No bake lemon cheesecake with Skyr
Get ready for a refreshing and easy-to-make dessert. This no bake lemon cheesecake combines tangy lemon zest, smooth cream cheese, and a hint of vanilla sweetness. It sits on a buttery whole grain biscuit base that doesn't need baking, making it ideal for when you crave something quick, refreshing and elegant. Topped with fresh mint leaves and edible flowers, each bite offers a burst of citrus freshness and creamy delight, ensuring this dessert is a hit that's simple to prepare and a joy to eat.
Ingredients
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200 g
Cream cheese, natural
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50 g
Icing sugar
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Seeds from 1
Vanilla bean
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Zest and juice of 1
Lemon
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250 g
Whipping cream
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Base
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200 g
Whole grain biscuits (e.g. Digestive biscuits)
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100 g
Butter, melted
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To garnish
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Fresh mint leaves
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Edible flowers
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Instructions
This recipe is already simple to make, but it’s also super flexible. Here are a few easy swaps if you want to change things up or use what you have on hand: Biscuits: Instead of whole grain Digestives, try spiced cinnamon biscuits. They add a warm, caramel-like depth that pairs beautifully with the citrus cream. Citrus: No lemons? Use orange zest and juice for a sweeter, softer citrus flavour that still keeps things fresh and bright. Vanilla: If you don’t have a vanilla bean, use vanilla extract, paste, or essence. They’ll still bring that soft sweetness and aroma to the filling. These small swaps won’t change the structure of your dessert, but they can create fun new flavour profiles with minimal effort.
For the smoothest, creamiest no bake lemon cheesecake, it’s best to let your cream cheese, skyr, and lemon come to room temperature before mixing. When ingredients are too cold, they can create lumps or make the cream mixture harder to combine evenly. Letting everything sit out for 15-20 minutes before you start ensures a silky texture and makes whipping and folding much easier, so your cheesecake turns out light, smooth, and perfectly blended.
To create a stable, even base, make sure to press the biscuit mixture firmly into the bottom of each glass. Use the back of a spoon or the bottom of a small glass to gently compact the crumbs. This helps the butter bind everything together, so the base holds its shape when serving. A well-packed base not only supports the creamy filling but also adds a satisfying crunch in every spoonful.
Questions about this no bake lemon cheesecake
Whether you're wondering why it didn’t set, how to scale it up, or the best way to store it, these FAQs cover the most common tips for making sure your no bake lemon cheesecake is smooth, set, and ready to impress.
Why won’t my no bake lemon cheesecake set properly?
If your dessert isn’t setting as expected, it’s often due to undermixed or overly warm ingredients. Make sure the whipping cream is fully whipped before folding it in, it should be light and airy to help the filling hold its shape. Also, be sure to chill the cheesecakes for at least 2-3 hours, preferably longer, to give them time to firm up. If the filling still seems too soft, letting them sit overnight in the fridge usually does the trick.
Can I make this recipe as one large cheesecake?
Yes, you can absolutely make this as one large no bake lemon cheesecake instead of individual servings. Simply press the biscuit base into the bottom of a 20-22 cm springform pan, smoothing it out evenly and pressing firmly. Pour in the lemon cream filling, spread it gently to the edges, and chill for at least 4-5 hours, or overnight, to ensure it sets properly. When ready to serve, garnish with mint and edible flowers just like the individual version, it’s just as delicious, and perfect for sharing!
How do I store no bake lemon cheesecake to keep it fresh?
To keep your no bake lemon cheesecake fresh, cover the glasses (or pan) with plastic wrap or an airtight lid and store them in the refrigerator. They’ll stay fresh for up to three days, making them a great make-ahead dessert. If you're serving them later, wait to add the mint and edible flower garnish until just before serving to keep everything looking and tasting its best.
Nutritional values
Nutritional value, per
2470 Kcal
| Fibre | 11.6 gram fibers |
| Protein | 21.3 gram |
| Fat | 175.2 gram |
| Carbohydrates | 205.4 gram |
Recommended information
Serving suggestion
Other recipes
Always use unsprayed lemons for your no bake lemon cheesecake
Since this recipe uses both the zest and juice, it’s important to choose unsprayed or organic lemons. The zest adds bright citrus flavour, but it also comes into direct contact with the outside of the fruit, where residues can linger.
Unsprayed lemons give you all the fresh flavour without any unwanted extras. Always rinse and dry them thoroughly before zesting for the best results.
Decorate just before serving for the freshest look
To keep your dessert looking its best, wait to add garnishes like mint leaves and edible flowers until just before serving. These delicate toppings can wilt or discolour if added too early. A last-minute garnish keeps everything looking vibrant and fresh, perfect for an elegant finish.
Why did my no bake lemon cheesecake curdle?
If your mixture curdled, it’s often due to the lemon juice reacting too quickly with cold dairy ingredients. Citrus can cause dairy to split, especially if it’s added all at once or mixed too vigorously.
To prevent this, make sure your cream cheese and skyr are at room temperature before adding the lemon juice, and whisk everything together gently. This allows the ingredients to combine smoothly and keeps the texture light, creamy, and lump-free.
No edible flowers or mint? Other garnishes for your no bake lemon cheesecake
Try topping your cheesecake with fresh berries, a twist of lemon zest, or a light dusting of icing sugar. Even a few shaved chocolate curls or a drizzle of berry compote can add a lovely touch. These easy alternatives still offer colour, flavour, and a beautiful presentation, without the need for specialty ingredients.
Craving more cheesecake? Try these easy desserts next
If you loved the creamy, citrusy goodness of the no bake lemon cheesecake, there’s more to explore. Here are three deliciously different takes on cheesecake to try next:
- No bake vanilla cheesecake: this simple dessert features a buttery oat biscuit base and a light, whipped filling made with cream cheese, vanilla skyr, and real vanilla seeds. Top it with fresh blackberries or blueberries for a sweet, elegant finish.
- Cottage cheese cheesecake: a baked twist with a smooth, light texture thanks to cottage cheese and skyr. The filling is gently sweetened and flavoured with lemon and vanilla, then poured over a crisp biscuit base. Garnish with fresh berries and edible flowers for a colourful, elegant touch.
- Frozen cheesecake: a chilled delight that’s perfect for warmer days. This creamy cheesecake is frozen into a refreshing dessert that’s great to make ahead and serve straight from the freezer.
Each one offers a unique take on a classic treat, whether you prefer it whipped, baked, or frozen, there’s a cheesecake here to match your mood.
