Dig into a slice of sunshine with a tangy lemony cheesecake on top of crushed shortbread cookies and garnished with candied lemons and blackberry jam.
As summer winds down, here’s your chance to savor one last taste of sunshine with a delightful summertime citrus dessert.
This beautifully shows that simple is best. This no-bake lemon cheesecake with a shortbread cookie crust is the perfect blend of tangy lemon and buttery goodness, all wrapped up in a creamy, dreamy cheesecake.
It’s light, refreshing, and incredibly easy to make — an ideal dessert for any occasion.
This cheesecake is all about balance. The lemon-infused filling is rich and creamy, with tangy citrus that cuts through the richness and adds refreshing brightness.
The shortbread cookie crust provides a buttery, crumbly texture that deepens every bite, creating a flavor profile that’s both vibrant and comforting. For an extra touch of decadence, add some blackberry jam on top—it looks stunning and introduces a new dimension of flavor.
To elevate it further, garnish with candied lemon slices. They add a touch of elegance and a burst of sweet, citrusy goodness that complements the tangy lemon and rich blackberry perfectly.
This versatile cheesecake is ideal for any occasion—whether you’re hosting a summer BBQ, celebrating a birthday, or just treating yourself.
The bright citrus notes keep it refreshing, while the rich, buttery crust adds a cozy touch that works year-round. So yes, you can enjoy a lemony dessert even after summer!
It’s definitely a crowd-pleaser that will impress your guests or simply satisfy your sweet tooth!
One of the best things about this lemon cheesecake is how easy it is to make. The shortbread crust requires just a few ingredients—crushed cookies and melted butter. Press it into the pan, mix the lemon cheesecake filling, pour, and chill. No baking required!
The result is a dessert that looks and tastes like it took hours to create.
Lemon Cheesecake with Shortbread Cookie Crust
By: Sheila | Sweet Baked Life 
Ingredients:
Shortbread Crust
- 2-3/4 cups crushed shortbread cookies
- 8 tablespoons (1/2 cup) unsalted butter, melted
Lemon Cheesecake Filling
- 24 oz cream cheese, softened
- 1-1/3 cups confectioners sugar
- Zest of one lemon
- 1/2 cup fresh squeezed lemon juice
- 2 cups whipped topping
- Candied lemon slices for garnish
- Blackberry jam for garnish
Instructions:
To make the crust
- Prepare a 8 or 9-inch springform pan by lightly spraying with cooking spray, then lining the bottom with parchment paper.
- Place the crushed cookie crumbs and butter in a large bowl and mix with a fork until it looks like wet sand. Add the crumbs to the pan and press into the bottom and up the sides until very compact. Place in the refrigerator for about 1 hour, when chilled make the filling.
To make the filling
- Into a large bowl of a stand mixer with the paddle attachment, add the cream cheese and beat until light and fluffy. Add the sugar, lemon zest, lemon juice and beat until well combined., then fold in the whipped topping until just combined.
- Poor filling on top of chilled crust and refrigerate 6 hours, or overnight. When ready to serve, remove from springform pan, slice and garnish with candied lemons and blackberry jam. Enjoy!
If you’re looking for a quick, easy, and delicious dessert, this no-bake lemon cheesecake is it! It’s a slice of sunshine ready to enjoy whenever you are!
Sweetly,
Sweet Baked Life 