This lemon macaroon cheesecake is best for the summertime because it’s too hot to turn the oven on. The flavor of this cheesecake is one of the best flavors that I’ve ever had in my life. The main reason for that is because the coconut and lemon make a heavenly combination. Fresh whipping cream on the top of the golden brown Oreo crust, makes the perfect texture to this cheesecake.

Lemon Macaroon Cheesecake – No bake Structure

• Coconut creamy fill
• Golden brown Oreo crust
• Whipped cream, fresh
• Lemon curd

How to make Lemon Macaroon Cheesecake – No bake?

Ingredients

• Crust:
• Package of Golden Oreos
• 6 tablespoons of butter, unsalted
• For the filling
• 2 ounces of white chocolate, melted
• 3 cups of cream cheese
• 8 ounces of sugar, granulated
• One cup of coconuts, shredded
• 10 ounces of lemon curd
• For the topping
• 12 ounces of heavy whipping cream
• 6 ounces of sugar, powdered
• Half cup of toasted coconut flakes

Directions

• First, we make the crust. Take the springform pan, 9 inches in diameter and grease the sides, just a little bit. You can use the cooking spray for this. Pulse the cookies into small, fine crumbs using a food processor or a blender. Pour the melted butter into the cookie crumbs, make sure to pour until no dry crumbs are left. To form a nice and thick crust, press the crumbs on the sides of the pan good.
• For the filling, melt and stir the white chocolate for about 15-20 seconds in a small bowl at a low temperature, make sure you don’t burn it. Leave aside to rest and cool.
• To make the cream cheese creamy, beat it for about 3-4 minutes, or until it’s smooth enough. Add melted chocolate, sugar, and shredded coconut and continuously mix for about 2 more minutes. Add the filling into the crust and spread nicely. Spread the lemon curd nicely over the cheesecake.
• To make the topping, take the whipping cream and pour it into the mixer and mix until it becomes bubbly. Add the sugar (powdered ), slowly, and keep on mixing until stiff peaks form nicely. Pour the whipping cream on the top of the cheesecake and spread evenly. You can decorate it with coconut. Let it cool for about 5 hours until you’re ready to serve. Enjoy!

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Ingredients

• 200 g of Oreo biscuits
• 4 tablespoons melted butter or margarine
• 500 g cream cheese
• 200 g of sugar   
• 1 spoon of vanilla extract  
• 1/2 l warm sweet sour cream   
• 6 spoons of melted chocolate   
• 2 tablespoons of gelatin

Directions

• First what you want to do is to put your Oreos in the blender. Add the butter and mix until they blend nicely together. Place the mixture on the bottom of a round mold with a diameter of 20 centimeters.
• Mix the cream cheese with sugar and vanilla extract and wipe it with a mixer. Heat the sweet-sour cream to be warm / no hot / put in gelatin and stir well to dissolve, and then combine it with mixed cream cheese and sugar. Distribute the resulting mixture into four bowls of different sizes.
• Back to the first bowl. Pour 3 cups of the mixture obtained and do not add chocolate to it. So it remains white. After that, in the second bowl pour 2 cups of the resulting mixture and mix with 1 tablespoon of melted chocolate. The third bowl needs to be filled with 2 1/2 cups of the resulting mixture and mix with 3 tablespoons of melted chocolate.
• In the fourth bowl pour 1 cup of the resulting mixture and mix with 2 tablespoons of melted chocolate. Take those fills of different colors and pour one by one, from the brightest to the darkest over the bark of Oreo biscuits. Leave in the refrigerator overnight.

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