Last Updated on 4 October, 2026 by Elby | The Tasteful Pantry
This is our family’s favourite dessert. An easy no-bake lemon cheesecake with a crisp, buttery biscuit base and a creamy filling with plenty of fresh lemon. It’s fresh and zesty. Creamy and crunchy. It only takes 30 minutes to make and the rest of the time is spent setting in the fridge. If easy no bake dessert recipes are what you’re after, my mango lime pie, raspberry cheesecake and mango trifle are other delicious options.
No Bake Cheesecake vs Baked Cheesecake
No bake cheesecakes are usually low-effort: no oven, no water baths, no stress. They set in the fridge thanks to the acidity from ingredients like lemon juice, plus the natural thickness of cream cheese and whipped cream. The texture is soft, mousse-like, and refreshingly light. They’re excellent in warm weather, great for beginners, and very forgiving.
Baked cheesecakes rely on eggs to set. Once baked, they become dense, velvety, and rich – that classic New York-style creaminess you sink a fork into. They also tend to have a deeper flavour because the heat caramelises the sugars and cooks the dairy. They’re a bit more technique-heavy (water baths to avoid cracking, gentle cooling, and a watchful eye), but the result is a luxurious dessert that’s worth the effort.
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.
The base: The 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 and slices are transferred to plates. If you want the biscuits to reach the sides, use 250 grams of biscuits, 150 grams of unsalted butter and 1 tsp cinnamon.
The filling: While baked cheesecakes use 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.
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 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.
How to Make Lemon Cheesecake
Biscuit Base
Add the biscuits to a food processor and blitz until they resemble fine crumbs. Tip the crumbs into a bowl and stir through the cinnamon and salt.
Pour in the melted butter and mix until the crumbs are evenly coated. Test it by pressing a spoonful against the bowl; it should hold together. If it doesn’t, add a touch more melted butter.
Press the mixture firmly into a greased 20 cm springform tin, smoothing the surface so it’s even. Refrigerate to set while preparing the filling.
Lemon Cheesecake Filling
Place the softened cream cheese and condensed milk in a food processor and blend until completely smooth.
Add the lemon juice and zest, blending again so the citrus is evenly distributed.
Transfer the mixture to a bowl, then gently fold in the whipped cream. Use slow, sweeping motions so the mixture stays light and airy.
Assembling
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
Refrigerate for at least three hours, or ideally overnight, to allow the cheesecake to fully set.
Just before serving, decorate with a little extra zest, fresh berries, or cream. Slice and enjoy the bright, creamy goodness.
Frequently Asked Questions
Is lemon cheesecake vegetarian?
Vegetarian? Yes as there is no gelatine. Vegan? Definitely not.
How long does lemon cheesecake last in the fridge?
Usually for up to four days – but realistically in my house, two at most.
How long does no-bake lemon cheesecake take to set?
Refrigerate the cheesecake for at least four hours, although overnight is best. This gives the filling time to firm up properly and makes it much easier to slice.
Why hasn’t my lemon cheesecake set?
The cream may not have been whipped firmly enough, or the filling may simply need longer in the fridge. Use full-fat block cream cheese and thickened cream, as spreadable or reduced-fat cream cheese contains more moisture and can produce a softer filling.
Do I need gelatine for no-bake lemon cheesecake?
No. The lemon juice helps thicken the condensed milk mixture, while the whipped cream gives the filling structure. It will have a soft, creamy texture rather than the firmness of a cheesecake made with gelatine.
Why is my cheesecake filling lumpy?
Cold cream cheese is the usual culprit. Bring it to room temperature before mixing and beat it briefly on its own before adding the condensed milk. Scrape down the bowl as needed so no stubborn pieces hide around the edges.
Why is my biscuit base crumbling?
The crumbs may need a little more melted butter, or the base may not have been pressed firmly enough into the tin. The mixture should hold together when pressed against the bowl. Using the base of a flat glass to compact it evenly before chilling can sometimes help.
Can I make lemon cheesecake ahead of time?
Yes, and it’s actually better made the day before serving. Keep it covered in the fridge and add any berries, cream or extra lemon zest shortly before serving.
Can I make the biscuit base without a food processor?
Place the biscuits in a sturdy sealed bag and crush them with a rolling pin until finely crumbed. A few slightly larger pieces are fine, but avoid leaving big chunks as they can make the base difficult to cut.
More Easy Lemon Recipes to Try
Try some of these other popular recipes for more sweet ways to use up those leftover lemons:
- Lemon Portuguese Tarts
- Classic Lemon Meringue Pie
- Fluffy Blueberry Lemon Muffins
- Lemon Vanilla Cookies
- Basque Cake (with lemon custard filling)
Feedback and More: Have you given the no bake lemon cheesecake recipe a go? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know how it was. Cheers, Elby!
If you liked this recipe, check out some of my other no bake desserts, delicious cakes and desserts. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
No Bake Lemon Cheesecake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Biscuit Base
- 200 grams plain sweet biscuits - shredded wheatmeal, digestive
- 125 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
- 120 ml lemon juice
- zest from one lemon
- 300 ml cream - thickened
Instructions
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 22cm springform pan and press down firmly with the back of a spoon or the base of a glass, until evenly spread. Refrigerate while preparing the filling.
Lemon Cheesecake Filling
- Whip the cream until stiff peaks form. Set aside.
- Use the paddle attachment of a stand mixer and beat the cream cheese for 1 minute to soften. Add the condensed milk and beat on medium speed until smooth and lump-free.
- Add the lemon juice and zest and beat on the lowest speed until just incorporated.
- Remove from the mixer and 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 four hours and preferably overnight.
- Serve garnished with grated lemon zest or berries and cream.
Nutrition
*Nutrition and calorie figures are estimates only.
I’ve made this so many times. It’s so good!