No Added Sugar No-Bake Lemon Cheesecake (Banting, Keto, Diabetic, Glutenfree)

This is one of those desserts that feels far more complicated than it is. Smooth, creamy cheesecake with a fresh lemon lift, sitting on a buttery biscuit base.

No baking, no fuss. Just mix, set, and slice.

Servings

6–8 portions

Prep Time

20 minutes

Chill Time

2–3 hours

Ingredients

For the Crust

• 1 box Gracious Bakers Vanilla Biscuits
• 90g salted butter (melted)
• ⅛ tsp cinnamon
• 1 tbsp lemon zest
• Pinch of salt

For the Cheesecake Filling

• 60ml cream
• 1 rounded tsp powdered unflavoured gelatin
• 225g cream cheese (softened)
• 85g erythritol (powdered)
• ½ tsp vanilla extract
• 1 tbsp lemon juice
• ½ tbsp lemon zest

Method

Crust

1. Crush the biscuits into fine crumbs using a food processor or rolling pin.
2. Mix crumbs with lemon zest, cinnamon and salt.
3. Add melted butter and mix until a crumbly dough forms.
4. Press firmly into a greased dish to form the base.
5. Refrigerate while preparing the filling.

Filling

1. Add cream and gelatin to a cup, stir and let sit for about 3 minutes.
2. Beat cream cheese, erythritol and vanilla until light and smooth.
3. Add lemon juice and zest, mix until combined.
4. Heat the cream and gelatin mixture in the microwave for about 40 seconds until hot (not boiling). Stir until dissolved.
5. Pour the warm cream mixture into the filling and beat until smooth.

Finish

1. Pour filling over the chilled base.
2. Tap lightly or smooth the top with a spatula.
3. Refrigerate uncovered for 2–3 hours until fully set.
4. Slice and serve cold.

Serving Ideas

• Add fresh lemon zest on top
• Garnish with a few berries
• Serve with a dollop of cream

Tips

• Make sure cream cheese is fully softened
• Don’t overheat the gelatin mixture
• Chill properly for a clean slice