No-Bake Lemon Cheesecake
Twin Cities food blogger greens & chocolate has dreamed up a fabulous, oven-free dessert, so it’s perfect for hot summer days. This cheesecake is sweet-tart and refreshing, and if you haven’t made a crust with Golden Oreos before, well, you’re in for a treat — literally.
greens & chocolate
greens & chocolate
Recipe - RIDGEDALE (+Wines & Spirits)
No-Bake Lemon Cheesecake
Prep Time20 Minutes
Servings10
0Ingredients
FOR THE CRUST: 32 Golden Oreos
6 tablespoons unsalted butter, melted
FOR THE FILLING: 2 cups heavy whipping cream
16 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
2 Golden Oreos, crushed, for topping
Directions
- Spray a 9-inch springform pan with cooking spray.
- Add the Oreos to a large food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until combined with the crumbs.
- Press the crust mixture into the bottom and up the sides of the springform pan. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream. Beat on high until stiff peaks form. You will know it is done when you pull the whisk attachment out and the peaks of the whipped cream do not fall. Transfer the whipped cream to a different bowl.
- Add the cream cheese to the bowl of the stand mixer. Use the paddle attachment to beat for 1 to 2 minutes, until creamy and no lumps remain. Add the condensed milk, lemon zest and lemon juice, and beat until combined.
- Using a spatula, fold in the whipped cream until combined. Pour the cheesecake filling into the crust. Top with Oreo crumbs.
- Refrigerate for at least 4 hours. If you want a bit of a firmer texture,put it in the freezer for a couple of hours. Cut into slices and enjoy!
20 minutes
Prep Time
0 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Oreo Golden Sandwich Cookies, 13.29 Ounce
Huge Deal
$3.99 was $5.19$0.30/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
Carnation Sweetened Condensed Milk, 14 Ounce
$3.69$0.26/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Oreo Golden Sandwich Cookies, 13.29 Ounce
Huge Deal
$3.99 was $5.19$0.30/oz
Directions
- Spray a 9-inch springform pan with cooking spray.
- Add the Oreos to a large food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until combined with the crumbs.
- Press the crust mixture into the bottom and up the sides of the springform pan. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream. Beat on high until stiff peaks form. You will know it is done when you pull the whisk attachment out and the peaks of the whipped cream do not fall. Transfer the whipped cream to a different bowl.
- Add the cream cheese to the bowl of the stand mixer. Use the paddle attachment to beat for 1 to 2 minutes, until creamy and no lumps remain. Add the condensed milk, lemon zest and lemon juice, and beat until combined.
- Using a spatula, fold in the whipped cream until combined. Pour the cheesecake filling into the crust. Top with Oreo crumbs.
- Refrigerate for at least 4 hours. If you want a bit of a firmer texture,put it in the freezer for a couple of hours. Cut into slices and enjoy!