Lemon Cheesecake Without Oven

Lemon Cheesecake Without Oven

Introduction

This no-bake lemon cheesecake is a refreshing and light dessert that’s perfect for hot days or when you don’t want to heat up the kitchen. Creamy, tangy, and slightly sweet, it combines the rich textures of cream cheese and mascarpone with the bright flavors of fresh lemon. The buttery biscuit base provides a delightful crunch that contrasts beautifully with the silky cheesecake filling. Decorated with whipped cream and fresh lemon slices, it’s a treat that looks as good as it tastes.

Ingredients

For the base:

• 250 g (9 oz) salty biscuits (Tuc or similar)
• 100 g (7 tablespoons) butter, melted

For the cheesecake:

• 250 g (9 oz) cream cheese, room temperature
• 250 g (9 oz) mascarpone, room temperature
• 2 natural yogurts (unsweetened, ~125 g each)
• 200 g (1 cup) icing sugar
• 2 tablespoons fresh lemon juice
• Zest of 1½ lemons
• 1 teaspoon vanilla extract

For decoration:

• 100 ml (1/2 cup) whipped cream
• Lemon slices
• Extra lemon zest

Directions