No Bake Lemon Cheesecake
No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

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

For best results always use fresh large lemons for this recipe - you'll need a minimum of 4tbsp or 60ml of lemon juice for the perfect soft and creamy set.

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 (4tbsp or 60ml)

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 56.
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Rated 5 out of 5 by from Super tasty! Wanted to make a lemon cheesecake as having a family gathering next week and wanted to do a trial run. I looked at several recipes and the ingredients. I had a tin of carnation condensed milk in I thought I’ll do this recipe. OMG it’s incredible! I changed the base to gluten free ginger cookies, I like a bigger base so I put 250g ginger cookies and 100g butter. I do the base first and put in the fridge whilst making the top. I used slightly less lemon juice and used the left over juice I mixed in with lemon curd to make it thinner. Lastly it’s full of flavour and so creamy. It did set within 2 hours however I strongly suggest you leave it in the fridge over night. It creates a much more solid cheesecake. If you want to accompany it was a coulis to cut through the sweetness you can use red berries (I like raspberries) make a simple coulis. The tartness of the raspberries is beautiful! Presentation wise you can do almost anything. I slightly rushed mine as I just wanted to trial it flavours. Definitely a firm favourite and can’t wait to try other combinations.
Date published: 2020-09-01
Rated 5 out of 5 by from Amazing lemon cheesecake I had seen this recipe and decided to actually make it as friends were coming,they loved it decided I should have made a bigger one as none left to nibble on later,so easy now my friends think I am a master baker
Date published: 2020-08-28
Rated 5 out of 5 by from This has become my signature dish. This cheesecake has become my signature dish, it's so easy and always asked for when having a family meal. I have also made the filling without the biscuit base and added different fruit for a lighter desert. Try it with different biscuits for the base eg ginger nuts with this recipe yo,y cant go wrong.
Date published: 2020-08-28
Rated 5 out of 5 by from COMPLIMENTS......at my age! As an experienced home Cook and ourside Caterer of over 50 years, I recently made this cheesecake. I was impressed with the simplicity, yet sophistication of resulting cheesecake. Best was all the compliments, including "best cheesecake I have ever had". WOW! Proves that even an Oldie Cook like me can still learn new tricks. Will definitely be making this again and it is easy to make different ones. I made a blueberry one too.
Date published: 2020-08-28
Rated 5 out of 5 by from Easiest no bake cheesecake ever! Such an easy recipe, and gives great results every time. I've tweaked it, using the basic recipe, added fruit, left out the lemon - I just love a recipe I can adapt to suit what I have available! One word of warning though - *dont* use bottles lemon juice or there's a good chance it won't set, fresh lemon juice is by far the best for this recipe!
Date published: 2020-08-27
Rated 4 out of 5 by from Easy to make and nice to eat Always use this recipe as dont like baked cheesecake. I just swap lemon juice for lime juice sometimes
Date published: 2020-08-27
Rated 5 out of 5 by from Family favourite I have made this cheesecake 3 times now and it has a lovely flavour and texture. It is so simple to make and has become a family favourite.
Date published: 2020-08-27
Rated 2 out of 5 by from just didn’t work? the recipe made 2 large cheesecakes because there was so much. they’ve been setting in the fridge for 3 days now and they’re still liquid. the top was mildly hard so i cut into it hoping for the best but it destroyed the whole thing. other than that it tastes good.... as a giant mush.
Date published: 2020-08-09
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