March 30, 2026

Lemon Pistachio No Bake Cheesecake

Serves:

Cooking Time:

< 30 min

Ingredients:

Crust:
25 g pistachios
very finely chopped
100 g Tennis biscuits, finely crushed
60 ml butter, melted

Filling:
460 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
250 ml LANCEWOOD® Sour Cream
160 ml castor sugar
60 ml lemon juice
freshly squeezed
1 lemon, grated zest
5 ml vanilla essence
10 ml gelatine, dissolved in 45 ml of water
25 g pistachios, chopped for garnish
lemon zest
ribbons for garnishing

Method

Prepare the crust by combining the pistachios and Tennis biscuits in a food processor and processing until fine. Alternatively, you can chop the pistachios finely and crush the biscuits separately before mixing. Add the melted butter and stir until the mixture is evenly coated, then press firmly into the base of a 20 cm springform pan to form the crust.
For the filling, beat the LANCEWOOD® Medium Fat Plain Cream Cheese until smooth and creamy. Add the sour cream, castor sugar, lemon juice, zest, and vanilla essence, and continue beating until the mixture is silky and lump-free.
Dissolve the gelatine in cold water, then microwave in 10-second intervals until melted, taking care not to let it boil. While beating the cream cheese mixture continuously, add the melted gelatine in a thin stream.
Pour the filling into the prepared crust and smooth the top. Refrigerate for 2–3 hours, or until fully set.
Once set, transfer the cheesecake to a serving plate and garnish with chopped pistachios and lemon zest ribbons before serving.

Tip: For a lactose-free version, substitute with LANCEWOOD® Lactose Free Cream Cheese and LANCEWOOD® Lactose Free Sour Cream.