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    Home » Desserts » Cake & Pie Recipes » Sweet Basil Cheesecake with Lemon Crust

    Sweet Basil Cheesecake with Lemon Crust

    Jul 5, 2019 · by Valentina · 32 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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. Basil Cheesecake with one slice removed, on pink platter

    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!

    cream cheese and basil leaves in food processor

    What’s in this Basil Cheesecake?

    • heavy whipping cream
    • cream cheese
    • powdered sugar
    • lemon juice
    • basil leaves

    Sweet Basil Cheese Cake on glass pink cake tray

    How to Make a Lemon Cookie Crust for Cheesecake

    You can use almost any cookies you like for this crust. I used gluten-free vanilla cookies. (So my son with Celiac could try it). You can use any vanilla wafers, vanilla sandwich cookies, or graham crackers. If you use graham crackers, you will have to add a touch of sugar to taste.

    1. Blend the cookies in a food processor until they are a fairly fine crumb.
    2. Mix in melted butter and lemon zest.
    3. Gently press the crust into a springform cheesecake pan.
    4. Refrigerate while you’re making the filling.

    (More detailed instructions are below.)

    one slice of basil cheesecake on white plate

    How is no-bake cheesecake different from regular cheesecake?

    • Typically no-bake cheesecakes do not contain eggs. (They really shouldn't, since they would remain raw.)
    • The texture, even when set, will be less firm than baked cheesecakes — imagine a consistency somewhere between a velvety mousse and a firm cheesecake.

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

    Photo grid of four stages of making Sweet Basil Cheesecake

    Tips for making Sweet Basil Cheesecake

    • There are a couple of keys to making this no-bake cheesecake successfully . . .
    1. The heavy whipping cream must be whipped long enough — but not too long. Whip it just until it becomes stiff and not a second longer. So you have to watch it carefully as you’re whipping. If it goes too long you will make butter, and not long enough will result in a cake that's too soft.
    2. Refrigerate the cheesecake for at least 12 hours before attempting to slice it.

    Thick whipped cream on whisk

    • 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 is removed.
    • 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 when you go to serve it will be very efficient.
    • And as with most cakes, it helps to make neat and pretty slices if you wipe off the knife between cutting each piece.

    Top view of Sweet Basil Cheesecake with Lemon Crust on pink cake stand

    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 spring form 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.

    Sweet Basil Cheesecake with Lemon Crust is a fun, unique recipe for summertime entertaining, that your guests will love!

    Here are a couple more delicious cheesecakes. . .

    • No-Bake Espresso Cheesecake
    • Honey Glazed Baby Kiwi Cheesecake
    • Tangerine Cheesecake (No-Bake)

    And if you're loving the basil-lemon combination . . .

    • Meyer Lemon Basil Salad Dressing
    • Basil Lemontini from Shockingly Delicious
    One slice of Sweet Basil Cheesecake with Lemon Crust on white plate

    Sweet Basil Cheesecake with Lemon Crust Recipe

    Valentina K. Wein
    This no-bake, make-ahead dessert is full of beautiful and bright summer flavors. It’s easy to make and works well for both casual or elegant entertaining.
    5 from 10 votes
    Print
    Prep Time 25 minutes mins
    Refrigeration 12 hours hrs
    Total Time 12 hours hrs 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 449 kcal

    Ingredients
     
     

    Lemon Crust

    • 2½ cups vanilla cookie crumbs (from about ¾-pound cookies), see notes
    • ¼ cup unsalted butter, melted
    • 2 tablespoons lemon zest

    Filling

    • 1¼ cups heavy whipping cream, cold
    • 3 (8-ounce) packages cream cheese, room temperature
    • ¾ cups powdered sugar
    • 2 tablespoons lemon juice
    • 1 cup packed basil leaves, washed and dried
    • pinch of salt
    • small basil leaves for garnish, washed and dried

    Instructions
     

    Lemon 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 mix in the melted butter and lemon zest.
    • Pour 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.

    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.
    • Now add the cream cheese and powdered sugar to the 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.
    • 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.

    NOTES

    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.

    NUTRITION

    Calories: 449kcal
    Keywords dessert for summer party, desserts for a crowd
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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      Passion Fruit Cheesecake (No-Bake)
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      Pumpkin Coffee Cake with Streusel and Caramel
    • One slice of Nutella Pie topped with hazelnut praline on a white plate with whole pie behind it.
      No-Bake Nutella Pie with Hazelnut Praline

    Reader Interactions

    Comments

    1. sippitysup

      July 06, 2019 at 3:32 pm

      Lemon and basil! A classic combination. GREG

      Reply
      • valentina

        July 07, 2019 at 7:31 pm

        Yes it is. 🙂

        Reply
    2. 2pots2cook

      July 07, 2019 at 2:40 am

      This is so decadent, refreshing and genius idea Valentina ! With basil all over the place and no bake time ?!? Glad to pin all over, dear ! Enjoy your day 🙂

      Reply
      • valentina

        July 07, 2019 at 7:32 pm

        Thanks so much for pinning & visiting! Hope you try and enjoy. 🙂 ~Valentina

        Reply
    3. Dawn - Girl Heart Food

      July 07, 2019 at 6:25 am

      What a beauty! Talk about a delicious summer dessert! We don't have much luck with basil, so I usually just buy it. For some reason, our mint and thyme grows like crazy, but basil not so much. I gotta pick more up to make this cheesecake 🙂 Love how creamy this is and that it's no bake. Wishing I had a huge piece right now to go along with my coffee 😉 Awesome that it freezes well too! Hope you're having a great weekend, Valentina!

      Reply
      • valentina

        July 07, 2019 at 7:34 pm

        Thank you, Dawn. You just gave me the idea that this might be delicious made with mint. And thyme, also. Hope had a great weekend, too. ~Valentina

        Reply
    4. Ron

      July 07, 2019 at 8:15 am

      Basil is my favorite herb and I've had it in many dishes or just plucked fresh from the bush, but never in a cheesecake. A "must try" recipe which has been pinned for a future cook.

      Reply
      • valentina

        July 07, 2019 at 7:34 pm

        I hope you love it when you try it, Ron. Thanks. Hope you're having a lovely summer. ~Valentina

        Reply
    5. Cathy

      July 07, 2019 at 10:51 am

      What a great summertime dessert to have on hand. I love lemon and basil! I am thinking about making this in mason jars to take to the Hollywood Bowl picnic. I think it would work just as well.

      Reply
      • valentina

        July 07, 2019 at 7:35 pm

        Ooooh, I love that idea, Cathy! You always have the best looking Hollywood Bowl picnics! 🙂 ~Valentina

        Reply
    6. Liz

      July 08, 2019 at 4:30 am

      What a fun summer cheesecake! I love basil with strawberries and I'd love a slice of your cheesecake doused in strawberry sauce....heaven!!

      Reply
      • valentina

        July 08, 2019 at 7:30 pm

        Its' really tasty and interesting, Kathy. Hope you try it. 🙂 Thanks for visiting. ~Valentina

        Reply
      • valentina

        July 08, 2019 at 7:31 pm

        Liz, adding strawberries or strawberry sauce is brilliant, and would be so pretty, to boot! Thanks. 🙂 ~Valentina

        Reply
    7. Kathy @ Beyond the Chicken Coop

      July 08, 2019 at 6:08 am

      I love cheesecake and I love basil. I must admit, I wouldn't have thought of putting them together though! Now I must try this because it sounds amazing!

      Reply
    8. Nancy Buchanan

      July 08, 2019 at 2:23 pm

      Oh my goodness - basil cheesecake - I think I'm in heaven!!! This is so perfect for this time of year since turning on the oven for an extended period of time is not my favorite!!!

      Reply
      • valentina

        July 08, 2019 at 7:28 pm

        Thanks, Nancy. So funny, I'm between ovens (sounds so funny, like cars), but I've been doing all sorts of no-bake baking. 🙂

        Reply
    9. David @ Spiced

      July 10, 2019 at 4:52 am

      Lemon + basil is such a classic combination! I've never had it in cheesecake form, though. What a fun idea for summer picnics. And I love that this is no-bake, too. Nice and easy summer dessert...sounds like my kinda recipe! 🙂

      Reply
      • valentina

        July 11, 2019 at 2:31 pm

        Thanks, David. Would be a great dessert after that steak I just saw you made. Yum! 😀 ~Valentina

        Reply
    10. John / Kitchen Riffs

      July 10, 2019 at 8:48 am

      Terrific recipe! Love the idea of the lemon crust. And who doesn't like cheesecake? Adding basil is a brilliant idea -- thanks!

      Reply
      • valentina

        July 11, 2019 at 2:31 pm

        Thank you, John! Hope you try and enjoy! ~Valentina

        Reply
    11. Marissa

      July 10, 2019 at 1:23 pm

      My mouth is watering looking at this cheesecake, Valentina! I love desserts with herbal notes and you can't get any better than basil (especially when paired with lemon). Love that you don't have to fire up the oven either. Spectacular, my friend!

      Reply
      • valentina

        July 11, 2019 at 2:32 pm

        Marissa, thank you so much! I so appreciate the kind words. Enjoy! 🙂 ~Valentina

        Reply
    12. Jeff the Chef

      July 10, 2019 at 9:31 pm

      I would never have imagined this flavor combination in a cheesecake. But now that I've read it, I can't stop wondering about it! It sounds so delicious.

      Reply
      • valentina

        July 11, 2019 at 2:33 pm

        I hope you try it, Jeff. 🙂 Thanks! ~Valentina

        Reply
    13. David Scott Allen

      July 11, 2019 at 6:42 am

      I’m entranced by the lemon cookie crust! And, of course, love the combination of lemon and basil!

      Reply
      • valentina

        July 11, 2019 at 2:34 pm

        Thanks, David. It's a fun one. 🙂 ~Valentina

        Reply
    14. Kelly | Foodtasia

      July 11, 2019 at 10:41 am

      Valentina, this cheesecake looks absolutely wonderful! I love no bake cheesecakes and the lemon and basil - how delicious and summery!

      Reply
      • valentina

        July 11, 2019 at 2:36 pm

        Thanks, Kelly. Yes, I'm all about summery right now. 🙂 Cheers! ~Valentina

        Reply
    15. Joan Dunsmuir

      July 13, 2021 at 11:26 am

      Can you make it in a glass pie dish? Idon't have springform

      Reply
      • valentina

        July 13, 2021 at 12:32 pm

        Hi Joan, thanks so much for writing in. Yes, you can absolutely make this is n a pie dish. Cheesecake Pie! Hope you love it. 🙂 ~Valentina

        Reply
    16. Trisha Mehis

      May 29, 2023 at 2:41 pm

      We had this in Sicily .... more of a custard dish with a mint wafer! It was delicious! Just found your recipe and made it for family!

      Reply
      • Valentina

        May 29, 2023 at 2:59 pm

        I'm so happy you made this. A custard version sounds delicious, too. Thanks so much and enjoy! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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