Description
A refreshing no-bake Cold Lemon Cake made with a buttery biscuit base, creamy lemon filling, and a bright citrus flavor. Perfect for warm days or any time you need a light and tangy dessert.
Ingredients
Scale
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 300g cream cheese, room temperature
- 200g sweetened condensed milk
- 250ml heavy cream
- Juice of 2 lemons
- Zest of 2 lemons
- 50g powdered sugar
- 1 tsp vanilla extract
Instructions
- Line the bottom of a springform pan with parchment paper.
- Mix crushed biscuits with melted butter until well combined.
- Press the mixture into the base of the pan and chill in the fridge.
- In a large bowl, beat cream cheese, condensed milk, lemon juice, lemon zest, powdered sugar, and vanilla until smooth.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Gently fold the whipped cream into the lemon mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight.
- Garnish with lemon slices or zest before serving.
Notes
- Use fresh lemons for the best flavor.
- Allow the cake to chill overnight for cleaner slices.
- A hot knife helps create perfect cuts when serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cold lemon cake, no-bake lemon dessert, summer cake, lemon cheesecake, chilled lemon cake