Cold lemon and cheese cake without oven, as easy to prepare as it is quick

Cold cheesecake is always a safe bet as a dessert. Today we propose a version with lemon that, unlike lemon cake, does not require an oven and also perfectly compensates the acidity of the lemon with the softness of the cream cheese, resulting in a soft and at the same time very refreshing bite.

The key to this lemon cheesecake is that all the lemon flavor is provided by the natural lemon, without using flavorings or gelatins. In addition, it will be the lemon itself that will help us set the cake without having to use gelling agents.

This is a fairly light cake, with a texture like mousse and with a powerful lemon flavor. I’m sure lemon lovers, like me, will love it.

Recipe information

  • Preparation time: 30 minutes
  • Total time: 30 minutes (plus 6 hours of rest in the refrigerator)
  • Rations: 8
  • Category: desserts
  • Type of cuisine: international
  • Calories per serving (kcal): 385

Ingredients for lemon cheesecake for 8 people

For the base:

  • 80 g biscuits
  • 55 g unsalted butter

For the lemon cheesecake:

  • 300 g whipping cream (minimum 35% fat)
  • 2 lemons
  • 250 g cream cheese
  • 100 g white sugar

To decorate (optional):

  • 80 g whipped cream
  • Lemon slices

Necessary utensils

  • Removable mold about 15 cm in diameter
lemon and cheesecake ingredientsMarina Corma

How to make lemon cheesecake

Chop the 80 g of cookies and melt the 55 g of unsalted butter to form the base of the cake.

chop cookies and melt butter lemon cheesecakeMarina Corma

We mix the chopped cookies and the melted butter, set aside.

mix cookies and butter lemon cheesecakeMarina Corma

We line the base of a removable mold of about 15 cm with baking paper, and we grease it with butter.

Grease and line the lemon and cheesecake moldMarina Corma

We cover the base and walls of the mold with the cookie and butter mixture. We reserve the mold in the refrigerator.

cover base and walls cheese and lemon cakeMarina Corma

We beat the 300 grams of cream at medium speed until it forms soft peaks, approximately 3-4 minutes.

whip cream cheesecake and lemonMarina Corma

Meanwhile, we grate the two lemons and squeeze them to obtain their juice, set aside.

lemon zest and juice lemon and cheesecakeMarina Corma

When the cream has been whipped, we add the 250 g of cream cheese, the 100 g of white sugar and the juice and zest of the two lemons. We beat at medium speed for about 2 minutes, until everything is integrated and has thickened a little.

final mix lemon and cheesecakeMarina Corma

We fill the mold that we had reserved, making sure that there are no large air bubbles.

fill lemon and cheesecake moldMarina Corma

We smooth the surface of the cake and put it in the refrigerator for a minimum of 6 hours, although it is preferable to leave it overnight. After this time, we unmold and decorate as desired. We keep cold.

smooth lemon cheesecake surfaceMarina CormaCheese and lemon cake on the plateMarina Corma

Easy Preparation Summary

  1. We chop the cookies and melt the butter
  2. We mix the cookies and butter
  3. We line and grease the mold
  4. We cover the base and walls of the mold with the cookie mixture.
  5. We whip the cream
  6. We grate the lemons and squeeze them
  7. We add the cream cheese, sugar, juice and zest of the lemons.
  8. We fill the reserved mold with this mixture
  9. We smooth the surface and cool the cake