No Bake Lemon Cheesecake
No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

Prep: 20 mins
Cook: 0 mins
Quite Easy
Serves: 10

Need a quick and easy dessert that's sure to impresss? Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with our favourite Carnation Condensed Milk, this recipe is sure to create the creamiest cheesecake yet.

No Bake Lemon Cheesecake
Lemon cheesecake perfection! I made this recently and it was the same recipe my mum and nan would use. Simple, quick and...
Kelly

Light digestive biscuits, crushed

175g

Butter, melted 

55g

Full fat soft cheese

300g

Lemons, juiced

2

Lemon curd

6tbsp

Extra lemon zest (optional)

You will also need…

20cm loose-bottomed cake tin

Step 1 of 4

Watch our quick video to see how simple this Lemon Cheesecake recipe really is!

Step 2 of 4

No Bake Lemon Cheesecake

Put the crushed biscuits 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.

Step 3 of 4

No Bake Lemon Cheesecake

Pour the condensed milk into a large bowl. Add the soft cheese and lemon zest and whisk together. Mix in the lemon juice (it will thicken!) and pour into the tin. Chill for 2 hours.

Step 4 of 4

No Bake Lemon Cheesecake

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 with the lemon zest.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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No Bake Lemon Cheesecake is rated 4.5 out of 5 by 46.
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Rated 5 out of 5 by from Best cheesecake EVER I've made this cheesecake recipe a couple of time now and this one is my best yet it was absolutely delicious, a firm favourite in our house, no lemon curd for the top though I couldn't find any
Date published: 2020-06-08
Rated 4 out of 5 by from Tasty Cheesecake First time ever making this cheesecake and it turned out great! . Recipe is super easy to follow for a beginner. I particularly liked that it took no time to make and no baking! . It tasted like a proper cheesecake!
Date published: 2020-06-07
Rated 5 out of 5 by from Easiest and best tasting cheesecake recipe Love this recipe, I use gingernuts instead of digestive and bake the base for 10 mins as I like a crunchy base. Also freeze whole thing for an hour or so before removing from tin and adding lemoncurd.
Date published: 2020-06-05
Rated 5 out of 5 by from EASY, QUICK AND DELICIOUS I’ve been making this ‘firm favourite’ recipe for some years now. It’s simple and quick to make, and delicious. The topping can be varied, for instance top with fresh raspberries or whizz up a quick raspberry coulis and try different biscuits for the base.
Date published: 2020-06-04
Rated 5 out of 5 by from Delicious with a substitute Made this yesterday, substituted digestive biscuits with ginger nut biscuits for a lovely lemon and ginger cheesecake
Date published: 2020-06-01
Rated 5 out of 5 by from Delicious I have never made cheesecake and with lockdown I have been trying a few recipes I must say this was fabulous. Both lots of neighbours tried this and couldn’t stop talking about it so I have done this again for my husbands birthday he loved it. Thankyou for the recipe
Date published: 2020-05-29
Rated 4 out of 5 by from Really yummy! Giving it 4/5 because I would’ve preferred a thicker base. Used ginger nuts which is lush with the lemon! Used mascarpone based on a previous review. Needed longer than 4 hours to set, leaving it overnight would be ideal. Used less lemon curd than suggested.
Date published: 2020-05-29
Rated 2 out of 5 by from Will not set.... I have now Exactly followed this recipe twice and each time I have had to take the mixture out of the tin and add gelatin to make it set. When I add the lemon juice it is supposed to thicken but never does, I know not why........
Date published: 2020-05-13
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