Lemon No Bake Cheesecake Recipe
This no bake cheesecake is as light as a feather. Packed full of lemony flavor, it surely will be a crowd pleaser. Sugar free, gluten free, low carb and easy to make... what more could we ask for out of a cheesecake?
Servings: 8 servings
Calories: 550kcal
Ingredients
For the Gluten-Free Pie Crust
- 4 cups cornflakes pulverized
- ⅓ cup unsalted butter melted
- 2 tablespoons honey
- 2 pinches of kosher salt
For the Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 ounces whipped cream cheese
- 2 cups vanilla whipped cream
- ¼ cup lemon juice fresh
- 3 tablespoons honey
- ⅛ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Cheesecake Topping
- 1½ cups blueberries
- 1½ cups vanilla whipped cream
- 1 lemon zested
Instructions
For the Gluten-Free Pie Crust
- Preheat your oven to 350°F (180°C).
- While the oven is heating, combine the pie crust ingredients in a medium bowl. Mix well to incorporate.
- Add the pie crust mixture to a 10-inch tart or pie plate. Tamp down with the flat bottom of a glass and create a level surface. Bake for 10 minutes.
- Remove and set on a cooling rack.
For the Vanilla Whipped Cream
- Add the cream to a separate bowl.
- Whip the cream on high speed with an electric hand mixer for 5-7 minutes or until peaks start forming.
- Add vanilla extract once the peaks start to form. Continue to whip on Turbo or the highest level your mixer will go for another 2-3 minutes, or until stiff peaks are created. Set aside.
For the Creamy Cheesecake Filling
- In another mixing bowl, add the whipped cream cheese and 2 cups of vanilla whipped cream.
- Beat using the electric hand mixer until thickened for about 2 minutes.
- Add the remaining ingredients to the cream cheese mixture. Mix on the highest setting for about 2 minutes until light and fluffy.
Making the No-Bake Cheesecake
- Add the no-bake cheesecake filling when the pie crust cools.
- Flatten the pie filling with a silicone spatula or offset spatula. Add some of the vanilla whipped cream to make a thin layer over the top, and sprinkle the lemon zest evenly over the cheesecake.
- Add your favorite cheesecake toppings.
- Let the cheesecake chill for an hour or two if possible, but you can serve it right away.
Notes
If you have time or plan on transporting this cheesecake, make sure that it has time to chill. All the ingredients heat up when they are mixed and will firm up really nicely in the refrigerator.
If you want to add on some strawberry or raspberry coulis... that would be fantastic. Coulis is easy to make! Check out how in the blog post attached to this recipe!
Nutrition
Serving: 1slice | Calories: 550kcal | Carbohydrates: 35g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 354mg | Potassium: 214mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1940IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 4mg
