Description
A creamy lemon cheesecake without an oven. Fresh, sweet, and irresistibly smooth.
Ingredients
Scale
- 500g quark or Greek yogurt
- 200g digestive biscuits
- 100g melted butter
- 150g sugar
- 2 lemons (zest and juice)
- 1 packet vanilla sugar
- 200ml heavy cream
- 3 gelatin sheets or 10g powdered gelatin
Instructions
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter and press into a springform pan to form the base.
- Refrigerate the base for 30 minutes to set.
- Soak gelatin sheets in cold water or prepare powdered gelatin as per instructions.
- Whip the heavy cream until stiff peaks form.
- Mix quark, sugar, vanilla sugar, lemon zest, and lemon juice until smooth.
- Dissolve the gelatin gently and mix it into the quark mixture.
- Fold in the whipped cream carefully.
- Pour the filling over the biscuit base and refrigerate for at least 4 hours.
- Serve chilled with fresh lemon zest or fruit garnish.
Notes
- Use full-fat quark or Greek yogurt for a creamier texture.
- Adjust sugar to taste if lemons are very tart.
- For a firmer cheesecake, add an extra gelatin sheet.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: no-bake lemon cheesecake, creamy quark dessert, easy cheesecake recipe