If you’ve been here for long enough you’ll know by now that I looooove lemon and tbh I love a no bake cheesecake. To be completely honest, I am really not a big fan of any other citrus fruit apart from lemon, so that’s why I use it so much! But, since we are transitioning into the warmer months, I am so happy to be adding berries to my lemon desserts and also to start cooking with other seasonal fruits (hello peaches!)
About the no bake
Again, if you have been here for a while, you will know that I am not a cheesecake baking person, although that’s really in my list of things to get better at and I did make a successful attempt recently with these Mango & Lime Cheesecake Bars. But still, I do feel better making no bake cheesecakes and the best thing is that, without added eggs, you can actually try as you go to make it exactly to your taste! This also makes it all simpler and easier, there’s no need for eggs, all you need is double cream, honey, vanilla and lemon. Once ready, all you have to do is rest it and it’s ready! I like to rest mine overnight, but it’ll be ready to eat after 2-3 hours in the fridge.
The no sugar thing
I really try to add the smallest amount of sugar to all my bakes, although sometimes is hard and, tbh, sometimes nothing can beat a good all sugary dessert, because we all need it at times! But in this case, this cheesecake is absolutely wonderful with just honey and no sugar is needed! Also, I have added so many wonderful sweet berries on top, who needs more sugar!
I topped my cake with a lovely layer of homemade whipped cream and lots and lots of berries.
Hope you enjoy this as much as I do!
No Bake Lemon Cheesecake
For the biscuit base:
- 200 gr of digestive biscuits
- 45 gr of butter
- 1 tbsp of honey
For the cheesecake:
- 600 ml of double cream
- 70 gr of honey
- The zest of 1 lemon
- The juice of 1 and 1/2 medium lemons (feel free to go for 2 full lemons if you really like a cistrussy taste!)
- 1 tbsp of vanilla extract
- Preheat the oven at 170 degrees.
- Using a rolling pin or a food processor, blend the biscuits until they turn into crumbs. While you do that, melt the butter completely. Transfer the biscuit crumbs into a bowl and pour the melted butter over together with the 2 tbsp of honey. Mix well.
- Transfer the mix to a springform baking pan and spread over the bottom and up the sides, firmly pressing down.
- Cook in the oven for 8 minutes, take out and leave it to cool down.
- While the cookie base is cooling down, mix the double cream and honey in a large pot and cook over medium to low heat until it starts simmering, be careful not to burn it. Make sure you use a larger pot than you think you’ll need as the cream will start to raise in the pot. Cook for 5 minutes and then take off the heat.
- Transfer into a glass bow or jar and add the lemon zest, lemon juice and vanilla extract. Mix well using a whisk. Feel free to try the mix as you are adding the lemon so it’s to your taste.
- Pour the filling on to the crust and leave to chill for at least 2 hours or (preferably) overnight. This pie is best enjoyed with some whipped cream and lots of berries!
NOTE: the measurements in this recipe are specific for a 18-20 cm (7-8 inch) springform baking pan.