Rabat – Savory delights take center stage on the Moroccan ftour table. But after Taraweeh, a sweet treat is often what we crave – and that’s where no-bake lemon cheesecake comes to the rescue.
Alongside the salty dishes, the ftour table naturally features Moroccan sweet staples – Chebakia, Bechnikha, and almond Briouat. Some even save Sellou until after Taraweeh, to enjoy with tea.
Still, there are moments when we just want something different, sweet, and satisfying to break the routine after a long day of fasting. More importantly, we want it without spending hours in the kitchen. In such cases, no-bake recipes are the perfect solution.
So, let’s see how to make this easy, delicious, no-bake lemon cheesecake.
Ingredients
For the crust
200g Biscuits
100g Unsalted butter, melted
For the filling
150g Cream cheese
100ml Heavy whipping cream
2-3 tbsp Powdered sugar (to taste)
1-2 tbsp Lemon juice (Freshly squeezed)
1 tsp Lemon zest
Vanilla extract
Optional toppings
Lemon slices
Lemon zest
Light lemon curd
Instructions
Prepare the crust:
Mix the crushed biscuits with melted butter until evenly combined.
Press the mixture into the base of a springform pan. Use the back of a spoon to compact it firmly.
Make the filling:
In a large bowl, beat the cream cheese until smooth.
Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the cheesecake
Pour the filling over the chilled crust and spread evenly.
Smooth the top with a spatula.
After completing all the steps, refrigerate the cheesecake for 4-6 hours. Once set, add the toppings of your choice.
And that’s it! Serve it with atay or fresh juice, and enjoy. Bsaha w raha!
