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Fresh lemon cheesecake slice with bright yellow topping and decorative flower garnish.

Lemon Cheesecake

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A fresh and bright no-bake lemon cheesecake with three layers: a buttery biscuit crust, a creamy lemon filling, and a soft lemonade-lemon jelly topping. Easy to make, fridge-set, and perfect for neat slices.
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Course: Cheesecake, Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the crust
  • 100 g plain biscuits or cookies crushed
  • 50 g butter melted
  • 2 tbsp milk
For the filling
  • 400 g cream cheese softened slightly
  • 200 ml heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1/2 lemon juiced
  • 1 tsp lemon zest optional
For the topping
  • 200 ml lemonade
  • 1 lemon juiced
  • 2-3 tbsp sugar
  • 2-4 drops yellow food coloring optional
  • 10 g gelatin powder
  • 4-5 tbsp cold water

Method
 

Make the crust
  1. Crush the biscuits into fine crumbs.
  2. Mix the crumbs with the melted butter and milk until the mixture looks like damp sand.
  3. Press the mixture firmly into the bottom of an 18 cm springform pan.
  4. Chill in the fridge while you prepare the filling.
Make the filling
  1. In a mixing bowl, beat the cream cheese with the powdered sugar and juice of 1/2 lemon until smooth.
  2. Add the cold heavy cream and whip until the filling is thick, firm, and spreadable.
  3. Mix in the lemon zest, if using.
  4. Spread the filling evenly over the chilled crust.
  5. Return the cheesecake to the fridge.
Prepare the topping
  1. In a small bowl, mix the gelatin with the cold water and let it bloom for 5-10 minutes.
  2. In a small saucepan, gently heat the lemonade with the sugar until the sugar dissolves. Do not boil.
  3. Remove from the heat and stir in the lemon juice and yellow food coloring, if using.
  4. Add the bloomed gelatin and stir until fully dissolved.
  5. Let the topping cool until lukewarm.
Assemble and chill
  1. Pour the lukewarm topping slowly over the chilled cheesecake.
  2. Return the cheesecake to the fridge and chill for 2-3 hours, or until fully set.
  3. Slice and serve chilled.

Notes

  • Use full-fat cream cheese for the best texture.
  • Keep the heavy cream cold so it whips properly.
  • Do not pour the topping on while it is hot or it may melt the filling.
  • For extra lemon flavor without extra sourness, add lemon zest.
  • This cheesecake is not ideal for freezing because the jelly topping can weep after thawing.

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