No-Bake Zesty Lemon Fruit Cheesecake

Quick ‘n’ Easy Fruit Cheesecake (No-Cook)

Indulge in a luxurious dessert with this Quick ‘n’ Easy Fruit Cheesecake, a no-cook recipe that’s perfect for anyone who loves a creamy, tangy treat without the hassle of baking. Adapted from the beloved Edmonds Cookbook, this cheesecake combines the richness of cream cheese with the zesty freshness of lemon, creating a dessert that’s both refreshing and satisfying. This recipe is especially cherished by cheesecake enthusiasts and is often requested by those who appreciate a rich and flavorful cheesecake. Whether you’re preparing for a special occasion or simply looking to treat yourself, this no-cook cheesecake is sure to impress!

Ingredients

For the Base:

• 1 cup crushed biscuits (such as digestive biscuits or graham crackers)
• 1 tablespoon fresh lemon rind, finely grated
• 1 tablespoon lemon juice
• 75 grams (5 tablespoons) melted butter

For the Filling:

• 2 teaspoons gelatin powder
• 2 tablespoons water
• 500 grams (about 2 cups) cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon fresh lemon rind, finely grated
• 1 teaspoon vanilla essence
• 1 tablespoon gelatin powder
• 2 tablespoons water

For the Topping:

• Fresh fruit pieces (such as strawberries, blueberries, kiwi, or any fruit of your choice)
• 1/2 cup syrup from canned fruit or a simple fruit syrup
• 1 teaspoon gelatin powder
• 2 tablespoons water
• 2 tablespoons sugar

Instructions

Preparing the Base:

1. Crush the Biscuits:
   Begin by finely crushing your chosen biscuits until they resemble coarse crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin for a more hands-on approach.

2. Mix the Ingredients:
   In a mixing bowl, combine the biscuit crumbs with the finely grated fresh lemon rind, lemon juice, and melted butter. Stir the mixture until it’s well combined and resembles wet sand.

3. Prepare the Tin:
   Line the base and sides of a 20 cm (8-inch) spring-form tin with the biscuit mixture, pressing it down firmly to create an even layer. This will form the base of your cheesecake.

4. Chill the Base:
   Place the prepared tin in the refrigerator while you make the filling, allowing the base to chill and firm up.

Making the Filling:

5. Prepare the Gelatin:
   In a small bowl, combine 2 teaspoons of gelatin powder with 2 tablespoons of water. Let it sit for about 10 minutes to allow the gelatin to swell and soften.

6. Cream the Cheese:
   Using an electric mixer, beat the softened cream cheese until it’s smooth and creamy. This process ensures that your cheesecake filling will be light and fluffy.

7. Add Sour Cream:
   Add the sour cream to the cream cheese and beat until the mixture is well combined and smooth.

8. Incorporate the Sugar and Flavorings:
   Mix in the sugar, lemon juice, finely grated lemon rind, and vanilla essence. Continue to beat until the sugar is fully dissolved and the mixture is evenly blended.

9. Dissolve the Gelatin:
   Gently dissolve the swelled gelatin mixture over a bowl of hot water. Stir until the gelatin is completely dissolved and clear.

10. Combine with the Cheese Mixture:
    Pour the dissolved gelatin into the cream cheese mixture and mix thoroughly until fully incorporated.

11. Pour the Filling:
    Pour the cheesecake filling over the chilled biscuit base in the spring-form tin. Smooth the top with a spatula to ensure an even surface.

12. Chill to Set:
    Refrigerate the cheesecake for several hours, or until it is fully set and firm. This typically takes around 4 hours, but it’s best to leave it overnight if possible.

Adding the Topping:

13. Arrange the Fruit:
    Once the cheesecake has set, arrange the fresh fruit pieces in a decorative design on top of the cheesecake. Feel free to get creative with your arrangement to make the cheesecake visually appealing.

14. Prepare the Fruit Gelatin:
    Measure 1/2 cup of the remaining fruit syrup and pour it into a small saucepan. Sprinkle 1 teaspoon of gelatin powder over the syrup and let it sit for about 5 minutes to swell.

15. Dissolve the Gelatin:
    Gently heat the syrup mixture, stirring until the gelatin has dissolved completely. Add 2 tablespoons of sugar to the mixture and stir until the sugar is fully dissolved.

16. Top the Cheesecake:
    Remove the cheesecake from the refrigerator and pour the gelatin mixture over the arranged fruit, ensuring it covers the fruit evenly.

17. Final Chill:
    Return the cheesecake to the refrigerator and chill until the topping is set, which should take about 1 hour.

Serve and Enjoy:

18. Remove from Tin:
    Carefully remove the cheesecake from the spring-form tin, and place it on a serving plate.

19. Slice and Serve:
    Slice the cheesecake into generous pieces and serve chilled. Enjoy the rich, creamy texture combined with the fresh fruit topping—a delightful treat for any occasion!

This Quick ‘n’ Easy Fruit Cheesecake is not only a crowd-pleaser but also a breeze to prepare, making it an excellent choice for a spontaneous dessert or a special celebration. Whether you’re hosting a gathering or simply treating yourself, this no-cook cheesecake is a delicious way to indulge in a classic dessert. Enjoy the delightful flavors and the ease of preparation with this cherished recipe! 🍰🍓🍋