Lemon Cheesecake Dessert

No Bake Citroentaartje Kookmutsjes

Prep Time

30 minutes

Porties

Serveert 8

Niveau

Easy

This lemon cheesecake dessert isn’t just easy and yummy; it’s also a feast for the eyes! It’s a creamy treat that sets up effortlessly in the fridge. Plus, it’s a no-bake wonder, so you can whip it up without breaking a sweat!

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Porties:
CREAM
200 g cream cheese
125 g mascarpone cheese
45 g powdered sugar
8 g vanilla sugar 1 tbsp
16 g whipped cream stabilizer 2 tbsp, klopfix
500 ml heavy cream
FILLING
tea biscuits 24 tea biscuits
175 ml milk
TOPPING
40 ml heavy cream
80 g white chocolate
GARNISH
90 g lemon curd

This lemon cheesecake dessert isn’t just easy and yummy; it’s also a feast for the eyes! It’s a creamy treat that sets up effortlessly in the fridge. Plus, it’s a no-bake wonder, so you can whip it up without breaking a sweat!

Stappenplan


1

In a deep bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla sugar, stabilizer for whipped cream, and lemon curd. Mix for 1 minute. Gradually add the heavy cream (500 ml) and mix until stiff.

2

Dip 8 tea biscuits in the milk and arrange them on a surface or tray in the shape of a rectangle. Spread a layer of the cream mixture over the biscuits and drizzle some lemon curd on top. Continue layering with alternating layers of biscuits and cream, making sure to coat the sides evenly. Allow the lemon tart to set in the refrigerator for several hours, preferably overnight, to allow the flavors to meld and the biscuits to soften.

3

Transfer the remaining cream to a piping bag and store it in the refrigerator.

4

Remove the lemon dessert from the refrigerator and pipe cream along the sides.

5

Heat the heavy cream (40 ml) almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then, mix until smooth.

6

Evenly spread the white chocolate ganache over the dessert. Pipe some lemon curd on top and use a toothpick to create a decorative pattern. Chill the lemon dessert in the refrigerator for 30-60 minutes to allow the ganache to set.

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Ingrediënten


Porties:
CREAM
200 g cream cheese
125 g mascarpone cheese
45 g powdered sugar
8 g vanilla sugar 1 tbsp
16 g whipped cream stabilizer 2 tbsp, klopfix
500 ml heavy cream
FILLING
tea biscuits 24 tea biscuits
175 ml milk
TOPPING
40 ml heavy cream
80 g white chocolate
GARNISH
90 g lemon curd