No bake lemon cheesecake for summer - eggless and gelatin free
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
No bake lemon cheesecake with a sweet biscuit crust .
Ingredients
For crust
  • Bicuits : 12-14 ( I have used Marie biscuits)
  • Butter : 2 tbsp + (melted)
  • Lemon zest : 1 tbsp
  • Sugar : 1 tbsp
For filling
  • Cream cheese : 6 oz
  • Greek yogurt (plain) : 6 oz or 1 cup (For recipe 2)
  • Heavy cream : ½ cup (For recipe 1)
  • Lemon juice : ¼ cup
  • Lemon zest : 2 tbsp
  • Bluberries : 1 cup (For recipe 1)
  • Sugar : 3 tbsp
Instructions
Recipe 1
Prepare the crust
  1. Melt the butter, crush the biscuits to a fine mixture and combine the two along with fine granulated sugar and lemon zest.
  2. Press the crumb mixture onto the base of two mini 4 inch springform pan.
  3. Chill it in the fridge for at least one hour to set.
Prepare the filling
  1. Divide the cream cheese equally into two portion to make two different layers of lemon and blueberries.
  2. Whip the heavy cream till it is able to hold its shape.
  3. For lemon layer - Whip together the cream cheese (should be at room temperature), sugar, lemon juice, half of lemon zest and half of sugar.
  4. Fold in half of the whipped cream and combine.
  5. Pour this lemon cream cheese filling onto the two prepared chilled crust.
  6. Set it for 3 hours atleast.
  7. Blend the remaining cream cheese with fresh blueberries, lemon zest, sugar. Fold in the remaining whipped cream.
  8. Pour this onto the already set lemon cream cheese layer.
  9. Set the cheesecake for 24 hours.
  10. Serve it chilled topped with some fresh fruits.
  11. *******************************************************
Recipe 2
Prepare the crust
  1. Melt the butter, crush the biscuits to a fine mixture and combine the two along with fine granulated sugar and lemon zest.
  2. Press the crumb mixture onto the base of two mini 4 inch tart pans.
  3. Bake in the preheated oven at 375 for 10 minutes.
  4. Cool the crust completely before filling the creamcheese.
Prepare the filling
  1. Whip together the cream cheese (should be at room temperature) , Greek yogurt (Chobani or any other brand) lemon juice, sugar till it becomes smooth and silky.
  2. There should be no lumps.
  3. Pour the cream cheese filling onto the two prepared crust.
  4. Chill it in the fridge for 24 hours.
  5. Serve it chilled with fresh fruits.
Notes
Adjust the sugar and tartness as per your likings.
These recipes will yield either two layered mini lemon - blueberry cheesecake or two 4inch small lemon cheesecake tart.
Do not keep it in the room temperature for long, it may starts melting and will become soft and runny.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/no-bake-lemon-cheesecake-with-blueberries-for-summer-eggless-and-gelatin-free/