BERRYLICIOUS NO BAKE LEMON CHEESECAKE

Welcome back, my fellow foodies! With Labor Day weekend around the corner, I thought it would be right to share this-melt in your mouth lemony no bake mascarpone cheesecake topped with summers fresh berries. Yup! You heard that right, no need to power on the oven, we don’t need the added heat.

This no-bake cheesecake treat is simple to make and utterly delicious; this dessert is the ultimate bake ahead for any gathering or a sweet end to a midweek meal. It requires no effort whatsoever — stores pretty well in the refrigerator overnight.  Add the fresh fruits before serving, and voila, you are good to go. Oh! One more thing, it freezes well too!

 

 

 

 

 

The crust features a blend of whole wheat biscuit, pecans, unsweetened coconut flakes, and melted butter. I chose mcvities digestive whole wheat biscuit as the base for my crust because it’s rich in fiber, not too sweet and slightly salty. It brings back many childhood memories. You can substitute digestive biscuit for graham crackers or any crumbly biscuit of your choosing.

 

To make the crust:

• Place the biscuit, pecans, and coconut flakes in a food processor and process until crumbly. You don’t have a food processor? Don’t fret it! Place the biscuit and pecans in a zip lock bag and use a rolling pin to pound the bag. You can lightly toast the coconut and squish in the palm of your hands.
• Combine the mix with melted butter.
• Press down the biscuit mix into a cake pan or tart pan, making sure to press side to side with your fist or measuring cup. It’s best to use a pan with fluted base for easy release; I used a 9″ springform pan seen here.
  Transfer to the refrigerator for thirty minutes or more.

To make the filling:

The creamy filling is a blend of mascarpone, condensed milk, lemon juice, lemon zest, and cream cheese. It’s best to use room temperature cheese, so it creams smoothly. The condensed milk helps to firm up the tart and also add sweetness. The lemon juice cuts down the sweetness and adds a little zing. Most people use gelatin to facilitate firmness, but I don’t particularly like the texture. My guests always rave about this dessert, so it works for me this way.

 

• Steps:
  Place the cream cheese, mascarpone, condensed milk, and lemon zest in a mixing bowl. Using the paddle attachment, mix on medium speed for a few minutes or until smooth. Add the lemon juice, mix for about thirty seconds and set aside.

 

• Pour the filling into the cooled Crust, spread using an offset spatula.
  Transfer to the refrigerator and allow to cool for about 4 hours, overnight or until firm.

  Topping

Berries such as raspberries, strawberries, and blackberries provide an abundant amount of vitamins A and C. I enjoy using them in my dessert, especially this time of the year.

 

 

You can use whatever topping you choose. It’s vital to use fruits or toppings that won’t overwhelm the taste of the tart. I used strawberries, blackberries, raspberries for this treat. Rinse and pat dry the fruit with a paper towel to remove excess water. Add the fruits when you are ready to serve.

I hope you give this dessert a try. If you are in the mood for some melt in your mouth chocolate dessert, check out this one here and here.

PIN THIS FOR LATER!

 

Have you ever tried a no bake cheesecake? Would you rather have a baked cheesecake over a no bake?  Let’s chat in the comments below.

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Love always,

Maureen.

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