Get the Recipe:
No-Bake Lemon Cheesecakes
No-Bake Lemon Cheesecakes are a lemon lover's delight!
Ingredients
For the crust:
- ⅔ cup (80 g) gingersnaps crumbs
- 2 tablespoons unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (30 ml) lemon juice, from 1 medium lemon
- zest of 1 medium lemon
- 1 cup (240 ml) heavy cream
For garnish:
- sweetened whipped cream
- gingersnaps
Recommended Products
Instructions
To make the crust:
- Combine the cookie crumbs and butter until well mixed.
- Divide the mixture among 4 individual serving bowls with about 1/2 cup capacity. Press gently into the bottom of each bowl.
To make the cheesecake:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Mix in the lemon juice and zest.
- Place the cream in a separate bowl, and use an electric mixer with a whisk attachment on high speed to whip the cream until soft peaks form.
- Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
- Divide the filling among the serving bowls. Chill at least 2 hours before serving.
- If desired, top with sweetened whipped cream and more cookies.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
