Easy Lemon Basil Icebox Cake – No Baking Required!
There’s something undeniably magical about a no-bake dessert that captures the essence of summer. When the heat is relentless and the idea of turning on the oven is akin to an act of madness, an old-fashioned icebox cake emerges as a hero. Enter the Lemon Basil Icebox Cheesecake—a sublime marriage of tangy citrus and fragrant, herbal note of fresh basil that will transport your taste buds to a sun-drenched garden.
The Symphony of Flavors
Lemon and basil might seem like an unconventional pairing at first, but this dynamic duo is a revelation. The bright, zesty notes of lemon are the perfect foil for the subtle, sweet herbaceous hint of fresh basil. Together, they create a cheesecake that is as refreshing as it is intriguing—a delightful surprise for anyone lucky enough to take a bite.
The Simplicity of No-Bake
The beauty of an icebox cheesecake lies in its simplicity. With no need for baking, this dessert is incredibly easy to whip up, even on the hottest of days. The creamy filling, made with a blend of cream cheese, sweetened condensed milk, and freshly squeezed lemon juice, sets to perfection in the cool confines of your refrigerator. The addition of finely chopped basil leaves infuses the cheesecake with a whisper of green, adding depth and complexity to each mouthful.
A Final Note
This Lemon Basil Icebox Cheesecake is the perfect way to end a summer meal, whether you’re dining al fresco or simply seeking a sweet escape from the heat.
So, the next time you’re craving something sweet but can’t bear the thought of turning on the oven, remember this cheesecake. It’s cool, creamy, and bursting with flavor—everything you could want in a summertime treat. Enjoy!
Ingredients
- 226 g full fat cream cheese brought to room temperature
- 300 ml full fat sweetened condensed milk
- 118 ml lemon juice
- 15 ml lemon zest
- 60 ml fresh basil leaves finely chopped
- 16 graham crackers
Instructions
- Line a 22 cm by 12 cm (8 1/2- by 4 1/2-inch) loaf pan with plastic wrap, leaving overhang on the two long sides.
- Place the room temperature cream cheese into a large mixing bowl. Beat until light and fluffy. Add the condensed milk and beat until the mixture is completely smooth.Stir in the lemon juice, zest and basil.
- Reserve 75 ml of the cream cheese mixture in a small bowl or container, cover and set aside in the refrigerator. This will be used to ice the top of the chilled cake before serving.
- Line the bottom of the loaf pan with graham crackers, breaking them in half to fit as needed.
- Spread half of the remaining cream cheese mixture over the crackers. Place a layer of graham crackers on top, cover with the remaining cream cheese mixture. Top with a final layer of graham crackers.
- Wrap the overhanging plastic over the top of the cake and refrigerate overnight or at least 6 hours.
- Once the cake is set, Unwrap and, using the overhanging plastic, pull the cake out of the pan. Note, If it sticks you may need to run a knife around the edges of the loaf pan.
- Place the cake on a serving tray. Ice the top of the cake with the reserved cream cheese mixture. Decorate with some fresh basil leaves and a few lemon slices. Place back in the refrigerator until ready to serve.
- To serve, gently cut the cake into 8 slices using a serrated knife.