Deconstructed No Bake Lemon Cheesecake
Forget about the Cake and Focus on the Cheese! You are going to love this simple No Bake Lemon Cheesecake recipe in this beautiful Mold!
Equipment
Ingredients
- 3 gelatin sheets
- 1 Large Lemon
- 1/2 cup (115 g) Sour cream
- 11 oz (300 g) Philadelphia Cheese (Softened | At Room Temperature)
- 1/2 cup (100 g) sugar
- 24 Cookies (Petit Beurre Cookie Style)
Instructions
- Place your your Mini Spiral Flexipat® Tray on the top of your Medium perforated baking sheet.
CHEESECAKE PREPARATION
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- In the medium sauce pan, heat on medium low the lemon juice with the zest. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
- In a mixing bowl, whisk together the sour cream and cream cheese. Add the sugar. Then, incorporate the lemon/gelatin. Mix until smooth.
ASSEMBLY
- Fill your Pastry Bag with the preparation and carefully pipe it into each well of the Flexipat®. Cover to contact with a plastic wrap and freeze for about 1 hour.
- When ready, take your Flexipat® out of the freezer. Peel each wells and place your Lemon Cheesecake directly onto your cookie.
- Allow a good hour to defrost at room temperature, or more if placed in the refrigerator. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Deconstructed No Bake Lemon Cheesecake
Amount Per Serving
Calories 91
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 148mg6%
Potassium 59mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 46IU1%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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