No-Bake Cream Cheese Cake (Print Version)
# Ingredients:
→ For the crust
01 -
7 oz (200g) butter cookies or graham crackers
02 -
1/2 cup (125g) unsalted butter
→ For the creamy lemon filling
03 -
10.5 oz (300g) cream cheese, at room temperature
04 -
1/3 cup plus 1 tablespoon (90g) granulated sugar
05 -
1 teaspoon vanilla extract or 1 packet vanilla sugar
06 -
2 tablespoons fresh lemon juice (from about half a lemon)
07 -
1 packet (0.4 oz/12g) lemon-flavored gelatin
08 -
3/4 cup (200ml) cold water
09 -
1 3/4 cups (400g) heavy whipping cream
# Instructions:
01 -
Line the bottom of a 10-11 inch (26-28cm) springform pan with parchment paper for easy removal later.
02 -
Crush the cookies into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Melt the butter and mix with the cookie crumbs until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Refrigerate while preparing the filling.
03 -
In a small saucepan, sprinkle the lemon gelatin over the cold water and let it soak for a few minutes. Warm over low heat, stirring until completely dissolved (do not boil). Remove from heat and let cool until just lukewarm.
04 -
In a large bowl, beat the cream cheese, sugar, vanilla, and lemon juice until smooth and creamy. Gradually stir in the lukewarm gelatin mixture until fully incorporated.
05 -
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible for a light, fluffy texture.
06 -
Pour the filling over the chilled cookie crust and smooth the top with a spatula. Refrigerate for at least 3-4 hours, but preferably overnight, until firm and thoroughly chilled.
# Notes:
01 -
This cheesecake benefits from being prepared a day ahead, allowing the flavors to develop overnight in the refrigerator.
02 -
Before serving, you can decorate with lemon slices, lemon zest, or a light dusting of powdered sugar.