Recipe Rebel No Bake Lemon Cheesecake

Bake at 350 degrees f for 10 minutes.

Recipe rebel no bake lemon cheesecake. Press the mixture into the bottom and up the sides of a 9 inch springform pan. Beat with an electric mixer on high until the filling is thick and fluffy. Serve with sweetened whipped cream and toppings as desired.

For the crust use a pastry blender to combine the flour cornstarch sugar butter and lemon zest until the mixture is coarse crumbs with the butter worked in. Remove and place the pan on a wire rack to cool slightly. Press crumb mixture firmly into bottom and partially up sides of lightly greased nine inch springform pan.

Add cottage cheese and sugar to a blender and puree until completely smooth. Pour cream cheese mixture into prepared crust cover and refrigerate at least 6 hours or overnight. Press the dough into the greased baking pan on top of the parchment paper.

With so many spring and summer celebrations and holidays on the way i thought it would be the perfect time to share this little gem of a recipe. Beat your cream cheese first to make sure it s smooth before adding the sugar lemon juice lemon zest and vanilla. Add the cream no pre whipping required and beat on low until it s incorporated but don t stop there.

Leftovers can be refrigerated up to 3 days. No bake lemon cheesecake is a refreshing four ingredient dessert that is perfect for spring and summer. Bake for 15 minutes until lightly browned.

In a medium bowl combine the crust ingredients and mix well to combine completely. Run a knife around the inside edge of the springform pan to loosen the cheesecake. It is so simple easy and delicious.