These super easy no bake lemon cheesecakes are the perfect summer savior. Forget the oven and whip up this simple and delicious treat in minutes.
When I was living in London, I interned at a film production company for a few months. Nearby was a Pret a Manger that I was pretty obsessed with.
I would eat there all the time and they had this lemon cheesecake that I would get. It was probably the best lemon cheesecake I’ve ever had in my entire life.
Sadly, they eventually changed up the recipe and today, they don’t have anything remotely similar to it. I think about that cheesecake often and how delicious it was.
This no-bake lemon cheesecake is very close to what that cheesecake tasted like. It is smooth, creamy, with a lovely lemon flavor infused throughout.
Most of the cheesecake I found in England was no-bake. Even when I made my own cheesecake when I was living there, everyone thought it was weird that I baked my cheesecake.
I love both versions, but during 115-degree weather, there is definite appeal for the no-bake lemon cheesecake over any baked version.
I prefer to make my no-bake lemon cheesecake in mini jars, but you can certainly make it in a regular cheesecake tin.
I do recommend blooming gelatin and beating it into the batter before pouring it to give it a bit more stability if you go that route.
Temperatures are tricky when it comes to this particular no-bake cheesecake recipe. We use heavy cream to lighten the mixture and cream cheese…. well, to make it cheesecake.
The heavy cream works best when it’s at a nice chilled temperature, but the cream cheese needs to be warm to prevent clumps.
Just keep this in mind when you are prepping the ingredients for the recipe. Leave the heavy cream in the refrigerator until you are ready to use it and leave the cream cheese out until it is nice and soft.
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