No-Bake Lemon Cheesecake Recipe

Try this refreshing lemon cheesecake recipe tastes sweet and citrusy. This is a simple recipe to serve after dinner to delight your guests, but it works as a lovely lemony treat for summer teatimes as well. There’s no baking involved either!
Serves: 10
  • 175g light digestive biscuits, crushed
  • 55g unsalted butter
  • 397g can Carnation Condensed Milk
  • 300g cream cheese
  • Juice and zest of 2 lemons
  • 6tbsp lemon curd
  • Extra lemon zest to serve (optional)

You will also need...

20cm loose-bottomed cake tin
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    0 minPT0M

Add recipe ingredients

Each serving typically contains

  • Energy 1435kJ 343kcal 17%
  • Fat 17.0g 24%
  • Saturates 9.3g 47%
  • Sugars 30.4g 34%
  • Salt 0.50g 8%

of an adult's Reference Intake (RI)*
Energy per 100g: 1308kJ/312kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. 1. Put the crushed biscuit into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.
  2. 2. Pour the condensed milk into a large bowl. Add the cream cheese and lemon zest and whisk together. Mix in the lemon juice and pour into the tin. Chill for 2 hours.
  3. 3. To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish lemon zest and raspberries.
  4. Why not top your no-bake lemon cheesecake with some raspberries?

    Tried our no-bake lemon cheesecake recipe? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

    *recipe is based on 70% fat buttery baking spread.

    For allergens, always check the ingredients list of each product used.

    Recipe contains gluten and milk.

Discussion Board

  • Laurenm90
    May 05, 2016
    Made this lemon cheesecake loads of times for family gatherings. Always a favourite with everyone asking how it's made. Does sometimes come out a little runny but still tastes amazing!

    Carnation says:
    Hello Lauren, we are very happy to hear we have another Carnation Cheesecake fan!
  • Lisad
    April 30, 2016
    I love this cheesecake, just wondering if it would work well with Limes instead of lemon?

    Carnation says:
    Hello Lisa, the acidity of the lemons reacting with the Carnation Condensed Milk is what 'magically' sets this dessert. Why not try substituting 1 lemon for 2 limes and add lime zest through the mix to give this cheesecake a zesty zing.
  • Fatmancooks
    April 27, 2016
    Mine worked perfectly. Shame you can't upload your own pictures so others can see how they come out. But I was very happy!!

    Carnation says:
    Hello Alex, we have an active Facebook page which is perfect for sharing. Search for 'Carnation UK' on Facebook and share away!
  • Bexie1988
    February 05, 2016
    Made as instructions say, I even left it in the fridge for 5 hours instead of 2 and it was just a sloppy mess once I took it out its tin, nice flavour and the base was yummy, but I won't be trying this recipe again.

    Carnation says:
    Hi Rebecca, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • shannie
    September 20, 2015
    Made this yummy lemon cheesecake last night for friends, for the first time and it was delish! Super easy treat for any occasion x
  • Hebbie
    April 28, 2015
    made this with microwave lemon curd it was so easy I used it as a birthday cake and piped happy birthday on it
  • madwoman2b
    April 14, 2015
    I've made this several times. I have found that using the low fat version of condensed milk makes it set thicker and I use hobnob biscuits for a crunchier base! yum yum!! :)
  • Countess
    March 07, 2015
    This was so easy. I've made it twice and I love how simple it is. Very lemony. Love it
  • Tezlin
    December 26, 2014
    Followed all the steps to the letter thickened beautifully, but be aware this does not set like a cheesecake more like a soft mousse. If you need a firmer set the addition of a lemon jelly dissolved with a tablespoon of water works wonders. Very tasty.
  • gakmek1965
    November 15, 2014
    Yummy this lemon cheesecake was delicious and so easy to make....lovely and thick will tty the choclate one next...
  • pigsymalone
    November 12, 2014
    I've made this a few times now, super easy to make and if you love lemons you will just love it, its absolutely divine, gorgeous and tangy lemon tase. I used Biscoff biscuits as 50% of the base - had not problems with the setting either - highly recommened
  • Maggie
    October 10, 2014
    MG I made this for a family occasion for the first time - it was superb and set well. Only change to the recipe was to use 4 Medium sized lemons - quite tangy but lovely!
  • sarah
    August 24, 2014
    OMG just made this today ☺ ..never made a cheese cake before but it has come out lovely and set to perfection ....soooooo happy
  • bellas
    June 13, 2014
    Re Lemon Cheesecake - can I add some powdered gelatine to get a quicker set please

    Carnation says:
    Hi Edith the magic of this cheesecake is the way the lemon and condensed milk thicken but if you want a firmer set then powdered or sheet gelatine will both work well.
  • Hunnyb
    May 05, 2014
    This cheesecake is amazing! I don't eat cheesecakes usually but I love this one and so easy to make too.
  • leigh
    April 22, 2014
    I make this with double cream instead of soft cheese and it fab! Noone has ever noticed, its a big hit! Sets nice with double cream
  • Jessiehaynes
    April 21, 2014
    Best cheesecake I've made in a while. It's in the fridge and ready to eat now :)
  • Angiedecs
    April 14, 2014
    Can I use Carnation Light condensed milk instead?

    Carnation says:
    Hi Angie, Carnation Light Condensed Milk is a good substitute in almost all of our recipes. It works beautifully in the particular cheesecake.
  • Val
    March 26, 2014
    Lovely and really easy.
  • Debs
    March 26, 2014
    I have just made this delicious looking cheescake a a trial run for one I want to make for friends at the weekend. Bit worried as to if it will set after reading some comments on here. I threw in the lemon zest and it had a lovely flavour. Fingers crossed
  • Hoytie
    March 22, 2014
    Loving all the recipes. But tell me can you freeze this? Going to make it for my Mother In Law

    Carnation says:
    Hi Jackie, glad to hear you are enjoying the Carnation recipes. This recipe can be prepared up to 3 days before serving but it doesn't freeze well. The best is to leave it in the fridge before serving.
  • dianas1968
    March 16, 2014
    Made it today and it was gorgeous. Love the light And creamy texture.
  • Kitkat
    March 16, 2014
    I got this recipe last night and I had never made it before! I tried to make and it all went fine, until I put it in the fridge to set! I left it 3 hours and it still hadn't set! I left over night (12 hours) and it still isn't set! I am really disappointed!
  • Amylmx
    February 28, 2014
    Just made this for my grans birthday !! It's setting as we speak :) Nom Nom can't wait to taste it!! Never knew cheesecake was so easy :) x
  • Beckie
    February 09, 2014
    I made this cheesecake with 6tbsp of lemon juice as I had no fresh lemons and it turned out delicious. Will definitely be making it again.
  • Neillio
    January 11, 2014
    I made this after having done two of the different Banoffee recipes on this site. I have never really cooked or made desserts in my life and did them all at Christmas. Everyone agreed they were delicious and I'm now branded the king of desserts! Just about to make another one for some friends we're seeing later. Thanks!
  • aliy
    November 02, 2013
    Hi can I use double cream instead of soft cheese?

    Carnation says:
    Hi Alison, as this is a cheesecake it really needs the soft cheese for flavour and texture. Why not try our lemons creams or lemon tart if you are looking for a dessert without cheese.
  • wend
    October 23, 2013
    Made this recipe yesterday and it was very easy to follow and the best cheesecake I've tasted. Turned out perfectly.
  • Joleeen
    October 20, 2013
    the cheesecake was ok before I add the lemon juice. After I add lemon juice. It was totally watery. I don't know what will happen after I refrigerate it. Waiting it to chill for 2 hours

    Carnation says:
    Hi Joleen, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Fresh lemon juice has better results than bottled. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Zoom
    October 08, 2013
    In your no bake lemon cheese cake, is it absolutely necessary to have fresh lemon juice (I only have access to bottle lemon Juice)?

    Carnation says:
    Hi Zoe, it’s the acidity of the lemons that sets this delicious, zingy cheesecake. The bottled lemon juice will not have the same result so we'd always recommend fresh zesty lemons.
  • Lyndsay
    October 08, 2013
    I made this and it was fab, I made my own lemon cheese to go on the top, the family said it was the best one I've ever made!

    Carnation says:
    Hi Lyndsay, the family are always the best judges! Glad you won them over!
  • Chubbyluv
    October 05, 2013
    Could you use oranges instead of lemons

    Carnation says:
    Hi Carol, if you'd like to use orange for flavouring we would recommend adding the zest of 1 orange. You will still need the acidity of the lemons to set the cheesecake but the orange zest will make more citrusy as opposed to lemony. Enjoy!
  • joyjoy
    September 26, 2013
    I made the lemon cheesecake and oh.. it's wonderful, this will now be a firm favourite
  • Sara
    September 24, 2013
    I made this yesterday! Well wow! Quick and simple. Very more ish
  • Ladyofthestorm
    August 08, 2013
    I have just made this tasted divine... served with homemade lemoncurd...yum. Cant fault recipe.
  • SunnySandra
    August 03, 2013
    So easy and very yummy. Texture quite light, more of a mousse texture. Made it yesterday for the first time for supper party. Guests asked for seconds.
  • chrissie.g
    May 19, 2013
    i made the lemon cheese cake today,it was a disaster...could it be because i used carnation LIGHT condensed milk.

    Carnation says:
    Hi Christine, oh dear... No the light should work fine. Did you use fresh lemons?
  • Helga
    May 11, 2013
    Made this for friends who are all great home cooks!!! Loved it. They all wanted the recipe!!
  • lynsey
    April 25, 2013
    I made this lemon cheesecake. it was that nice my boyfriend had some for breakfast
  • Rene
    April 18, 2013
    I made this as fancied making a cheesecake for the first time and loved it. A friend who had some said it was exquisite and I will definitely be making it again. Thanks Carnation
  • aimss
    March 29, 2013
    I made this Cheesecake for one of my food technology classes and when my teacher tasted it she said it would have been an A* for a GCSE.

    Carnation says:
    Wow Aimee, well done you! We think you deserve a A* too!
  • Swiftcure
    February 24, 2013
    I made this lemon cheesecake for a dinner party and everyone loved it. Didn't heat up lemon curd, instead I spread a thin layer over the whole cheesecake. Will definitely be making again, easy, quick and delicious. P.S. set fantastically.

    Carnation says:
    Hi Paula, so glad you liked it! You could also try a lime version and top it with tropical fruits such as lychee, mango, pineapple, kiwi and passion fruit if you like?!
  • Kazer1984
    February 19, 2013
    Just made it. Fab and I am so pleased with my self.... And I was going to buy one due to time, 2 hours to set it so right..... Fab pudding

    Carnation says:
    Hi Karen! Just goes to show homemade can be easy if you know how!
  • Jude
    February 10, 2013
    I made this recently. It was delicious and easy to make but found it did fall apart slightly once the tin was removed and lost its shape when being sliced which was disappointing. I used extra lemon juice following previous comments about setting. Perhaps a small amount of gelatine would help if you wanted a more firm texture

    Carnation says:
    Hi Jude, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Lottycatz
    January 26, 2013
    Mine wouldn't set either. I hand whisked - would it have been better to use electric whisk? Did not thicken as I added the lemon juice - quite the opposite, it seemed to thin out. (Lovely flavour though so used it to pour over the fruit I'd prepared for the top!)

    Carnation says:
    Hi Lore, we wouldn't suggest using an electric whisk - it should be fine so not sure why it did not set - glad you made delicious use of it anyway!
  • Mono786
    December 08, 2012
    Hi just made the lemon cheesecake. Replaced 100gs digestives with 100gs ginger snaps. Added 1/2 lime to lemons. Also put some lemon curd in the creamcheese and condensed milk mix. Then decorated with strawberries. My 6 year old wanted a cheesecake for a birthday cake. It came out yummy.

    Carnation says:
    Wow Rahat that sounds absolutely gorgeous! What a lovely tip! Happy birthday to your 6 year old! :)
  • jemandbonzo
    November 20, 2012
    My family like this so much I have to make one every week!!
  • Little JoJo
    November 10, 2012
    This is superb. I made the lemon cheesecake today despite being slightly dubious (re: last comment on setting) but it turned out PERFECT! I used 3 lemons for juice and zest and chocolate digestives for the base. Beautiful, and soo easy.
  • Novak
    October 26, 2012
    My lemon cheesecake would not set- followed recipe to the letter. Disappointing.

    Carnation says:
    Hi Maria, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Jord
    October 17, 2012
    I made this cheesecake at home and was complimented that it was one of the best cheesecakes my family had tasted! Have made this a couple of times again and definitely plan to make it again!! Fab recipe!!

    Would love to make a coffee cheesecake using this recipe but not 100% sure how to set it!!

    Carnation says:
    Hi Jorden, wow sounds like a great success! We would suggest you turn the Baked Toffee Cheesecake into a coffee cheesecake as its essential to use lemons to set the one you've tried. For this recipe you will need to mix about 4-6tsp Nescafe coffee granules into 2tbsp boiling water until dissolved then add this to the creamy mixture. Taste it first so you can check the strength! You can still swirl in the caramel if you like or leave it plain - up to you!
  • helen
    October 05, 2012
    Going to try the strawberry cheesecake again as delicious. Will let you know how it turns out this time

    Carnation says:
    Thanks Helen, yes please do tell! We are big fans too!
  • Kathycreamcakes
    September 23, 2012
    This is really delicious and so easy to make. I added the juice and zest of an extra lemon as we prefer it a little less sweet. There is loads of it so need quite a deep tin. Topped it with clementine slices - yum!

    Carnation says:
    Hi Katharine, lovely idea - that sounds deelish!
  • Faz
    August 29, 2012
    I made this lemon cheesecake as an alternative birthday cake for my hubby he thinks it's scrummy
  • Julie
    August 07, 2012
    I put in my homemade lemon curd
  • lou
    July 11, 2012
    I made this with ginger nuts and added tin of crushed pineapple to the filling .Went down very well


No-Bake Lemon Cheesecake Recipe is rated 4.5 out of 5 by 37.
  • y_2019, m_11, d_19, h_15
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.3-b1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_37
  • loc_en_GB, sid_LEMONCHEESECAKE, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_carnation-uk
  • bvseo_sdk, net_sdk,
  • CLOUD, getAggregateRating, 125ms
Rated 5 out of 5 by from Amazing!! This cheesecake was super easy to make a delicious!! I used more biscuits as it would have been a very thin base. Was still thin with 200g. Would use more next time. I also added 100g of white chocolate melted and cooled and a spoonful of lemon curd to the mix. Was so yummy! Set perfectly.
Date published: 2018-03-11
Rated 5 out of 5 by from Wonderful cheesecake all the family love it. Wonderful recipe always a treat for family . Always a special treat at birthdays etc.
Date published: 2017-08-25
Rated 5 out of 5 by from Lovely Creamy Cheesecake I made this for the first time for friends and they loved it. Served with creme frais and raspberries. It has quite a creamy consistency which I wasn’t expecting but liked. I think you should leave it in the tin in the fridge for as long as you can before serving. I adapted the recipe after I read the reviews. I used extra biscuits for the base (300g) I used Tesco gluten free digestive biscuits and added a few Tesco gluten free ginger biscuits. Next time I will use more ginger ones. Because I used more biscuits I used more butter about 85g. I added two table spoons of lemon curd to the topping. Lovely creamy lemony cheesecake that I would definitely recommend and would make again. It did take me much longer than twenty minutes though but it was my first attempt and I had more biscuits to crush
Date published: 2018-06-20
Rated 5 out of 5 by from Always a success I’ve made this recipe a number of times and it is a family and guests favourite. I add my own twist to it - plenty lemon zest and whipped double cream. Very refreshing and nourishing. I’d like to attempt and make it in individual glasses so it sets quicker, otherwise I leave it overnight.
Date published: 2019-04-17
Rated 4 out of 5 by from easy and quick Ive made this a few times and it goes straight away sometime when I go for it it's gone. Ive made it with a ginger biscuit base and everyone who's tried it loves it
Date published: 2018-06-26
Rated 5 out of 5 by from Lemon cheesecake perfection I made this recently and it was the same recipe my mum and nan would use. Simple,quick and delicious!!! I can't recommend it enough!! The cake was demolished by my colleagues so quick. It didn't fall apart and was the perfect sweet lemon taste : )
Date published: 2018-01-04
Rated 4 out of 5 by from bsck to the 70's 56 year old male......i was reminiscing with my mum about a cheesecake we used to make in the mid 70's... Put the ingredients in Google and lo and behold this popped up.... Identical apart from gingernut base in those days... Still going strong after 40 years!
Date published: 2017-10-01
Rated 5 out of 5 by from Yummy Lemon Cheesecake Just made this cheesecake. Read all the reviews first then tweaked it. 300g ginger nut and digestives, thats me being greedy, next time I’ll try 200g, some double cream about 150ml whisked until thick and juice of 3 lemons, then topped with blueberries really lovely
Date published: 2019-03-03
  • y_2019, m_11, d_19, h_15
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.3-b1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_37
  • loc_en_GB, sid_LEMONCHEESECAKE, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_carnation-uk
  • bvseo_sdk, net_sdk,
  • CLOUD, getReviews, 125ms