Cheesecake, no-bake, lemon, pear and strawberry



  • 200g cream cheese or 100g mascarpone + 100g cream cheese
  • 70 g sugar
  • 80 g lemon juice + zest of one lemon
  • 200 g liquid cream 35% fat content
  • 12 g agar-agar
  • 160 g Breton shortbread or crushed shortbread
  • 40 g butter
  • 1 organic pears can 
  • 1 basket of strawberries
  • 1 lime
  • A few mint shoots
  • Some meringuettes for decoration



Melt the butter and pour it over your crumbled biscuits. Mix coarsely.
Place your individual baking tin or your 8-person circle on a baking tray lined with baking paper. Spread the mixture in the bottom of your baking tin, packing them well. Put in the fridge.

Cream cheese

Dissolve the agar-agar in the lemon juice.
Whisk the cream cheese in a bowl. Then add the sugar, lemon juice and zest. 
Stir to obtain a homogeneous mixture.

Whipped cream

Whip your cold liquid cream into a whipped cream. Gently fold the whipped cream into the previous mixture using a Maryse*. Finally, pour the cream over the biscuit, smooth it out and place in the fridge for at least 6 hours.


Cut your pears into thin quarters and cut your strawberries into 4 pieces.
Decorate your cheesecakes by placing the pear quarters and the strawberry pieces harmoniously. Place the meringues, mint shoots and zest the lime.

I often make this recipe with 40g of lemon juice and 40g of passion fruit juice. And I add some lemon curd (see lemon pie recipe) as a decoration. This gives the dessert an extra kick.
To make this recipe you will need :

Organic pear


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