No-Bake Cheesecake with Lemon and Berries Recipe
This no-bake cheesecake is a creamy, luscious dessert that combines a smooth cream cheese filling with a buttery biscuit crust, finished with a homemade red berry jam topping. Perfect for an easy, make-ahead treat that requires no oven time and delivers rich, tangy flavors with a hint of sweetness and fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for jam preparation)
- Total Time: 8 hours 35 minutes (including refrigeration time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Filling
- 450 gr cream cheese
- 1 can condensed milk
- 200 gr medium cream
- Juice of 2 lemons
- 2 envelopes grenetine (or 1 envelope for lighter set)
Crust
- 250 gr Maria biscuits
- 130 gr butter
Jam Topping
- 2 tsp red berries
- 2 tablespoons sugar
- Juice of 1 lemon
Instructions
- Prepare the Crust: Crush the Maria biscuits into fine crumbs using a food processor or by hand. Melt the butter and mix it thoroughly with the biscuit crumbs until well combined. Press this mixture evenly into the base of a springform pan or dessert dish to form a compact crust. Refrigerate to set while preparing the filling.
- Dissolve the Grenetine: Hydrate the grenetine envelopes according to package instructions, usually by sprinkling over cold water and allowing to bloom, then gently warming until fully dissolved. If using only one envelope, adjust for a less firm set.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add condensed milk and mix well. Whip the medium cream to soft peaks in a separate bowl. Add the lemon juice and dissolved grenetine to the cream cheese mixture, then gently fold in the whipped cream until fully combined and smooth.
- Assemble the Cheesecake: Pour the cheese filling over the prepared biscuit crust in the pan, smoothing the top with a spatula. Refrigerate the cheesecake overnight (at least 8 hours) to allow it to set firmly.
- Prepare the Jam: In a small saucepan, combine the red berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens into a jam-like consistency. Allow it to cool completely.
- Decorate and Serve: Once the cheesecake has set, spread the homemade jam evenly on top. Return to the refrigerator for an additional 30 minutes if needed. Serve chilled and enjoy your creamy, no-bake cheesecake with a fruity twist.
Notes
- You can substitute grenetine with gelatin sheets in equivalent quantity if preferred.
- If a lighter, fluffier cheesecake is desired, use only one grenetine envelope and whip the cream to stiff peaks before folding in.
- Maria biscuits can be replaced with digestive biscuits or graham crackers for a different flavor profile.
- The homemade berry jam can be swapped with store-bought jam if short on time.
- Ensure all cream cheese and cream are at room temperature for smoother mixing and better texture.