No-Bake Lemon and Berry Cheesecake

AuthorKathleen GloverCategoryDifficultyBeginner

No-Bake Lemon and Berry Cheesecake is a light, zesty, and simple no-bake dessert that utilizes whatever fresh fruit you happen to have on hand. With only 30 minutes of work, this is a winner.

Yields1 Serving
Prep Time30 minsTotal Time2 hrs 30 mins
Base
 1.50 cups graham cracker crumbs (10-12 crackers)
 8 tbsp unsalted butter (melted)
 1 tbsp honey
Filling
 24 oz mascarpone cheese
 1 cup sugar
 2 lemons (juiced and zested)
Topping
 2 cups berries (fresh or frozen)
 1 cup powdered sugar
1

Grease the bottom of a 9-inch springform pan and line with parchment paper.

2

To make the base, mix together the graham cracker crumbs, melted butter, and honey.

3

When the mixture has the consistency of wet sand, press it into the bottom of your prepared pan with the back of a spoon. Make sure the base is really compacted. Chill in the fridge until the filling is ready.

4

In a large bowl, combine the mascarpone cheese, sugar, lemon zest, and lemon juice.

Tip: Make sure to zest your lemon before you juice it, this seems like an obvious tip but there's many times I've had to reach for extra lemons when I forget to do it in this order!

5

Beat with a hand mixer until smooth.

6

Spoon the filling over the base, smoothing out the top and making sure there are no air bubbles.

7

Chill in fridge for at least 2 hours, up to 2 days.

8

While the filling chills, make the berry topping.

9

Add most of the berries and powdered sugar into a food processor, reserving some berries for garnishing.

10

Pulse until the sauce is smooth.

11

To serve, pour some of the topping onto the cheesecake and garnish with berries. Serve with additional sauce drizzled on top of individual slices.

Ingredients

Base
 1.50 cups graham cracker crumbs (10-12 crackers)
 8 tbsp unsalted butter (melted)
 1 tbsp honey
Filling
 24 oz mascarpone cheese
 1 cup sugar
 2 lemons (juiced and zested)
Topping
 2 cups berries (fresh or frozen)
 1 cup powdered sugar

Directions

1

Grease the bottom of a 9-inch springform pan and line with parchment paper.

2

To make the base, mix together the graham cracker crumbs, melted butter, and honey.

3

When the mixture has the consistency of wet sand, press it into the bottom of your prepared pan with the back of a spoon. Make sure the base is really compacted. Chill in the fridge until the filling is ready.

4

In a large bowl, combine the mascarpone cheese, sugar, lemon zest, and lemon juice.

Tip: Make sure to zest your lemon before you juice it, this seems like an obvious tip but there's many times I've had to reach for extra lemons when I forget to do it in this order!

5

Beat with a hand mixer until smooth.

6

Spoon the filling over the base, smoothing out the top and making sure there are no air bubbles.

7

Chill in fridge for at least 2 hours, up to 2 days.

8

While the filling chills, make the berry topping.

9

Add most of the berries and powdered sugar into a food processor, reserving some berries for garnishing.

10

Pulse until the sauce is smooth.

11

To serve, pour some of the topping onto the cheesecake and garnish with berries. Serve with additional sauce drizzled on top of individual slices.

No-Bake Lemon and Berry Cheesecake

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