff peaks.
- 8 Dissolve the agar-agar powder with the cooled boiled water and extra sugar in a small saucepan. Cook over low heat, stirring, until it comes to a brief boil and dissolves completely, then let it cool slightly until just lukewarm (don't let it set).
- 9 Pour the lukewarm agar mixture into the cream cheese mixture while stirring quickly and evenly so it doesn't clump.
- 10 Gradually fold the whipped cream into the cream cheese mixture using a spatula, folding gently so you don't lose too much air and the texture stays light.
- 11 Pour the cheesecake batter over the set biscuit base, smoothing the surface with a spatula.
- 12 Cover the pan with plastic wrap and chill in the fridge for at least 6 hours or overnight so it sets completely and slices easily.
- 13 Before serving, carefully remove the cheesecake from the pan. Garnish the top with thin lemon slices and fresh mint leaves.
- 14 Slice using a knife dipped in warm water and wiped dry for clean cuts, and serve chilled.
💡 Tips
• Make sure the cream cheese is completely at room temperature before beating so the texture turns out smooth and lump-free.
• Don't pour the agar mixture into the cream cheese mixture while it's too hot, as this can cause the cream cheese to curdle or clump.
• For a stronger lemon flavor, add a little lemon extract or extra grated lemon zest.
• This cheesecake can be stored in the fridge for up to 4 days in a tightly sealed container; don't store it in the freezer, as the texture may change.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
5 gramg
Protein
24 gramg
Fat
22 gramg
Carbs
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