Perfect on a hot day is this no bake lemon cheesecake which is light and refreshing compared to its baked counterpart.

Fresh lemons provide the main flavor for this dessert using both its juice and zest (grated yellow part of the lemon skin). The tart nature of the flavoring adds to the refreshing characteristics of the tart.

The crust is a traditional crumb base, however, the recipe doesn’t specify what crumbs to use, generally, this can be any plain style crisp biscuit/cookie such as digestive, graham crackers, or vanilla wafers.

Recipe Directions

1. Crust

2. Combine the sweet crumbs with the melted butter and mix well.

3. Tip the crumbs into the pie tin then press into the base and sides of the tin to create a pie crust. Chill to set the butter.

4. Cheesecake Filling

5. Whisk the cream until it is lightly whipped and holding a soft peak.

6. Beat the cream cheese until smooth and moving easily.

7. In a cup combine the hot water with the gelatin and whisk with a fork until dissolved.

8. Add to the cream cheese the sugar, lemon juice, lemon zest, milk, and the dissolved gelatin. Mix until well combined.

9. Gently fold through the whipped cream.

10. Pour the cheesecake filling into the prepared crust. Chill until ready to serve or at least one hour.