Creamy, tangy, and irresistibly fresh! This no-bake lemon cheesecake combines zesty citrus with a buttery golden Oreo crust — all without ever turning on the oven. A perfect summer treat!

---

🍪 Ingredients

For the Oreo Crust:

• 24 golden Oreos (or regular Oreos for a contrast), finely crushed

• 6 tablespoons (85g) unsalted butter, melted

For the Lemon Cheesecake Filling:

• 400g (14 oz) cream cheese, softened

• 100g (½ cup) granulated sugar

• Zest of 1 large lemon

• Juice of 1 large lemon (about 2 tablespoons)

• 200ml (¾ cup + 1 tablespoon) cold heavy cream

• 1 teaspoon vanilla extract

• Optional: 1–2 drops yellow gel food coloring for a vibrant lemon look

For the Topping:

• Crushed golden Oreos or chunks

• Whipped cream

• Lemon zest or thin lemon slices, for garnish

---

🧁 Instructions

Step 1: Make the Crust

1. Place the Oreos in a food processor and blend into fine crumbs.

2. Mix the crumbs with the melted butter until fully combined.

3. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to form an even crust.

4. Refrigerate for 20–30 minutes to set.

Step 2: Prepare the Lemon Cheesecake Filling

1. In a large bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

2. In a separate bowl, whip the cold heavy cream to stiff peaks.

3. Gently fold the whipped cream into the lemon mixture using a spatula.

4. If desired, add a drop or two of yellow food coloring for a brighter lemony hue.

5. Pour the filling over the chilled crust and smooth the top evenly.

6. Refrigerate for at least 4–6 hours, or overnight, until firm.

Step 3: Decorate Before Serving

1. Just before serving, top the cheesecake with crushed or chopped golden Oreos.

2. Add swirls of whipped cream and garnish with lemon zest or thin lemon slices for a fresh finish.

---

🍽️ Tips & Variations

• Use Lemon-flavored Oreos for a bold citrus twist.

• For added tang, spread a thin layer of lemon curd over the cheesecake before decorating.

• This dessert can be frozen for up to 1 month. Thaw in the fridge for 20–30 minutes before serving for the best texture.