I am not sure why, but this year seems to be my »no-bake cheesecake« year. I’ve made so many of these cakes in the past several months. Not only here for the blog. Most of the cakes I made for friends or family were also no-bake cheesecakes. Why? Because they are delicious and easy to prepare. Like this delicious No-Bake Buttermilk Lemon Cheesecake here. If lemon flavor is something you like you will most definitely love this cheesecake. It’s awesome. The perfect cake for a hot (or rainy) summer day! ;)
I have to admit – even though these cakes are normally easy to prepare, the process can be excruciating ;P There is no problem preparing the base or the filling – all easy. Same for decorations. Everybody should be able to decorate a cake like that with some dollops of heavy cream ;P It’s the waiting time that is sooooo annoying! If you tried the filling, for example, and you know it’s going to be a great cake – waiting for several hours or letting the cake sit in the fridge overnight can be quite challenging. I speak from experience. All you want is a slice of that cake, but you can’t have one.
If you are impatient like me, I recommend distracting yourself with some jobs around the house. Some light cleaning, rearranging the books in your living room or doing some work in the garden. Anything that keeps you out of the kitchen and far away from the fridge for some time ;P
In case you’ve seen my cheesecake page here on the blog already, you might have noticed my White Chocolate Lime Cheesecake already. It’s a citrus dream come true ;P Sweet and mighty and definitely worth trying! If you cake a closer look at this one here you might find similarities…
I wanted to create a new cheesecake that was more or less similar in appearance and taste, but less complicated to make and with less sugar. The lime cheesecake has quite a lot of sugar added tbh. In comparison with this one here it’s at least double the amount of sugar. Plus the sugar from the sweetened condensed milk and the white chocolate that is also needed for that lime cheesecake. It’s really a lot ;P
This buttermilk cake here works with much less sugar and is still sweet and delicious. If you want you can even replace the sugar with a substitute like xylitol. It works well because you do not have to adapt the recipe except from replacing the sugar with the substitute. The amounts stay the same with xylitol. If you want to use erythritol you have to adapt a bit because that has a different sweetness.
More delicious no-bake cheesecakes
No-Bake Strawberry Cheesecake
Vegan Kiwi & Coconut No-Bake Cheesecake
No-Bake Raspberry Cheesecake Heart
No-Bake Mango & Coconut Cake
No-Bake Oreo Cheesecake
Side note: You can use store-bought lemon curd or homemade lemon curd. I prefer making my own curd because I can prepare that one also sugar-free if I want to. The products you can buy in supermarkets almost always have sugar in it. The store-bought also almost always have a weird color… not as bright and yellow as if you made it yourself. I linked a recipe in the recipe down below in case you want to make your own. It’s easy ;)
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) shortbread biscuits, crushed
2 tbsp. sugar
2.1 oz. (60g) butter, melted
For the filling:
6 gelatin sheets
17.6 oz. (500g) cream cheese, at room temperature
1.8 oz. (50g) sugar (or xylitol)
12.3 oz. (350g) buttermilk, at room temperature
1.8 oz. (50g) lemon juice
1 tsp. lemon extract (optional)
7 oz. (200g) cold heavy cream, whipped
4-5 tbsp. lemon curd
For the decoration:
some whipped heavy cream
some thin lemon slices
Für den Boden:
200g Butterkekse, zerbröselt
2 EL Zucker
60g Butter, geschmolzen
Für die Füllung:
6 Blätter Gelatine
500g Frischkäse, Zimmertemperatur
50g Zucker (oder Xylit)
350g Buttermilch, Zimmertemperatur
50g Zitronensaft
1 TL Zitronenextrakt (optional)
200 g kalte Sahne, aufgeschlagen
4-5 EL Lemon Curd
Für die Dekoration:
etwas aufgeschlagene Sahne
einige Zitronenscheiben
DIRECTIONS / ZUBEREITUNG
1. Add the cookies to a food processor and mix them to get fine crumbs or add them to a freezer bag and crush the cookies with a rolling pin. Add the sugar to the cookie crumbs and mix. Next, add the melted butter and mix to combine. Transfer the moist cookie crumbs to an 8 inches (20cm) springform tin and press to the bottom to get one even layer. Place in the fridge until needed.
2. Add the gelatin sheets to a small bowl with cold water and let them soak for 5-7 minutes. Next, add the cream cheese and sugar (or xylitol) to a large bowl and mix until well combined. Add the buttermilk, lemon juice, and lemon extract (if you use some extract) and mix until well combined. Squeeze the soaked gelatin sheets to get rid of excess water, add to a small saucepan, and heat up on the stove until the gelatin has dissolved completely. Add 2-3 tablespoons of the cream cheese mixture to the saucepan and stir to combine. Add this mixture to the large bowl and mix until well combined. Whip the heavy cream in a separate bowl until stiff peaks form. Add to the large bowl with the cream cheese mixture and fold in – try to keep as much volume as possible.
3. Pour the cream cheese filling into the prepared tin with the cookie base and smooth out the top. Place in the fridge for at least 5-6 hours, better overnight. When the filling has pretty much been set, after about 3-4 hours, add the lemon curd on top and spread it carefully and evenly on top of the filling. Continue cooling the cheesecake.
4. To finish the cake, remove it from the tin and place it on a serving plate or cake stand. Decorate the cheesecake with some whipped heavy cream and thin lemon slices. Keep the cake refrigerated until serving.
1. Die Kekse für den Boden entweder in eine Küchenmaschine geben und zerkleinern, oder in einem Gefrierbeutel mit einem Nudelholz bearbeiten, bis feine Brösel entstehen. Zucker dazugeben und untermischen. Die Butter schmelzen, zu den Bröseln dazugeben und alles gut vermengen. Die feuchten Brösel in eine 20cm (8 inches) Springform füllen und zu einer kompakten Schicht zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Die Gelatine in eine kleine Schüssel mit kaltem Wasser legen und etwa 5-7 Minuten quellen lassen. Frischkäse und Zucker (oder Xylit) in einer großen Schüssel verrühren. Buttermilch, Zitronensaft und Zitronenextrakt (optional) dazugeben und unterrühren. Die Gelatine ausdrücken, um überschüssiges Wasser loszuwerden und dann in einen kleinen Topf geben und bei geringer Hitzezufuhr auflösen lassen. Etwa 2-3 Esslöffel der Frischkäsemischung dazugeben und gut verrühren. Diese Mischung dann zur großen Schüssel dazugeben und alles gut verrühren. Die Sahne in einer separaten Schüssel aufschlagen, dann vorsichtig unter die Frischkäsemischung unterheben.
3. Die Frischkäsemasse in die vorbereitete Form mit dem Keksboden gießen und glatt streichen. Den Käsekuchen mindestens 5-6 Stunden, besser über Nacht, in den Kühlschrank stellen. Nach etwa 3-4 Stunden, wenn die Füllung angezogen hat und fester ist, den Lemon Curd vorsichtig auf dem Kuchen verstreichen, danach weiter kühlen.
4. Den durchgekühlten Kuchen aus der Form lösen und auf eine Servierplatte oder Kuchenständer setzen. Nach Belieben mit aufgeschlagener Sahne und Zitronenscheiben dekorieren. Den Käsekuchen bis zum Servieren im Kühlschrank aufbewahren.
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Here is a version of the recipe you can print easily.
Print
No-Bake Buttermilk Lemon Cheesecake
- Prep Time: 00:35
- Cook Time: 00:00
- Total Time: 07:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cake for hot summer days – a No-Bake Buttermilk Lemon Cheesecake. Easy to prepare and so refreshing. Simply the best summer cheesecake!
Ingredients
For the base:
7 oz. (200g) shortbread biscuits, crushed
2 tbsp. sugar
2.1 oz. (60g) butter, melted
For the filling:
6 gelatin sheets
17.6 oz. (500g) cream cheese, at room temperature
1.8 oz. (50g) sugar (or xylitol)
12.3 oz. (350g) buttermilk, at room temperature
1.8 oz. (50g) lemon juice
1 tsp. lemon extract (optional)
7 oz. (200g) cold heavy cream, whipped
4–5 tbsp. lemon curd
For the decoration:
some whipped heavy cream
some thin lemon slices
Instructions
1. Add the cookies to a food processor and mix them to get fine crumbs or add them to a freezer bag and crush the cookies with a rolling pin. Add the sugar to the cookie crumbs and mix. Next, add the melted butter and mix to combine. Transfer the moist cookie crumbs to an 8 inches (20cm) springform tin and press to the bottom to get one even layer. Place in the fridge until needed.
2. Add the gelatin sheets to a small bowl with cold water and let them soak for 5-7 minutes. Next, add the cream cheese and sugar (or xylitol) to a large bowl and mix until well combined. Add the buttermilk, lemon juice, and lemon extract (if you use some extract) and mix until well combined. Squeeze the soaked gelatin sheets to get rid of excess water, add to a small saucepan, and heat up on the stove until the gelatin has dissolved completely. Add 2-3 tablespoons of the cream cheese mixture to the saucepan and stir to combine. Add this mixture to the large bowl and mix until well combined. Whip the heavy cream in a separate bowl until stiff peaks form. Add to the large bowl with the cream cheese mixture and fold in – try to keep as much volume as possible.
3. Pour the cream cheese filling into the prepared tin with the cookie base and smooth out the top. Place in the fridge for at least 5-6 hours, better overnight. When the filling has pretty much been set, after about 3-4 hours, add the lemon curd on top and spread it carefully and evenly on top of the filling. Continue cooling the cheesecake.
4. To finish the cake, remove it from the tin and place it on a serving plate or cake stand. Decorate the cheesecake with some whipped heavy cream and thin lemon slices. Keep the cake refrigerated until serving.
Notes
Have fun in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
