This No-Bake Lemon & Berry Dream Cheesecake is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet and tart notes of fresh berries. It’s an ideal treat for any occasion, especially when you’re looking for something refreshing and impressive without the fuss of baking. The cheesecake features a buttery, crumbly biscuit base, a lusciously smooth and creamy lemon-infused filling, and is elegantly topped with vibrant fresh raspberries, blackberries, and a delicate swirl of whipped cream or lemon-flavored frosting. Each bite offers a harmonious blend of textures and flavors – the crisp base, the velvety filling that melts in your mouth, and the juicy burst of berries. Its no-bake nature makes it a fantastic option for warmer days or when oven space is limited, ensuring a show-stopping dessert with minimal effort. This recipe is designed to be approachable for all skill levels, yielding a stunning and delicious cheesecake that will surely impress your guests and satisfy any sweet craving. It’s a celebration of simple, fresh ingredients brought together to create a truly memorable culinary experience.
Ingredients:
For the Biscuit Base:
- 250g (about 1 ¾ cups) digestive biscuits (or graham crackers), finely crushed
- 100g (about ½ cup) unsalted butter, melted
For the Lemon Cheesecake Filling:
- 600g (about 2 ½ cups) full-fat cream cheese, softened at room temperature
- 200g (about ¾ cup + 2 tablespoons) icing sugar (powdered sugar), sifted
- 150ml (about ⅔ cup) heavy cream (double cream), chilled
- Juice of 2-3 large lemons (approximately 80-100ml or ⅓ to ½ cup), to taste
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons milk, if needed for consistency
For the Topping and Garnish:
- 200g (about 1 ½ cups) fresh raspberries
- 150g (about 1 cup) fresh blackberries
- Fresh mint leaves for garnish (optional)
- For the piped decoration (as seen in the image):
- 100ml (about ⅓ cup + 1 tablespoon) heavy cream, chilled (for whipped cream) OR
- For a firmer frosting, prepare a small batch of lemon buttercream:
- 50g (about ¼ cup) unsalted butter, softened
- 100g (about ¾ cup) icing sugar, sifted
- 1-2 tablespoons lemon juice
- A tiny pinch of yellow food coloring (optional, for vibrant color)
Instructions:
1. Prepare the Biscuit Base:
- Crush the Biscuits: Place the digestive biscuits into a large Ziploc bag and crush them finely using a rolling pin, or pulse them in a food processor until they resemble fine crumbs. Ensure there are no large chunks remaining.
- Melt the Butter: In a small saucepan or microwave-safe bowl, melt the unsalted butter over low heat or in short bursts in the microwave until fully liquid. Be careful not to brown the butter.
- Combine and Press: In a medium-sized mixing bowl, combine the crushed biscuit crumbs with the melted butter. Stir well with a spoon or spatula until all the crumbs are evenly coated and moist. The mixture should resemble wet sand.
- Prepare the Tin: Lightly grease a 20-23 cm (8-9 inch) springform cake tin. For easier removal, you can line the bottom with a circle of parchment paper.
- Form the Base: Pour the biscuit mixture into the prepared springform tin. Using the back of a spoon, your fingers, or the bottom of a flat glass, firmly press the mixture evenly across the base of the tin. Make sure it’s compact and smooth. This will create a stable foundation for your cheesecake.
- Chill the Base: Place the prepared biscuit base in the refrigerator for at least 30 minutes to firm up while you prepare the filling. This step is crucial for preventing the base from crumbling when sliced.
2. Prepare the Lemon Cheesecake Filling:
- Soften Cream Cheese: Ensure your full-fat cream cheese is at room temperature. This is vital for achieving a smooth, lump-free filling. If it’s too cold, it will be difficult to mix and may result in a grainy texture.
- Whip Cream Cheese: In a large mixing bowl, using an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened cream cheese on medium speed for 2-3 minutes until it becomes light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed.
- Add Icing Sugar: Gradually add the sifted icing sugar to the whipped cream cheese, beating on low speed until just combined. Once incorporated, increase the speed to medium and beat for another minute until fully blended and smooth. Sifting the icing sugar prevents lumps.
- Incorporate Lemon: Add the fresh lemon juice and lemon zest to the cream cheese mixture. Start with the juice of 2 lemons and adjust to your taste for tartness. Beat on low speed until just combined. Be careful not to overmix at this stage, as it can thin the mixture.
- Whip Heavy Cream: In a separate, chilled mixing bowl, pour the very cold heavy cream. Using clean beaters, whip the cream on high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter. The cream should hold its shape when you lift the beaters.
- Fold in Whipped Cream: Gently fold the whipped cream into the lemon cream cheese mixture using a spatula. Do this in two or three additions, folding carefully until just combined. The goal is to maintain as much air as possible in the mixture, which contributes to the light and airy texture of the cheesecake. Avoid vigorous mixing.
- Check Consistency (Optional): If the mixture appears too thick to pour smoothly, you can add 1-2 tablespoons of milk, one tablespoon at a time, mixing gently until the desired consistency is reached. It should be thick but pourable.
- Pour into Base: Retrieve the chilled biscuit base from the refrigerator. Carefully pour the lemon cheesecake filling over the firm biscuit base. Use an offset spatula or the back of a spoon to gently spread the filling evenly and smooth the top.
3. Chill the Cheesecake:
- Refrigerate: Cover the springform tin loosely with plastic wrap or foil. Place the cheesecake in the refrigerator for a minimum of 6-8 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and become firm enough to slice neatly. Do not rush this step.
4. Prepare the Topping and Garnish:
- Berries: Just before serving, gently wash and pat dry the fresh raspberries and blackberries.
- Piped Decoration (Optional, as per image):
- Whipped Cream: If using whipped cream for the piped decoration, pour the chilled heavy cream into a cold bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a star nozzle.
- Lemon Buttercream (for a firmer look): In a small bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing until smooth. Add 1-2 tablespoons of lemon juice and a tiny pinch of yellow food coloring (if desired) and beat until light and fluffy. Transfer to a piping bag fitted with a star nozzle.
5. Assemble and Serve:
- Release from Tin: Once the cheesecake is fully set, carefully run a thin knife or offset spatula around the edge of the tin to loosen the cheesecake. Then, gently release and remove the springform ring.
- Transfer to Serving Plate: Carefully slide the cheesecake onto a serving plate or stand. If you used parchment paper on the bottom, you can leave it there or carefully slide it off.
- Arrange Berries: Artfully arrange the fresh raspberries and blackberries over the top of the cheesecake. You can scatter them randomly or create a decorative pattern.
- Pipe Decoration: Pipe small rosettes or swirls of whipped cream or lemon buttercream around the outer edge of the cheesecake, as shown in the image, or in any pattern you desire.
- Garnish: Add a few fresh mint leaves for a pop of color and freshness, if desired.
- Serve: Slice the cheesecake with a sharp knife dipped in hot water and wiped clean between each cut for neat slices.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
Enjoy your delicious and beautiful No-Bake Lemon & Berry Dream Cheesecake!