No Bake Desserts/ Recipes

No bake lemon cheesecake with blueberries for summer – eggless and gelatin free

Few things are as irresistible as icecream chilled no bake cheesecake in the summer time.

Sorry for striking through the ice cream. I know ice cream lovers will not pardon me. It was just to emphasize my point. So pardon me please !

In few words, please DO GIVE IT A TRY !

no bake cheesecake lemon


It goes by many names – simple no bake cheesecake – sound delicious !  no bake cheesecake tarts or tartlets – even better, no bake layer cheesecakes – ultimate ecstasy, no bake cheesecake bars – you know how to get me hooked to it !

Five summer back, when cheesecakes came into my life, they has changed my perception of desserts forever. Since then I become one of the cheesecake aficionado, I literally lose my power of thinking beyond the cheesecake. Having said that, baked cheesecakes were always my weakness. I can never ever say no to those rich, velvety and creamy bites.

no bake cheesecake

No bake cheesecakes are different. They are light, delicate, rich and airy. Air is whipped into the cream cheese mixture to make it lighter, and when chilled in the fridge for few hours to a day, they set beautifully.

But no gelatin in it. Yes, you heard me right. There are some recipes that uses gelatin to set the no bake cheesecakes, but the texture become very gelatinous. Thats a word, perhaps ! And I dislike it.

Other than making life easier, gelatin serves no purpose in a cheesecake. It helps to set the dessert but at the cost of taste, flavor and texture.

lemon cheesecake recipe

There are two ways of setting a nobake cheesecake. I tried both the recipe plus two-way of making a nice biscuit crust, bake vs no bake.

First recipe uses folded whipped cream into the cream cheese mixture. Heavy cream that has some 36 percent of fat content will be just right for the recipe. The idea is to whip as much air as possible into the cream cheese mixture to give it a lighter texture.

no bake lemon blueberry cheesecake

I tried with a lemon cheesecake filling topped with another filling of blueberry on a light biscuit crust.

The biscuit crust here is no bake one. Just chilled in the fridge for few hours before pouring the filling on it. The butter in the chilled crust becomes hard and helps to set the crust. But the crust adheres to the base of the dessert pan, and pose serious threat to your dessert. So while unmoulding the dessert, wrap a hot towel around the dessert pan, the butter in the crust will loosen up a bit and this will help in easy release.

It was beautiful, set perfectly. Like ice-cream, this no bake cheesecake should be served chilled. If it stays longer in the room temperature, it will starts melting and will become runny.

no bake cheesecake

Coming to the second one, this recipe uses Greek yogurt in the cream cheese mixture. A thick yogurt when whipped together with the cream cheese makes it even more wonderful.  You can ditch the whipping cream here. This recipe is even easier and lemon makes the cheesecake more zestful. Making it highly irresistible and you will succumb to it till the last bite. I warn you !

no bake lemon cheesecake

The biscuit crust here is baked one. The heat melts the sugar enough to set the crust. Since this is a no bake cheesecake, you have plenty of options to choose the shape and design of your crust. I have used my small 4 inch tart pans and I just loved it. Isnt it so beautiful and pretty !

Other than a tart pan, you can also use a muffin pan, brioche moulds, mini springform pans,  tartlet shells, anything you desire.

no bake cheesecake

The cheesecake is very lemony, very summery. Add lots of lemon zest in the crust for an overwhelming citrusy notes. Remember, more is less here. Serve it with fresh bounty of summer fruits. You can adapt the same recipe to make any kind of fruit based or custard type cheesecake.

And please do not make the mistake of making just two ! They are seriously good and addictive.

This recipe has been inspired from FoodDoodles


No bake lemon cheesecake for summer - eggless and gelatin free
Prep time
Cook time
Total time
No bake lemon cheesecake with a sweet biscuit crust .
Recipe type: Dessert
Cuisine: American
Serves: 2
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
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.
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.


no bake cheesecake

Have a delicious weekend !





  • Reply
    Ash (@AshFoodfashion)
    July 28, 2013 at 10:56 am

    This looks delicious and it’s nice that you’ve give quite a few options in one post. Like em’ all, icecream and cheese cake;)..

  • Reply
    Kumar's Kitchen
    July 30, 2013 at 9:47 am

    this is just the cheesecake we were craving for…no bake and delicious with some fruits for good…delicious 🙂

  • Reply
    May 14, 2015 at 3:04 am

    I’ve made this twice and it is so delicious! Thanks so much

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