Lemon Cheesecake (non-baked)

May 25, 2010

Ingredients (makes one 8 inch)

Crust Base:

  • 150g Marie biscuits
  • 70g melted butter


  • 10g gelatin
  • 40ml water
  • 250g cream cheese
  • 80g castor sugar
  • lemon zest
  • 2 tbsp lemon juice
  • 200ml whipping cream


  1. Remove base of 8 inch loose-bottom pan. Wrap the base with aluminium foil.
  2. Process biscuits in a food processor. In a bowl, combined crushed biscuits and melted butter.
  3. Press crumbs firmly into the base of the pan. Refrigerate for 30 mins.
  4. In a small bowl, mix gelatin and water and let it stand for 2-3 mins (don’t stir). Place the bowl over a pot of  simmering water and stir until gelatin is completely dissolved. Set aside to cool.
  5. Whisk whipping cream still soft peak. Set aside.
  6. Using a mixer, beat cream cheese and sugar on medium speed till creamy and smooth. Add lemon juice and zest.
  7. Gradually add in warm gelatine mixture into cream cheese mixture. Beat till smooth.
  8. Using a spatula, fold whipping cream into cream cheese mixture slowly.
  9. Pour filling into chilled base.
  10. Refrigerate for 4 hours or overnight.

2 Responses to “Lemon Cheesecake (non-baked)”

  1. I’m so excited that this is a no-bake cheesecake! It looks really wonderful. I cant wait to try this soon.If you won’t mind I’d love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it’s good to go.Thanks!

    • hooisanlai Says:

      Thanks Alisa! Yes, I will add Foodista widget 😀
      Hope you have a great time making the cheesecake.

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