Print

Easy No-Bake Lemon Cheesecake Trifle Recipe with 5-Minute Shortbread Crumble

no bake lemon cheesecake trifle - featured image
Print Recipe

A quick and easy no-bake lemon cheesecake trifle featuring a creamy, tangy lemon cheesecake layer and a buttery shortbread crumble, perfect for last-minute gatherings or a refreshing summer treat.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ½ cup (60 g) powdered sugar, sifted
  • ¼ cup (60 ml) fresh lemon juice
  • Zest of 1 medium lemon
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cups (150 g) shortbread cookies, crushed
  • 3 tbsp (42 g) unsalted butter, melted
  • Optional garnishes: fresh berries, mint leaves, or thin lemon slices

Instructions

  1. Crush 1 ½ cups (150 g) of shortbread cookies until fine but with some texture remaining. Use a food processor or place cookies in a zip-top bag and crush with a rolling pin. Pour crumbs into a bowl and stir in 3 tbsp (42 g) melted unsalted butter until mixture holds together slightly. Set aside to cool.
  2. In a large bowl, beat 8 oz (225 g) softened cream cheese with ½ cup (60 g) powdered sugar until smooth and creamy. Add ¼ cup (60 ml) fresh lemon juice, zest of one lemon, and 1 tsp (5 ml) vanilla extract. Mix until combined.
  3. In a separate chilled bowl, whip 1 cup (240 ml) cold heavy whipping cream until soft peaks form (about 3-5 minutes). Be careful not to overwhip.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the texture light and airy.
  5. Layer the dessert starting with a generous spoonful of the lemon cheesecake mixture at the bottom of your trifle dish or individual glasses. Add a layer of shortbread crumble on top. Repeat layers until the top, finishing with a crumble layer.
  6. Refrigerate the trifle for at least 2 hours to let flavors meld and texture set. If in a hurry, 30 minutes is acceptable.
  7. Just before serving, garnish with fresh berries, mint leaves, or thin lemon slices.

Notes

Use room temperature cream cheese to avoid lumps. Fresh lemon juice and zest provide the best flavor. Do not overwhip the cream to prevent grainy texture. Chill for at least 2 hours for best results. Can be made ahead and stored covered in the fridge for up to 2 days. For gluten-free, substitute shortbread cookies with gluten-free cookies or crushed almonds. For dairy-free, use coconut cream and vegan cream cheese alternatives.

Nutrition

Keywords: no-bake, lemon cheesecake, trifle, shortbread crumble, easy dessert, quick dessert, summer dessert, creamy, tangy, layered dessert

Find it online: https://juliamadeit.com/easy-no-bake-lemon-cheesecake-trifle-recipe-with-5-minute-shortbread-crumble/