Lemon Cheesecake-Unbaked Recipe

Name: Lemon Cheesecake-Unbaked
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 120 g plain sweet cookie crumbs; 60 g butter, melted; Filling; 500 g cream cheese, softened; 2 (400 g) cans sweetened condensed milk; 125 ml lemon juice; 1 lemon, zest of; 1 packet gelatin, (2 teaspoons); 2 tablespoons boiling water; 250 ml whipping cream

Servings: persons

Base
120 g plain sweet cookie crumbs
60 g butter, melted
Filling
500 g cream cheese, softened
2 (400 g) cans sweetened condensed milk
125 ml lemon juice
1 lemon, zest of
1 packet gelatin, (2 teaspoons)
2 tablespoons boiling water
250 ml whipping cream

1
Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
2
Filling: Beat the cheese and condensed milk in a food processor until smooth.
3
Add the juice and zest and process to mix.
4
Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
5
Pour into the processor, and mix well.
6
Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
7
Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Base, 120 g plain sweet cookie crumbs, 60 g butter, melted, Filling, and more.

Yes, Lemon Cheesecake-Unbaked falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cheesecake-Unbaked

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