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No-Bake Lemon & White Chocolate Cheesecake

A delightful, creamy cheesecake infused with zesty lemon and rich white chocolate, all made without baking for a perfect dessert anytime.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 280 g digestive biscuits Crushed into fine crumbs
  • 150 g unsalted butter, melted To bind the biscuit base
For the cheesecake filling
  • 75 g icing sugar For sweetness
  • 300 g white chocolate, melted and cooled slightly Main flavor component
  • 300 ml double cream Whipped for stability
  • 1 teaspoon lemon flavouring For added lemon taste
  • 500 g Philadelphia or full-fat cream cheese Ensure it is at room temperature
For decoration (optional)
  • to taste white chocolate shavings or curls For a beautiful finish
  • to taste lemon zest For a fresh touch
  • to taste extra whipped cream For serving
  • to taste lemon curd or lemon glaze For additional decoration

Method
 

Preparation
  1. Line the base of a 20cm springform or loose-bottom cake tin with baking parchment.
Make the biscuit base
  1. Blitz the digestive biscuits in a food processor until fine crumbs form.
  2. Mix with the melted butter until evenly coated.
Press into the tin
  1. Firmly press the biscuit mixture into the base of the tin using the back of a spoon.
  2. Place in the fridge to chill while preparing the filling.
Melt the chocolate
  1. Gently melt the white chocolate in the microwave or over a bowl of simmering water.
  2. Leave to cool slightly.
Prepare the filling
  1. In a large bowl, beat together the cream cheese, icing sugar, and lemon flavouring until smooth.
  2. Mix in the cooled melted white chocolate until fully combined.
  3. In a separate bowl, whip the double cream to soft peaks, then gently fold into the cheesecake mixture until thick and creamy.
Assemble the cheesecake
  1. Spoon the filling over the chilled biscuit base and smooth the top evenly.
Chill
  1. Refrigerate for at least 6 hours, or overnight, until firm and fully set.
Decorate
  1. Top with white chocolate curls, lemon zest, and a glossy layer of lemon curd or glaze.
Serve
  1. Slice and enjoy chilled for a fresh, creamy lemon dessert.

Notes

Store any leftovers covered in the fridge for up to 3 days. For best results, ensure cream cheese is at room temperature and allow the melted chocolate to cool slightly before mixing.