No bake lemon cheesecake
Fresh Food, Recipes
Blogged by: Food by Lucy 31 Aug 2022



  • 2 sleeves of Graham Cracker Crumbs
  • 3 Tbsp brown sugar
  • 6 Tbsp Unsalted Butter, melted
  • Pinch of salt
  • 1.5 cups heavy whipping cream
  • 2 blocks cream cheese (room temperature)
  • 1/3 cup sour cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon and rind
  • 1 punnet of blackberries
  • Peeled Lemon rind 
  • Mint leaves
  • Zest of 1 lime 

  • Place biscoff biscuits into a blender. Blitz until it’s a fine crumb. Add the melted butter and blitz again. Should feel slightly wet and stick together. Transfer to a lined and greased cake tin that has a removable base and side clip. Using the back of a flat surface, press crumb into the tin. Place in the fridge for an hour.
  • Next make the filling. In a bowl, whisk the cream until fluffy. Set aside.
  • In another bowl, whisk the cream cheese, sour cream, icing sugar, vanilla, lemon juice and rind until fluffy. Add the whipped cream in and whisk until combined.
  • Spoon mixture on top of the crumb in the cake tin. Spread evenly and place back into the fridge for a minimum of 3 hours.
  • Remove cheesecake from fridge, carefully run a hot sharp knife around the edges. Open side clip and removes sides and base of tin.
  • Peel the lemon rind using a peeler, then thinly slice into tiny slithers. 
  • Garnish top of cake with blackberries, lemon rind slithers, mind leaves and grated lime zest.

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