July… Do you feel the sweet smell of the holidays approaching little by little? I do ! Especially with the scorching heat we experienced at the end of last week… The opportunity to brainstorm by finding recipes that do not involve turning on the oven! This is what emerged from the little survey I did on Instagram recently: you asked me for no-bake recipes for this summer. Something promised, something due with this recipe for No-bake lemon cheesecakes.
I chose to present it in individual form in a small jar, because first of all I love to see through the different layers of the cheesecake through, it's so delicious: it just makes you want to plunge your spoon directly into it! And secondly, it avoids any addition of gelatin or agar agar: it stays very creamy, it doesn't have to be too compact. By the way if you are looking for jars of this type for your desserts, I have put the link of my material to you at the bottom of the article.
What are these no-bake lemon cheesecakes ? With a biscuit base (mixed dry biscuits), a creamy mixture of cream cheese and whipped cream, and a creamy homemade lemon curd. In general, I try more and more to reduce the amount of sugar in my recipes, and to avoid refined white sugar as much as I can. This recipe is no exception :)
Once these little cheesecakes are made, I advise you to place them in the refrigerator for at least 3 hours to reinforce the aromas and densify the cream cheese part. And for information, they will be even better the next day!
Find my recipe below :)
No-bake lemon cheesecakes
- 2 organic lemons large
- 2 eggs
- 50 g Soft butter
- 90 g Brown sugar
- 250 ml whole liquid cream 30% mg
- 300 g nature philadelphia cream cheese
- 3 cs brown sugar
- 125 g dry biscuits
- 75 g soft butter, melted
- Prepare the lemon curd (can be done in advance): grate the zest of one of the two lemons. Squeeze the two lemons to obtain 120ml of juice. Pour the juice into a container compatible with a bain-marie, with the zest, the eggs previously relaxed with a fork, the sugar and the butter in pieces. Heat in a double boiler for about 15-20 minutes, stirring constantly: the mixture should thicken and coat the spoon. Leave to cool off the heat (refrigerate while waiting).
- For the cheesecake part: beat the liquid whipped cream with the sugar. Once the whipped cream is ready: set aside about 50g of whipped cream for the final decoration. Apart from relaxing the cream cheese with a fork. Add the cream cheese to the whipped cream and whisk at medium speed to obtain a homogeneous mixture. Put in the fridge while waiting for the rest.
- Mix the dry cookies and add the melted butter, mix well.
- Dressing: in the bottom of the glasses or jars (mine are about 20cl, I have put the link of similar jars at the bottom of the article), distribute the mixed cookies, tamp lightly. Using a tablespoon, spread the cheesecake over the cookies then the lemon curd as in my photos. Finish with a spoonful of whipped cream and cookie crumbs for decoration (optional). Place in the refrigerator at least 3 hours before serving.