Lemon Cheese Cake Recipe
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No Bake Lemon Cheesecake with Blueberry Topping

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Usually during Christmas and Easter time, I get emails from you asking what's my  special menu. Because of my blog, people assume that I'll be cooking up a feast for Christmas and Easter. Well, let me tell you a secret… most of the time, I hardly cook anything during festive season. Either we celebrate it with friends or we go out. I've this weird habit.. I dont like to cook during festive occasion, I just wanna enjoy the day without worrying about the menu!

The only exception to that, is I make something sweet, a cake or a dessert. It's my back up plan, just in case somebody drops in to wish us. So this is what I made this year.

DSC_5296
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It's a very easy dessert to put together. It's an ideal dessert, if you're planning a party for a large group. You can whip up a fabulous looking and tasting dessert without much effort, sounds great, right? I got this recipe from my dear friend and neigbour Sonia. She made this dessert for us one Christmas and we both, Jose and myself were instant fans of this dessert!

I love these kind of recipes, where there is no cooking or baking involved. Just put together some wonderful ingredients and you are good to go!


Here is the recipe…

Step 1
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Add the melted butter to biscuit crumbs. Layer the serving dish with this crumb and butter mixture. Press it down using your fingers. Keep it aside…

Dissolve the lemon jello in 2 cups of hot water. Stir well. Keep it aside. Combine cream cheese, thick cream, sugar and vanilla essence using a whisk…

Step 2
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Fold in the jello mix to the cheese mixture until it's combined well. Pour this mixture over the crumb base. Refrigerate it till it sets, around 4-5 hrs. Spread the blueberry filling on top of the set dessert…

Step 3
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DSC 5296 1
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No Bake Lemon Cheesecake with Blueberry Topping

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Course: Dessert
Servings: 10 -15
Author: Maria Jose

Ingredients

  • 3 packets (85 gms each) Lemon Jello
  • 200 gms Salted butter
  • 2 cups Hot water
  • 3 cups Digestive biscuit crumbs (refer notes)
  • 325 gms Cream cheese (full fat or fat free, refer notes for substitute)
  • 750 ml Thick cream (refer notes)
  • 1 cup Sugar
  • 2 tsp Vanilla essence
  • 1 can (595 gms) Blueberry topping / filling

Instructions

  • For the base
  • Melt the butter. Add the melted butter to biscuit crumbs. Layer the serving dish with this crumb and butter mixture. Press it down using your fingers. Keep it aside.
  • For the cheesecake
  • Dissolve the lemon jello in 2 cups of hot water. Stir well. Keep it aside. Combine cream cheese, thick cream, sugar and vanilla essence using a whisk. Fold in the jello mix to the cheese mixture until it's combined well. This mixture is liquidy.
  • Pour this mixture over the crumb base. Refrigerate it till it sets, around 4-5 hrs. You can set it overnight also.
  • Spread the blueberry filling on top of the set dessert.

Notes

If you are in India, you can use Amul cheese spread to make this. If you want to make cream cheese at home, please check out this link: http://www.tarladalal.com/Low-Fat-Cream-Cheese-3485r I used full fat Philadelphia cream cheese and KDD thick cream. You can set the cheesecake in a loose bottom cake tin or in individual bowls. Let it sit at room temp for 20 mins, before serving, otherwise the biscuit base will be hard. You will need three fourth of a 400 gms Digestive biscuit packet to get 3 cups of crumbs. You can use your fav flavour of jello, instead of lemon, and follow the same procedure. I used Amul butter. You can also use unsalted butter, but the slated butter will enhance the taste of the base. You can store it in the refrigerator for 5 days. Though I used thick cream for this, I think you can use whipping cream. Use 500 ml whipping cream and whip it, till soft peaks form. Mix together cream cheese, sugar and vanilla essence first. Then add the dissolved jello to this mix. Combine well. Fold the whipped cream to the cheese jello mixture in 2 batches and continue as per the rest of the recipe. Kindly note that, I haven't yet tried it myself, but it's based on my experiment with eggless mango cheesecake recipe.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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39 thoughts on “No Bake Lemon Cheesecake with Blueberry Topping”

  3. hi, this is a question regarding the using amul cheese spread as a substitute for cream cheese, can i use it to make cream cheese frosting???

    Reply

  4. hi i love ur space i would like to make this for a getogther i hav a doubt can i replace lemon jelly with mango will it b tasty

    Reply

  7. Hello

    This is more info on cream cheese available in India. we get Britannia cream cheese (Rs150/- for 180 gm), and Amul creami cheese spread (Rs 63 for 200 gm) Britannia is the best but amul is worth the price. I use both and so far my kids hv not said the difference.

    For whipping cream , we get Blue Bird Whipping cream powder (Rs 40 per pack) and follow instructions on pack. It is more likely available at Tata Star Bazaar.

    Hope it helps ..

    -Tres

    Reply

  8. Hi maria,

    i would like to know the lemon jello you have used is a pudding mix or a jelly mix.

    And your recipes are awesome. i have tried only a few, all came out good. thanks for your recipes.

    Reply

  13. Hi Maria! Thank you for posting such mouth watering recipes!! I have a question for you…In India( Chennai specially, that’s where I live) getting Cream Cheese is difficult & also an expensive affair…in that case what would be a good substitute for it? I have always shelved my plans of making a cheese cake due to this…

    Reply

    • You are welcome Sarika! You can use Amul cheese spread in recipes that calls for cream cheese. Anyways, I’ve updated the recipe with notes on how to make cream cheese at home, please check out the notes section.

      Hope it helps..

      Cheers
      Maria

      Reply

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