Philadelphia No-Bake Lemon Cheesecake|Family Cooking Recipes

This Philadelphia No-Bake Lemon Cheesecake recipe is one of the most delicious recipes you can try. With a light, delicate and fresh taste, full of aroma and flavor, this is a dessert that you can prepare for a weekend, a holiday, etc.
It is simple to prepare, a dessert without baking, a quick and easy recipe for our pleasure. We cook it a few hours before that we serve it. It needs to sit for a few hours in the refrigerator.

It is an unbaked cheesecake with a biscuit base and light cream with cream cheese, whipping cream, and yogurt, decorated with flavorous citrus cream.

It is a much light dessert after a meal where we ate many calories, as lemon helps digestion and you will feel very well after consuming it.

You also can try our No-Baked Blueberry Cheesecake.

Ingredients for a 20 cm baking ring

For the biscuit base

200 g digestive biscuits
100 g melted butter

For the cream

220 ml of whipping cream
175 g of Philadelphia cheese
250 g natural yogurt, or Greek yogurt, or lemon yogurt
9 g gelatin on the sheet
1- lemon (juice)
85 g of sugar

For the decor

100 ml lemon juice
100 ml orange juice
15 g corn starch
1 lemon
white chocolate drops

Directions

Biscuit Base

First, we prepare the base of the biscuit. We will grind the biscuits finely with a kitchen shredder.
Try to grind it well to create a compact mass and not have large grains when we mix it with butter.
Add the melted butter and mix well until it makes a unique mass.
We will cover the pan where we will prepare the cheesecake with parchment paper, we will lay the biscuits mixture, and we will open them evenly, compressing them with something tight, like a meat beater, so that the base is unique.
Place it sit in the fridge and meanwhile continue with the preparation of the cream.

Preparation of the cheesecake cream

In a glass bowl, we will beat the pan until it becomes firm.
We will place the gelatin sheets in water to soften.
In another bowl, we will add the cream cheese, yogurt, sugar and mix well. I used home-made natural yogurt and previously drained of excess water. You can also use lemon yogurt or Greek one.
We will add the whipping cream to the mixture and stir well between them.
We will squeeze a lemon and place the juice in a pan to heat. Add the softened gelatin, which we drain from excess water, and stir it until the gelatin dissolves well.
We take out from the refrigerator the cheesecake pan and add the cream on top.
Level it well and put it back in the fridge to stand for 2-3 hours until it thickens.

Prepare the cream for the decor

Passing this time, we will prepare the citrus cream, mixing in a bowl the juice of lemon and orange and starch. I have not added sugar as I prefer it not to be too sweet, but if you want more sweetness, you can add 1-2 tablespoons of sugar.
Stir over low heat until it makes a creamy mass. Let it cool and add it on top of the white cheesecake cream.
Level it well and put it back in the fridge to stand 30-60 minutes or more.
When we are ready to serve our cheesecake, we place the casserole on a plate, carefully remove it, and from there transfer it to a serving plate.
We will cut a lemon slice previously washed into thin slices and divide the slices in half. We decorate it as we like with lemon slices and white chocolate.
We cut it into slices and serve it to our family and guests.

Bon Appetit!

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