No-Bake Lemon Cheesecake with a Ginger Nut Base
I recently made this No-Bake Lemon Cheesecake for a family get-together and it went down a storm!
Who doesn´t like a good cheesecake?! And what´s better than when it is easy to make and doesn´t require any baking?! To make this cheesecake you can either use shop-bought lemon curd, or why not have a go of making your own?
You only need a handful of ingredients and once you have got them together this No-Bake Lemon Cheesecake can be prepared in under 10 minutes!
This No-Bake Lemon Cheesecake is the perfect combination of flavours! The ginger nuts (same as ginger snaps in America) that you use for the base go extremely well with the tanginess of lemon!
The inspiration for this cake was taken from a Mary Berry recipe, however I have altered it slightly. For example, I have increased the amount of ginger nuts in order to make the base thicker – because who doesn´t like a thick biscuit base?!?!
It is the perfect dessert or centrepiece for a party as it looks truly stunning! No one would know it only took you 10 minutes to make! Once you bring it out, serve it immediately as it goes soft quite quickly! If you are looking for more dessert inspiration, check out this list of 6 Crowd-Pleasing Desserts!
More Cheesecake and No-Bake Recipes
If you are you looking for more easy, no-bake desserts, then why not also try some of my other recipes below?
- Mini Cherry Trifles
- Easy “Lighter Tiramisu”
- Classic British Trifle
- No-Bake Mini Strawberry Cheesecakes
- “Lighter” Lemon and Quark Cheesecake
- German Baked Cheesecake
- Chocolate Orange Trifle with Bailey´s Irish Cream
- “Russischer Zupfkuchen” | German Baked Chocolate Cheesecake
Recipe Tip:
You can remove the sides of the spring-clip tin, but it might be hard getting the no-bake lemon cheesecake off of the base of the tin. So just keep the cake on the bottom of the tin to serve to prevent any “accidents”.
Be careful with the knife though when cutting it so that you don´t scratch your tin. The layer of grease-proof paper at the bottom will help protect it, too!
No-Bake Lemon Cheesecake on a Ginger Nut Base
Recipe
Ingredients:
- 50g butter, melted
- 150g ginger nuts, crushed
- 500g mascarpone
- juice of 1 lemon
- 325g (1 jar) good quality shop-bought lemon curd or homemade lemon curd
- fresh mixed berries (I used strawberries, blueberries and raspberries)
- icing sugar, to dust
YOU WILL ALSO NEED:
- 20 cm spring-clip tin, bottom lined with grease-proof paper
Method:
- Lightly grease the bottom of a round, 20 cm spring-clip tin and line with baking parchment.
- Crush the ginger nuts (put them in a freezer bag and bash with a rolling pin) and mix them with the melted butter.
- Press the biscuit mix into the bottom of the tin in an even layer, either using your hands or the back of a metal spoon.
- In a large mixing bowl, mix together the mascarpone, lemon juice and lemon curd using a large metal spoon.
- Once thoroughly mixed, pour into the tin on top of the ginger nut base. Level the surface with the spoon.
- Cover the cake with cling film and leave to set in the fridge for at least 4 hours, or even better overnight.
- To serve the lemon cheesecake, wash the fresh fruit and dry on some kitchen towel. Feel free to keep the leaves on the strawberry, this will add some extra colour to the decoration.
- Just before serving, remove the cheesecake from the fridge. Carefully cut around the edges with a knife to release the cake from the sides of the tin. Then, open the spring-clip and release the cake from the tin.
- Decorate the lemon cheesecake with the fresh fruit and before dusting it with some icing sugar.
- Serve immediately and enjoy!
