Jamie Oliver No Bake Lemon Cheesecake is made with cream cheese, graham cracker crumbs, lemon zest, fresh squeezed lemon juice, powdered icing sugar, vanilla extract, and heavy whipping cream. This easy No Bake Lemon Cheesecake recipe creates a dessert that takes about 6 hours to prepare, including setting time, and can serve up to 8 people.
Try More Jamie Oliver Recipes:
💛 Why You’ll Love This No Bake Lemon Cheesecake Recipe:
- No Need to Bake: You don’t have to use the oven for this recipe, which is great for warm days or when you prefer not to bake.
- Bright Lemon Taste: This cheesecake is full of fresh lemon taste, perfect if you enjoy lemony desserts.
- Super Smooth and Creamy: It’s really creamy and smooth, thanks to the whipped cream and cream cheese.
- Simple to Make: This recipe is easy to follow with basic ingredients, so you can make it without any trouble.
- Make It Beforehand: You can prepare this cheesecake ahead of time, which is very handy for parties or any special meal.
🍋 Jamie Oliver No Bake Lemon Cheesecake Ingredients
Crust Ingredients:
- 2 ÂĽ cups (270g) graham cracker crumbs
- ½ cup (113g) butter, melted
Filling Ingredients:
- 3 packages (24 oz or 680g total) cream cheese, full fat
- 1 ½ cups (180g) powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- Zest of 2 lemons (use zest of 1 lemon for a milder flavor)
- 1 teaspoon vanilla extract
- Âľ cup (180 ml) heavy whipping cream (30-35% fat ONLY)
🥮 How To Make Jamie Oliver No Bake Lemon Cheesecake
- Prepare the pan: Optionally line a 9-inch Springform pan with parchment paper to facilitate easier removal of the cheesecake once set.
- Form the crust: In the prepared pan, firmly press the mixture of graham cracker crumbs and melted butter until it reaches approximately 1/2 inch up the sides of the pan.
- Beat the cream cheese: In a large bowl, using an electric mixer set to medium speed, whip the cream cheese until completely smooth.
- Add flavors: To the cream cheese, mix in powdered icing sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
- Whip the cream: In a separate medium-sized bowl, using the electric mixer set on high, whip the heavy cream until it forms firm peaks.
- Combine: Carefully fold the whipped cream into the cream cheese mixture using a spatula, being cautious not to deflate the mixture.
- Taste and adjust: Taste the filling and adjust the sweetness or lemon flavor by adding more sugar or lemon zest if needed.
- Fill and set: Transfer the filling into the crust. Cover and refrigerate for at least 6 hours, or preferably overnight, to set.
- Serve: Serve the cheesecake with sweetened whipped cream.
đź’ Recipe Tips
- Soften the Cream Cheese: Before you start, let the cream cheese warm up to room temperature. This helps it mix smoothly without any lumps.
- Pack the Crust Tightly: Press the crust mix down hard in the pan. A tight crust keeps together better when you cut and serve the cheesecake.
- Get the Right Lemon Zest: Only use the yellow part of the lemon skin for the zest. The white part is bitter and can spoil the taste.
- Whip the Cream Properly: Make sure the cream is whipped just right – it should be firm but not too stiff. This helps your cheesecake set well and stay creamy.
- Chill Well: Keep the cheesecake in the fridge for at least 6 hours, or better, all night. This makes it firmer and tastier.
🍦 What To Serve With This Lemon Cheesecake?
This No Bake Lemon Cheesecake goes well with fresh berries, raspberry sauce, mango sorbet, or fruit salad. You can also enjoy it with mint tea, strong coffee, fizzy water, or sweet white wine for a tasty dessert time.
🎚 How To Store This No Bake Lemon Cheesecake?
- Refrigerate: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
FAQs
How Much Lemon Juice Is Needed For The No-bake Cheesecake?
You need 3 tablespoons of fresh squeezed lemon juice, which is about the juice of one lemon.
What If My Cheesecake Hasn’t Set After 6 Hours?
If the cheesecake hasn’t set, let it chill for a few more hours. Make sure your fridge is cold enough and that the cheesecake was mixed properly.
Can I Make This Cheesecake Without A Springform Pan?
Yes, you can use a regular cake pan lined with foil or parchment paper to lift the cheesecake out easily.
My Cheesecake Is Too Runny; What Did I Do Wrong?
Ensure you whipped the cream to firm peaks before folding it into the cream cheese mixture. Also, make sure all ingredients were well combined without overmixing.
Is There A Substitute For Graham Cracker Crumbs?
Yes, you can use crushed digestive biscuits or vanilla wafers as an alternative.
Try More Jamie Oliver Recipes:
Jamie Oliver No Bake Lemon Cheesecake Nutrition Facts
- Calories 506
- Total Fat 40.4g
- Saturated Fat 23.8g
- Trans Fat 0.8g
- Cholesterol 109.5mg
- Sodium 531.2mg
- Total Carbohydrate 32.3g
- Dietary Fiber 0.9g
- Sugars 20.3g
- Protein 6.3g
Jamie Oliver No Bake Lemon Cheesecake
Description
Jamie Oliver No Bake Lemon Cheesecake is made with cream cheese, graham cracker crumbs, lemon zest, fresh squeezed lemon juice, powdered icing sugar, vanilla extract, and heavy whipping cream. This easy No Bake Lemon Cheesecake recipe creates a dessert that takes about 6 hours to prepare, including setting time, and can serve up to 8 people.
Ingredients
Crust Ingredients:
Filling Ingredients:
Instructions
- Prepare the pan:Â Optionally line a 9-inch Springform pan with parchment paper to facilitate easier removal of the cheesecake once set.
- Form the crust:Â In the prepared pan, firmly press the mixture of graham cracker crumbs and melted butter until it reaches approximately 1/2 inch up the sides of the pan.
- Beat the cream cheese:Â In a large bowl, using an electric mixer set to medium speed, whip the cream cheese until completely smooth.
- Add flavors:Â To the cream cheese, mix in powdered icing sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
- Whip the cream:Â In a separate medium-sized bowl, using the electric mixer set on high, whip the heavy cream until it forms firm peaks.
- Combine:Â Carefully fold the whipped cream into the cream cheese mixture using a spatula, being cautious not to deflate the mixture.
- Taste and adjust:Â Taste the filling and adjust the sweetness or lemon flavor by adding more sugar or lemon zest if needed.
- Fill and set:Â Transfer the filling into the crust. Cover and refrigerate for at least 6 hours, or preferably overnight, to set.
- Serve:Â Serve the cheesecake with sweetened whipped cream.
Notes
- Soften the Cream Cheese:Â Before you start, let the cream cheese warm up to room temperature. This helps it mix smoothly without any lumps.
- Pack the Crust Tightly:Â Press the crust mix down hard in the pan. A tight crust keeps together better when you cut and serve the cheesecake.
- Get the Right Lemon Zest:Â Only use the yellow part of the lemon skin for the zest. The white part is bitter and can spoil the taste.
- Whip the Cream Properly: Make sure the cream is whipped just right – it should be firm but not too stiff. This helps your cheesecake set well and stay creamy.
- Chill Well:Â Keep the cheesecake in the fridge for at least 6 hours, or better, all night. This makes it firmer and tastier.