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With a make-ahead, no-bake filling, a marmalade-glazed, fresh fruit topping and a delicious shortbread crust, this Lemon Cheesecake universally loved!
This wonderful confection is one of our favorite summer desserts but, with the availability of delicious fruit all year long, I'm thrilled that this delicious Lemon Cheesecake doesn't have to be reserved for summer only!
If I had a little tab in my recipe box for Perfect Summer Desserts, this lemon cheesecake would be in the front row.
With a super-light, no-bake, cheesecake filling, a crisp, buttery shortbread crust and a gorgeous topping of fresh berries glazed with a bit of sweet orange marmalade, it's the perfect ending for a meal on the porch, patio or deck.
A make-ahead dessert
I love that the crust on this can be baked early in the day. Once it's cooled, add the luscious lemon filling and pop it in the fridge.
A few hours before dinner, add the fresh fruit topping, and you don't have to think about it again till it's time for dessert. Scatter the tart with a few mint leaves, for garnish and serve this lovely lemon cheesecake on your prettiest platter or cake stand. Expect lots of oohs, aahs and mmm mmm mmms!
Café Tips for making this Lemon Cheesecake with Glazed Berries
- Feel free to substitute other types of berries and/or fruit. Raspberries, strawberries, nectarines, kiwi and mangoes all work well.
- If you like to really work ahead, the crust for this dessert could be made a week or two in advance and frozen. Just pull it out and thaw before adding the filling.
- Regular foil works better than heavy-duty for lining the tart before baking. It's thinner and more flexible.
- In lieu of marmalade, currant or apple jelly could also be used. Just skip the straining step in the recipe.
- Add the fresh mint leaves right before serving. Most fresh herbs tend to wilt if they sit too long.
Love lemon desserts? This French Grandmother's Lemon Yogurt Cake is one of the top 10 most popular recipes on the blog with lots of great reviews!
A delicious fresh berry-topped no-bake Lemon Cheese Cake in a crisp, buttery shortbread crust.
- ½ cup powdered sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 egg yolk
- 4 ounces butter (melted and allowed to cool for 5 minutes)
- 1 teaspoon vanilla
- 2 8- ounce packages cream cheese I use the low-fat variety; not the fat-free cream cheese
- 1 14- ounce can sweetened condensed milk
- finely grated zest of 1 lemon
- 5 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin
- ½ cup orange marmalade
- 2 cups blueberries
- 2 cups blackberries
- fresh mint leaves for garnish if desired
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Preheat oven to 375˚F.
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In a medium-size bowl, combine powdered sugar, egg yolk and butter. Whisk until well combined. Add vanilla and flour and stir until all flour is incorporated.
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Press into the sides and bottom of a 9 or 10-inch tart pan. I like to start on the sides and form a nice even layer, then work the rest of the dough into the bottom of the pan. Prick lightly with a fork and freeze for at least one hour.
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Remove from freezer and press a sheet of foil tightly into the bottom and against the sides of the crust. Bake for 15 minutes, then remove foil and prick the bottom of the crust lightly with a fork again. Return to oven and bake another 13-15 minutes or until light golden brown. Remove from oven and allow to cool.
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Place lemon juice in a small microwave-safe bowl. Sprinkle gelatin on top and stir. Allow to sit for 5 minutes. Mixture will be thick and gelatinous. Place in microwave and cook on high power for 15 seconds. Set aside.
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In the bowl of an electric mixer, combine cream cheese and lemon zest. Beat for 2 minutes until very fluffy. Slowly add condensed milk, stopping several times to scrape the sides of the bowl. Continue beating for another minute.
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Slowly add gelatin mixture while continuing to beat. Beat for 2 more minutes, stopping once to scrape the sides of the bowl. Pour into cooled shortbread crust and spread to an even layer. Refrigerate for at least 2 hours.
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Place marmalade in a small microwave-safe bowl. Heat on high power for 1 minute. Pour through a fine mesh strive, pushing on solids with the back of a spoon. Discard solids.
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Combine strained marmalade, blueberries and blackberries in a medium size bowl and stir to combine. Spoon fruit mixture over lemon layer. Refrigerate for 2 hours. Remove from refrigerator 20-30 minutes before serving. Garnish with fresh mint leaves, if desired.
John@Kitchen Riffs says
I love the combo of lemon and blueberries! This looks wonderful. Great pictures, BTW. Your pictures are always excellent, but these are exceptional.
Kathy says
Nothing says summer better than a berry tart! Absolutely gorgeous! I can’t wait till my blackberries are ready to pick…I will be making this!
Denise Browning@From Brazil To You says
Chris: What an elegant and summery dessert! I love the fact this cheesecake does need to be baked (besides its shortbread crust, of course)!.
Kiran @ KiranTarun.com says
I could never muster enough courage to cut into a perfectly delicious tart. My stomach would totally disagree though 😉
cheri says
Hi Chris, this is absolutely gorgeous, when we go berry picking this year this is what I am making, hands down!!
Sandra says
This tart looks like it is filled with jewels. Just too pretty for words, kudos to you and Scott.
Muna Kenny says
This is so beautiful Chris! I will make it but I don't think I'll have the guts to cut through it. I think I'll make it just to brag about it, I love bragging about good looking food. You are so creative, God bless you 🙂
Tricia @ Saving room for dessert says
Another gorgeous berry dessert! I love the lemon berry combination and your crust is the most beautiful one I've ever seen!
Debra says
That crust...those berries...your photos....BEAUTIFUL!
Susan says
Chris, everything you make looks so fresh! This is definitely summer on a platter. I'm sure it tastes just as good as it looks! Just gorgeous!
Norma | Allspice and Nutmeg says
Oh my goodness. Chris, you are the queen of elegant desserts and Scott is the photography king. What a pair you 2 are. The Lord is good. 🙂
Eli says
Hello! I've discovered you through a friend of mine who has a spanish blog. I think your blog is gorgeous and also your pictures and recipes. But I have a question. Will it be very difficult for you to put quantities also in grams and temperatures in degrees? If is not possible I will try to find the way. Thank you very much. (Excuse me if my english is not good enough). A really lovely tart, spectacular.
Chris Scheuer says
Thank you Eli, I really appreciate your kind words. I'm looking into how I can make this work. Thanks for this challenge! 🙂
Wendy says
I absolutely can't believe you were willing to cut into that masterpiece of a tart! This is beautiful, Chris! Ooohs and aaaahs is an understatement! The lighting on the berries in your photos is gorgeous too! What a wonderful recipe.
Liz says
Bill has been dropping hints about blueberry pie lately, but since he loves lemon, this may appease his blueberry AND lemon cravings. What a spectacular dessert!
Happier Than A Pig In Mud says
Mouth wateringly gorgeous! Great pics too:@)
Christiane ~ Taking On Magazines says
I was in the kitchen and felt this calling out to me ... don't know what else would have brought me back to my office. It looks amazing, Chris. It's definitely perfect for summer, but you already know I'd be willing to eat it year round!
Ginny Hartzler says
It is beautiful! It looks bejeweled, like it is for royalty.
Sophia @ NY Foodgasmq says
This is TO DIE FOR! OMG! Shortbread and cheesecake?! WHAT?!
Pam says
What a stunning tart. It looks almost too pretty to eat... almost!
Angie (@angiesrecipess) says
This looks stunning, Chris. The glaze makes those berries look so shiny and pretty.
Kate says
Awesome!
Looks too dangerous to make without company coming!
I can rationalize it as protein, fruit and dairy for breakfast, teatime treat and dessert!
That would be 3 servings in one day 😉
btw... are there 2 sticks of melted butter in the crust or is that a typo?
crust ingredient #3 & #6?
Cathleen | My Culinary Mission says
Absolutely stunning, Chris! This sounds delicious and it so gorgeous to boot! Awesome photos Scott!
Monique says
YUM..and gorgeous..
Now where are the kids?:)
Madonna/aka/Ms. Lemon says
All this time I thought I was following you on pinterest, but I was not. 🙁 Now I am. This tart is gorgeous. I would have to make this when company is coming or I would eat it all by myself.
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Maureen | Orgasmic Chef says
That's just beautiful. I can't wait for berry season because I must have this! 🙂