No bake lemon pie

This fresh no bake lemon pie with cookie bottom can be made without an oven in just 20 minutes. Because you let it set in the refrigerator, this cake is perfect for summer!

Especially in the summer, it's really nice when a cake doesn't have to go into the oven. If you feel the same way, also check out my recipe for chocolate cheesecake and no bake lemon meringue pie!

This classic Dutch kwarktaart is super easy to make! No wonder kwarktaart is a birthday staple in the Netherlands.

Ingredients

Lemon - for this cake, you will need fresh lemon juice. I don't recommend using lemon juice from a bottle because the taste is really a lot less delicious.

Cookies - I usually use neutral-flavored cookies like digestives when making my cheesecake, but you can really use any cookie you like.

Coconut cookies and graham crackers are also great for this lemon pie!

Tip - You can stir some lemon zest through the cookie crumbs for an extra intense lemon flavor.

Quark - the quark gives this cake a delicious fresh flavor. You can also replace it with, for example, Greek yogurt, but test it to see if it might need a little more sugar.

Gelatin - to stiffen the cake, we use gelatin leaves. Would you rather not eat this? Then you could replace the gelatin with agar. Check the package for the correct ratio.

Instructions

The cookie base

Crumble the cookies in a food processor, put them in a freezer bag, and flatten them with a rolling pin.

Melt the butter in a saucepan, making sure not to brown it. Add the cookie crumbs to the butter and stir well.

Put the crumbs into the springform pan and press down well until you have a smooth layer. Put the springform pan in the refrigerator and let the butter cool for at least 10 minutes.

The lemon quark filling

Squeeze the lemons and briefly soften the gelatin in some cold water. Heat the lemon juice until it almost boils. As soon as bubbles form, turn off the heat and add the gelatin.

Make sure the juice is not too hot, or the gelatin will no longer work!

Let the lemon mixture cool a bit, and in the meantime, make the rest of the filling.

Put the cream and sugar in a large mixing bowl and mix the cream until it is as thick as cottage cheese. Add the quark, lemon juice mixture, and lemon zest. Mix well until you have an even mixture.

Pour the lemon filling over the bottom and refrigerate for at least 4 hours.

To decorate the cake, you can spread some lemon curd over it before you put it in the fridge. This looks nice and gives the cake an extra intense lemon flavor.

Equipment

• A 20 cm springform. To easily remove the cake from the mold, it is convenient to line the bottom with some baking paper.
• Hand mixer and a large mixing bowl.
• Citrus juicer and a measuring cup.

Storage

Lemon cheesecake keeps very well for a few days in the refrigerator. Keep in mind that the bottom will soften a bit.

I would add any decorations, such as whipped cream or fresh fruit, at the last moment.

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