You will love this no-bake lemon cheesecake, fresh and light, perfect for fans of tangy desserts.
The combination of the creamy, lemon-flavored filling and the mango compote offers the perfect balance between sweetness and acidity. Additionally, this version is made without gelatin, ensuring a natural and smooth texture.
Tips for Making the Perfect Lemon Cheesecake
No gelatin? No problem! The secret to this recipe is whipping the cream into firm peaks, which allows the filling to set without the need for gelatin.
To make your no-bake lemon cheesecake a success, use good ingredients. Choose room-temperature cream cheese and cold heavy cream for a firm whipped cream. Whip the cream in a chilled bowl and gently fold it into the mixture for a light texture. Press the biscuit base firmly to prevent it from crumbling.
Let the cheesecake chill for at least 8 hours to set properly. Adjust the lemon to your taste, and make sure the mango compote is well-cooled before pouring it over the cheesecake.
The biscuit base :
For this delicious cheesecake, I opted for shortbread biscuits to create the base. Using shortbread demonstrates the versatility in choosing biscuits for a cheesecake base. While classic digestive biscuits are a popular choice, the buttery richness of shortbread complements the lemon flavor beautifully.
To prepare the base, crush the shortbread biscuits into fine crumbs and combine them with melted butter. Firmly press this mixture into the bottom of a 17 cm springform pan, making sure it is compact and even. This straightforward approach results in a crisp, buttery base that perfectly supports the cheesecake.
If you choose to use another type of plain biscuit, without chocolate or fillings, keep the butter quantity at 80 g. However, if you prefer a biscuit that is chocolate-coated or filled (such as an Oreo), reduce the butter to 60 g. This adjustment helps avoid making the base too greasy, as the additional chocolate or filling can contribute extra moisture.
Choosing the Right Cream Cheese for Your Cheesecake
For this no-bake lemon cheesecake, it’s crucial to use full-fat cream cheese. Light or low-fat varieties just won’t set correctly, leaving you with a less-than-ideal runny mess. Classic cream cheese is the go-to here because its tangy flavor pairs perfectly with the lemon juice. If you’re leaning towards a sweeter profile, mascarpone cheese is a great alternative.
Just be aware that mascarpone can be a bit finicky—it’s more likely to separate compared to cream cheese and needs less whipping. If you are outside the U.S., find the best cream cheese you can. Use double cream, also known as heavy cream, for the best results.
To make things sweeter, I prefer icing sugar instead of caster sugar. It dissolves easily and prevents any graininess. To add some extra vibrancy and enhance the lemon flavor, try adding a few drops of food coloring with the lemon juice.
Related Recipes:
Looking for something more indulgent? If you’re a fan of tangy desserts like this lemon cheesecake, you’ll love balancing its lightness with the indulgence of a rich chocolate cake.
No-Bake Lemon and Mango Cheesecake
Ingredients
For the base
- 220 g Biscuits
- 80 g Melted butter
For the lemon cream
- 350 g Philadelphia cheese (at room temperature)
- 70 g powdered sugar
- Zest of one lemon
- 30 ml lemon juice
- 200 ml of heavy cream (to be whipped)
For the mango compote
- 1 ripe mango, cut into small cubes
- A splash of lemon juice
- 1 tsp Sugar
Instructions
The Crunchy Base
- Start by preparing the biscuit base.Crush the biscuits into fine crumbs using a food processor or blender
- Transfer the crumbs to a medium bowl and mix in the melted butter until well combined.
- Press the mixture firmly into the bottom of a 17 cm springform pan, placed directly on your serving plate
- Use the back of a spoon or the flat bottom of a measuring cup to press down evenly and create a compact base
- Chill in the refrigerator while you prepare the lemon cream.
- Tip: For a more flavorful base, consider adding a pinch of cinnamon or some lemon zest to the crushed biscuits.
The Light Lemon Cream
- In a large bowl, combine the Philadelphia cheese with the powdered sugar, lemon zest, and lemon juice. Whisk until the mixture is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form
- Gently fold the whipped cream into the cheese mixture to incorporate air and achieve a light texture
- Pour this lemon cream mixture over the chilled biscuit base and smooth the surface with a spatula
- Refrigerate the cheesecake for at least one night to allow it to fully set.
- Tip: For a richer flavor, you can add a touch of vanilla extract or a bit of orange zest to the cream.
The Tangy Mango Compote
- While the cheesecake is setting, prepare the mango compote. In a small saucepan, combine the mango cubes, lemon juice, and sugar. Cook over low heat for about 15 minutes, stirring occasionally, until the mango becomes tender and slightly caramelized. Allow the compote to cool completely before spreading it generously over the chilled cheesecake.
- Tip: To achieve a smoother texture, you can blend the compote slightly before adding it to the cheesecake, if desired.
Notes
Preparing and Storing Your Lemon Cheesecake
For this lemon cheesecake, it's best to prepare it the day before you plan to serve it. This allows the flavors to develop fully and the texture to firm up. After assembling the cheesecake, let it chill in the refrigerator for at least one night before serving. If you're making the mango compote in advance, it can be prepared, covered, and refrigerated for up to 10 days.Freezing
To prepare ahead of time, freezing the cheesecake is a great option. I recommend freezing the cheesecake without the mango compote and adding it just before serving. Let the cheesecake cool completely at room temperature before freezing. If you’re freezing the cheesecake in its springform pan, remove the sides of the pan and wrap the cheesecake with plastic wrap and a layer of aluminum foil. For freezing without the pan, gently run a sharp knife under the crust to release it from the bottom of the pan. Slide the cheesecake onto a piece of parchment-covered cardboard or a plate. Wrap it in several layers of plastic wrap, followed by a final layer of aluminum foil. The cheesecake can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, then add the toppings.Recommended Tools
To successfully make your cheesecake, consider using these tools: a citrus juicer for the lemon, a zester for fine zest, a food processor to crush the biscuits, an electric mixer to whip the cream, and a 17 cm springform pan for a sturdy base. A large roasting pan can also be used for the water bath, along with an offset spatula and a piping bag with a Wilton 1M tip for decorating with whipped cream.Toppings and Variations
In addition to the mango compote, you can top your cheesecake with whipped cream, fresh lemon slices, or berries like blueberries. For an extra touch of indulgence, fruit sauces such as raspberry or strawberry also pair wonderfully with this cheesecake.Frequently Asked Questions
Can I use lime instead of lemon? Yes, you can substitute limes for lemons, or try my lime cheesecake recipe. Can I make mini cheesecakes? Yes, to make about 30 mini cheesecakes, use a muffin tin and follow the same basic instructions, adjusting quantities as needed. With these tips and techniques, you'll be ready to create a delicious and refined lemon cheesecake that will impress your guests!
