Sweet Basil Cheesecake with Lemon Crust

Sweet Basil Cheesecake with Lemon Crust is a no-bake, make-ahead dessert that’s full of beautiful and bright summer flavors. It’s easy to make and works well for both casual or elegant entertaining.

Though you can most likely find basil year round, it’s a fresh herb that thrives in the summertime. If it's not in your backyard, it's probably in your neighbor's.

All summer, fresh basil shines in pestos, salads, caprese, and now . . . . in a cheesecake!

You'll love that this delicious and expected summer dessert is easy to put together, you can make it a day ahead of time!

The Key Ingredients in a Dessert Basil Cheesecake

• heavy cream - This gets whipped into stiff peaks, which is what gives the cheesecake it's amazing texture.
• cream cheese - This cheesecake works best with a brick of cream cheese, not whipped. I use Philadelphia cream cheese bricks.
• fresh lemon juice and lemon zest - Use Meyer lemons over regular lemons when given the option. They're are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
• fresh basil leaves - Choose perky bunches of basil with deep green leaves and not brown spots.

And for the Crust

• vanilla cookie crumbs - Almost any vanilla wafer or sandwich cookies will work, including gluten-free. Here are a few good choices: Vanilla Wafer Cookies, Vanilla Sandwich Cookies, and Gluten-Free Vanilla Sandwich Cookies. You can substitute with graham crackers, though you will have to add a touch of sugar to taste.

How to Make the Lemon Cookie Crust

- Add the cookies to a food processor fitted with the blade attachment and blend until you have fairly fine crumbs.

 Add the crumbs to a large mixing bowl and stir in the melted butter and lemon zest. 



- Pour this mixture into a 9-inch springform pan and press it evenly and firmly onto the bottom surface. Place the crust in the refrigerator while you make the filling.


How to Make the Filling

- Use an electric mixer or a stand mixer fitted with the whisk attachment, to whip the cream into stiff peaks. This will take about 2 minutes. Set aside.



- Add the cream cheese and powdered sugar to a food processor fitted with the blade attachment. Blend until it’s completely smooth. Add the lemon juice, vanilla, basil and pinch of salt and blend until the basil is tiny specks of green. Use a rubber spatula to add this to a large mixing bowl.



- Fold the whipped cream into the cheese mixture just until it’s combined. 
Do this carefully to try to lose as little air as possible from the whipped cream -- use a large rubber spatula to go under and then gently over, almost as though you're spreading the contents around something.

- Remove crust from the refrigerator and pour the filling into it the pan. Smooth the top and cover with plastic wrap. Refrigerate overnight (at least 12 hours). 


- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. 



- Garnish with small basil leaves, slice and serve.

Recipe Tips

• The heavy whipping cream must be whipped for a long enough period of time — whip it just until it becomes stiff and not a second longer if you can. Watch it carefully as you’re whipping. If it goes too long it will start to become butter, and if you don't whip long enough, your cake will be too soft.
• Refrigerate the cheesecake for at least 12 hours before attempting to slice it.
• Be sure the basil leaves are blended into as tiny pieces as possible — this will intensify the basil flavor and make for a nicer texture.
• When you fold the cream cheese-basil mixture into the whipped cream, do so gently and with as few strokes as possible. The less folding, the less air you'll loose.
• Before you release the spring from the pan, go along the edges with the dull side of a knife. If you skip this step, the edges of the cake might be messy.
• I like to put a small basil leaf to mark each slice of cake. It’s a pretty garnish.
• And as with most cakes, it helps to make neat and pretty slices if you wipe off the knife between cutting each piece.

A no-bake cheesecake is such a fabulous choice for summertime. Why heat up the kitchen and house if you don’t have to!?

Can you freeze it?

Yes you can, so this is a great make-ahead basil dessert!

• If you want to make it ahead of time to serve later, or save leftovers for more than a few days, it will freeze well.
• The best way to freeze it is in the springform pan you made it in, covered tightly with plastic wrap. This way the plastic won’t rest directly on the cake, and it will keep its pretty surface.
• It can be frozen for about 4 weeks and should be thawed completely in the refrigerator before eating.

No-Bake Cheesecake vs. Baked Cheesecake

• Typically no-bake cheesecakes do not contain eggs.
• The texture, even when set, will be less firm than baked cheesecakes — imagine a consistency somewhere between a velvety mousse and a firm cheesecake.

Other Must-Try Cheesecakes

• No-Bake Espresso Cheesecake
• Peach Cheesecake with Almond Crust
• Honey Glazed Baby Kiwi Cheesecake
• Tangerine Cheesecake with Ojai Pixies

And for More Lemon-Basil Recipes . . .

• Lemon Pesto with Basil
• Meyer Lemon Basil Vinaigrette
• Basil Lemontini

Sweet Basil Cheesecake with Lemon Crust is a fun, unique recipe for summertime entertaining, and I'm certain that your guests will love it!

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