No Bake Lemon Cheesecake
This No Bake Lemon Cheesecake is a deliciously rich and velvety dessert. Growing up, it was a family favourite. No matter the occasion – Birthdays, dinner parties, Christmas – we could always find an excuse to make this dessert. Thirty plus years on and I can happily say, times have not changed. My kids also choose this zesty treat as their dessert of choice.
For another way to use up those leftover lemons, try my Lemon Portuguese Tarts and Classic Lemon Meringue Pie.
The base: The cheesecake biscuit base is a simple mix of crushed biscuits, butter and a hint of cinnamon. It is not overly sweet, but provides a perfect balance to the richness of the cheesecake filling.
Feel free to play around with the base – spreading the biscuit mix up the sides of the tin, like a tart crust, or keep it solely on the base. Regardless, aim for a base that is thin, but won’t fall apart when topped with the filling. If you want the biscuits to reach the sides, use 250 grams biscuits, 150 grams unsalted butter and 1 tsp cinnamon.
The filling: While baked cheesecake uses eggs, this recipe relies on lemon juice as the setting agent. The other star ingredients are cream cheese, condensed milk and cream. The tang from the lemon juice and the bitterness of the zest beautifully counterbalance the sweetness of the condensed milk.
Lemon Cheesecake Ingredients
The bold lemon: Lemons are so versatile. Sweet or savoury. Dressings or marinades. They are one of my favourite ingredients. However, if you want a change from Lemon Cheesecake, limes are a great substitute in this recipe. Replace both the lemon juice and zest for lime. Voila! You have a whole new dessert.
Or how about half and half. Replace half the lemon ingredients for the equivalent lime. No Bake Lemon Lime Cheesecake has a great ring to it, not to mention a beautiful balance of flavours.
Cream cheese: If time permits, let the cream cheese come to room temperature before blending. This will make the blending easier, and ensure the ingredients are well combined with no lumps.
Condensed milk: Available in the longlife milk section of any supermarket. The lemon in this recipe cuts through the sweetness of the condensed milk, making a perfect pairing for the cheesecake.
Cream: Thickened cream is necessary for the Lemon Cheesecake as it needs to be whipped before it is folded into the other ingredients.
Feedback & More
Did you try the No Bake Lemon Cheesecake? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other delicious Cakes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
No Bake Lemon Cheesecake
A rich and velvety, no-bake, zesty cheesecake on a cinnamon biscuit base.
12
servings25
minutes373
kcal3
hours25
minutesStop your screen from going to sleep
Ingredients
- Biscuit Base
180 grams plain sweet biscuits (eg granita, digestive)
100 grams unsalted butter, melted
½ tsp cinnamon
¼ tsp salt
- Filling
250 grams cream cheese block at room temp, roughly chopped
395 grams condensed milk (small can)
½ cup lemon juice
zest from one lemon
300 mls thickened cream, whipped
Directions
- Biscuit Base
- Place the biscuits in a food processor and blend until they resemble breadcrumbs. Transfer to a small bowl.
- Add the remaining ingredients and combine well. When pushed to the side of the bowl with the spoon, the biscuits should hold. If they crumble back into the bowl, add a little extra melted butter.
- Pour the biscuit mix into a greased 20cm springform pan and press down firmly with the back of a spoon, until evenly spread. Refrigerate while preparing the filling.
- Lemon Cheesecake Filling
- Blend the cream cheese and condensed milk in a food processor until smooth.
- Stir in the lemon juice and zest.
- Gently fold in the whipped cream until just combined.
- Assembling
- Pour the filling onto the prepared biscuit base and spread evenly with a spatula. Refrigerate for at least three hours or overnight.
- Garnish with grated lemon zest or berries and cream. Serve and enjoy!
For more lemon treats, try my Lemon Portuguese Tarts and Classic Lemon Meringue Pie.
Lemon Portuguese Tarts
Cooks in 50 minutesDifficulty: MediumA cooked creamy lemon custard filling inside a crisp pastry shell.
Classic Lemon Meringue Pie
Cooks in 250 minutesDifficulty: MediumCrispy homemade pie crust filled with tangy lemon curd and fluffy toasted meringue. A classic dessert – and for good reason!
