Description
A silky-smooth, no-bake cheesecake with a buttery biscuit base, creamy lemon-infused filling, and a vibrant berry topping rich in antioxidants. This stunning dessert requires just 25 minutes of preparation and lets the refrigerator do the rest of the work!
Ingredients
Scale
For the Base:
- 250g (9oz) digestive biscuits or graham crackers
- 113g (1 stick) butter, melted and cooled
For the Filling:
- 500ml (2 cups) heavy cream (30% fat)
- 225g (8oz) cream cheese, room temperature
- 85g (⅔ cup) powdered sugar
- Zest and juice from 1 medium lemon
- 3 tsp gelatin powder (optional)
- 2 tbsp boiling water (optional)
For the Topping:
- 1 can berries in syrup
- 3 tsp gelatin powder
- 2 tbsp boiling water
Instructions
- Process biscuits into fine crumbs in a food processor or crush in a plastic bag using a rolling pin.
- Mix cooled melted butter with biscuit crumbs until well combined.
- Press mixture firmly into the base of a lined springform cake tin and refrigerate.
- Whip cream until soft peaks form and set aside.
- Beat room temperature cream cheese and powdered sugar together until smooth.
- Add lemon zest and juice to the cream cheese mixture and combine well.
- If using gelatin, dissolve in boiling water and mix into the cream cheese mixture.
- Gently fold in the whipped cream until evenly incorporated.
- Pour filling over the chilled base and smooth the top. Refrigerate for several hours.
- Blend canned berries until smooth and strain through a sieve to remove seeds.
- Dissolve gelatin in boiling water and mix into the strained berry puree.
- Pour berry mixture over the set cheesecake filling and refrigerate for at least 4 hours or overnight.
- Serve topped with fresh berries and whipped cream if desired.
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 385 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 89mg
