Lemon Cookie Cheesecake

An awesome no-bake cheesecake

Prep Time1

Cook Time0

Chill Time4

Course: Dessert, Snack

Cuisine: American

Keyword: lemon cheesecake, lemon sandwich cookie crust, no-bake lemon cheesecake

Servings: 12

Calories: 535kcal

Pulse the lemon cookies in food processor, until crushed. Add melted butter and sugar. Pulse to mix. Press the crushed cookie mixture into the bottom of a 8 or 9-inch (see post body) springform pan and and partway up the sides. Refrigerate at least 30 minutes until crust is firm.

Beat cream cheese, lemon juice and sugar until well mixed. Set aside.
In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently.
Then, fold in the cream cheese mixture until evenly blended. Fill crust with the cheesecake mixture, spreading to even out if necessary. Top with crumbled reserved cookies & dollops of lemon curd, freshly grated lemon zest or lemon slices. Refrigerate for at least 4 hours or until firm.