An Easter lemon cheesecake is both creamy and refreshing. It’s a soft cheesecake with crunchy bird’s nests made from dough strands.
This lemon cheesecake is wonderfully smooth and zesty, with an easy cookie crust and crisp bird’s nests. If you skip the Easter decorations, it’s a great dessert to make all year round.
A no-bake cheesecake is perfect when it’s warm and you prefer not to use the oven. The texture of this cheesecake is so soft it melts in your mouth. With the crunchy cookie base, sweet strawberries and extra crispy bird’s nests, this cheesecake has a lovely mix of textures and flavours.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-09, this recipe is for 12 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-04-26
Grease a springform pan with butter and line the bottom with baking paper if you like.
Crumble the cookies using a food processor or rolling pin. If using a rolling pin, it helps to put the cookies in a sealed bag to avoid a mess.
Melt butter in a medium-sized pan and stir in the cookie crumbs.
Press the cookie mix into the bottom of the springform pan and make the top as smooth as possible.
Place 7 sheets of gelatin in cold water. Grate the lemon peel and set it aside.
Heat lemon juice of 1 lemon with 100 grams of caster sugar in a small pan until the sugar dissolves.
Turn off the heat and stir the gelatin into the warm lemon juice. Mix until smooth and let it cool to room temperature.
Whip 300 ml of heavy cream until it reaches the thickness of yogurt. Stir in the cream cheese, lemon zest, 1 teaspoon of vanilla extract and the lemon mixture.
Mix everything until smooth and pour it over the cookie base. Smooth the top and let it set in the fridge for at least 2 hours.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with baking paper.
Loosen the dough strands (kadayif) a little so they come apart.
Melt a small piece of butter and gently mix it through the kadayif, trying to keep the strands mostly together.
Roll the long strands into little bird’s nests. Place them on the lined tray and bake them until crispy and golden brown, about 5 to 10 minutes. The baking time depends on your oven and the size of the nests.
Let the bird’s nests cool completely and cut the strawberries in half.
Finish the cheesecake with the halved strawberries, the crispy kadayif bird’s nests and place a chocolate Easter egg in each one. Enjoy!
Which cookies can be used for a cheesecake base?
You can use different kinds of cookies to make the base. For example: speculoos, Bastogne cookies, Maria cookies, Digestive biscuits or spiced Dutch cookies (speculaas). As long as they are dry and easy to crumble, they will work well.
How long can I store cheesecake?
You can store cheesecake in the fridge for up to 3 days.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 50 | gram | plain cream cheese | milk | 163.00 | 1.25 g | 1.25 g | 16.05 g | 11.05 g | 4.00 g | - | 140.00 mg | 0.05 mg | 50.00 mg | 5.00 mg | 55.00 mg | 42.50 mg | - | 0.30 mg | - | - | - | 0.35 mg | 0.28 mg | 0.01 mg | 0.05 mg | 0.03 mg | 0.50 µg | 5.00 µg | - | - | - |
| 25 | ml | whipping cream | milk | 84.25 | 0.70 g | 0.70 g | 9.00 g | 5.00 g | 0.50 g | - | 8.75 mg | - | 18.75 mg | 2.50 mg | 23.75 mg | 15.00 mg | - | 0.05 mg | - | - | 0.25 mg | 0.23 mg | 0.09 mg | 0.01 mg | 0.03 mg | 0.01 mg | 0.05 µg | 0.75 µg | - | - | - |
| 0.08 | lemon | 3.60 | 0.65 g | 0.30 g | 0.04 g | - | 0.05 g | 0.22 g | 0.20 mg | 0.01 mg | 1.00 mg | 1.00 mg | 15.00 mg | 2.00 mg | 0.01 mg | 0.01 mg | - | - | 4.50 mg | - | - | 0.01 mg | - | - | - | 0.80 µg | - | - | - | ||
| 0.58 | sheet | of gelatin | 4.27 | - | - | - | - | 1.05 g | - | 1.05 mg | - | - | 0.12 mg | 0.18 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.08 | teaspoon | vanilla extract | 1.44 | 0.38 g | 0.38 g | - | - | - | - | 0.05 mg | - | 0.05 mg | 0.02 mg | 0.74 mg | 0.03 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 8.33 | gram | white caster sugar | 32.25 | 7.96 g | 7.96 g | - | - | - | - | 1.67 mg | 0.08 mg | - | - | 4.17 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 16.67 | gram | dry cookies | egg, gluten | 70.17 | 13.00 g | 8.67 g | 1.25 g | 0.75 g | 1.42 g | 0.33 g | 50.00 mg | 0.30 mg | 5.17 mg | 3.33 mg | 25.00 mg | 25.00 mg | 0.01 mg | 0.07 mg | - | - | - | 0.02 mg | - | 0.01 mg | 0.01 mg | 0.01 mg | - | 1.67 µg | - | - | - |
| 6.67 | gram | unsalted butter | milk | 49.00 | 0.05 g | 0.05 g | 5.50 g | 3.60 g | 0.05 g | - | 0.33 mg | 0.01 mg | 0.87 mg | 0.13 mg | 1.00 mg | 1.33 mg | - | - | - | - | - | 0.08 mg | 0.07 mg | - | - | - | - | - | - | - | - |
| 0.5 | strawberries | 4.50 | 0.81 g | 0.68 g | 0.05 g | - | 0.10 g | 0.25 g | 0.25 mg | 0.11 mg | 3.13 mg | 1.88 mg | 18.75 mg | 3.75 mg | 0.02 mg | 0.02 mg | - | 0.05 µg | 8.00 mg | - | - | - | 0.01 mg | 0.01 mg | - | 8.13 µg | 0.04 mg | 0.28 µg | - | ||
| 6.25 | gram | kadayif | gluten, nuts, milk | 26.69 | 3.14 g | 1.86 g | 1.42 g | 0.78 g | 0.41 g | 0.11 g | 14.38 mg | 0.09 mg | 5.69 mg | 1.50 mg | 10.00 mg | 8.13 mg | 0.01 mg | 0.06 mg | 0.31 µg | 0.75 µg | - | 0.02 mg | 8.63 mg | 0.01 mg | 0.01 mg | - | 0.02 µg | 0.81 µg | 0.05 mg | 0.69 µg | - |
| 0.83 | chocolate easter eggs | nuts, milk, gluten, soy | 45.83 | 4.67 g | 4.33 g | 2.83 g | 1.67 g | 0.58 g | 0.17 g | 4.17 mg | 0.17 mg | 16.67 mg | 8.33 mg | 25.00 mg | 12.50 mg | 0.04 mg | 0.13 mg | 0.01 µg | 0.83 µg | - | 0.08 mg | 8.33 mg | 0.01 mg | 0.02 mg | 0.02 mg | 0.04 µg | 1.67 µg | 0.42 mg | 0.08 µg | - | |
| 485.00 | 32.61 g | 26.17 g | 36.14 g | 22.85 g | 8.15 g | 1.08 g | 220.84 mg | 0.82 mg | 101.32 mg | 23.81 mg | 178.58 mg | 110.24 mg | 0.09 mg | 0.64 mg | 0.32 µg | 1.63 µg | 12.75 mg | 0.77 mg | 17.39 mg | 0.04 mg | 0.11 mg | 0.08 mg | 0.61 µg | 18.82 µg | 0.50 mg | 1.05 µg | - | ||||
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