Introducing the tangiest, creamy, and most indulgent dessert you’ll ever have – the No-Bake Lemon Cheesecake! This cheesecake requires no oven, no fuss, and is ready to be served in no time. Perfect for a warm summer day, this cheesecake is a refreshing change from traditional baked cheesecakes. With a crumbly graham cracker crust, a creamy lemon filling, and a tangy lemon glaze, this cheesecake is the epitome of summer in every bite. So, get ready to tantalize your taste buds with this zesty, delightful dessert.
What Makes This Cheesecake Different From Other Cheesecakes?
This No-Bake Lemon Cheesecake is different from traditional baked cheesecakes because it doesn’t require an oven. This makes it the perfect dessert for a warm summer day or for those who don’t have access to an oven. The lack of baking also gives the cheesecake a unique texture that is creamier and tangier than traditional baked cheesecakes.
Can I Use Other Citrus Fruits Instead Of Lemon For This Recipe?
Yes, you can use other citrus fruits such as orange, lime, or grapefruit instead of lemon to make this no-bake cheesecake. However, the flavor of the cheesecake will change based on the fruit you use. Consider the taste profile of the fruit before making a substitution and adjust the amount of sugar and zest accordingly to taste.
What Can I Use Instead Of Graham Crackers For The Crust?
If you don’t have graham crackers on hand, you can use any type of cookies or crackers that you like. Digestive biscuits, animal crackers, or even vanilla wafers can be used to make the crust. Simply crush the cookies or crackers into fine crumbs and mix with melted butter, as directed in the recipe.
More Dessert Recipes
No-Bake Lemon Cheesecake
- Non-Stick Cooking Spray
- 1 cup dates pitted and chopped
- 1 cup raw almonds
- 2-3 tbsp unsweetened coconut shredded
- 3½ cups cashews soaked overnight
- ½ cup coconut oil melted
- 2 tbsp freah lemon rind grated finely
- ¾ cup fresh lemion juice
- ¾ cup maple syruo
- 10 drops liquid stevia
- 1 tsp vanilla extract
- to taste salt
- Grease a springform pan with cooking spray.
- For crust: in a food processor, add the dates, almonds, and coconut and pulse untilmixture just starts to combine.
- Transfer the mixture into the prepared springform pan and, with the back of a spatula,smooth the surface of the crust.
- For filling: in the clean food processor, add the cashews and oil and pulse untilwell combined.
- Add the remaining ingredients except for lemon slices and pulse until creamy andsmooth.
- Pour the mixture over crust evenly and with the back of a spatula, smooth the top.
- Refrigeratefor about 1 hour.
- Cut into 12 equal-sized slices and serve.