Forktionary

No Bake Lemon Cheese Cake Recipe

This incredibly easy No-Bake Lemon Cheesecake recipe is a delightful twist on a classic dessert! Originally found on a Nestle's condensed milk can (and lovingly recreated!), this recipe delivers a tangy, creamy cheesecake that requires no oven time. Perfect for a summer gathering or a quick weeknight treat, this recipe is easily customizable – add chocolate for a decadent twist! Chill and enjoy this refreshing dessert, perfect for serving chilled or even frozen for a delightful icy treat.

Prep Time 45 mins
Cook Time 285 mins
Calories 394.3 kcal
Protein 13g
Rating 4.8 (9 Reviews)
No Bake Lemon Cheese Cake 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Bake Lemon Cheese Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this No Bake Lemon Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make No Bake Lemon Cheese Cake

  1. Line a 25cm deep pie plate with aluminum foil, allowing excess foil to overhang the edges for easy removal.
  2. Crush 200g digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  3. Melt 100g unsalted butter. Add to the biscuit crumbs and mix until well combined.
  4. Reserve 2 tablespoons of the crumb mixture for decoration.
  5. Press the remaining crumb mixture firmly into the bottom of the prepared pie plate to form an even crust.
  6. Refrigerate the crust for 30 minutes to firm up.
  7. In a large mixing bowl, beat together 500g cream cheese (softened), 397g can sweetened condensed milk, 1/4 cup lemon juice, and the zest of 1 lemon (optional). Mix thoroughly until smooth and creamy.
  8. In a separate small bowl, sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes, then microwave in 15-second intervals until completely dissolved. Stir the dissolved gelatin into the cream cheese mixture.
  9. Pour the cream cheese mixture into the chilled crust.
  10. Decorate with the reserved crumbs or a sprinkle of nutmeg.
  11. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  12. **Chocolate Variation:** Omit lemon juice and zest. Add 125g of melted dark chocolate to the cream cheese mixture. Use plain chocolate biscuits for the base and decorate with grated chocolate or chocolate curls.
  13. To serve, carefully lift the cheesecake out of the pie plate using the overhanging foil. Transfer to a serving plate.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

93g

Fat

72g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Desserts Eggs Dairy Easy Cheesecake Cheese Dietary Equipment Small Appliance Mixer