Sweet Basil Cheesecake with Lemon Crust Recipe
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.
Prep Time25 minutes mins
Refrigeration12 hours hrs
Total Time12 hours hrs 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: dessert for summer party, desserts for a crowd
Servings: 12
Calories: 449kcal
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
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.
Calories: 449kcal