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    El Mundo Eats » No-Bake Cheesecake

    Published: Apr 28, 2018 · Modified: May 15, 2021 by Bea & Marco · This post may contain affiliate links · 53 Comments

    No-Bake Lemon Cheesecake

    Jump to Recipe
    No-Bake Lemon Cheesecake

    If you have tried my no-bake mango cheesecake, you know you wouldn’t want to miss my no-bake lemon cheesecake. Creamy texture with that tangy lemon taste. Not overwhelming at all, don’t you worry.

    This no-bake lemon cheesecake was requested from one of my lovely viewers. If you haven’t noticed, I love to get recipe requests from you guys and make videos out of them. I feel it connects us more. What better way than to exchange food recipes and ideas, right?

    Lemon Cheesecake Base Ingredients

    Like any of my other no-bake cheesecake recipes, I'm using digestive biscuits for the base. I don't add more sugar into the crumbs as I feel it's sweet enough. I love digestive biscuits because they have this touch of saltiness that brings the whole taste together in a wonderful way.

    Lemon Cheesecake Ingredients

    For the cheesecake, since I know I want the lemon taste to shine through so I'm using quite a lot of lemon juice. To make it easier, instead of sifting icing sugar... I'm using condensed milk. Why not, right?

    It helps in contributing to that creamy texture also. Win and win. You can reduce the amount of condensed milk to your liking but I promise you, it's not overly sweet or anything.

    No Bake Lemon Cheesecake

    And ohhh.. I'm also using my homemade lemon curd as the topping for this lemon cheesecake. A bit goes a long way. The combination is just so wonderful, they compliment each other. At least thats how I feel.

    More No-Bake Cheesecake Recipes

    • Strawberry cheesecake
    • Chocolate cheesecake
    • Mango cheesecake
    • Vanilla cheesecake
    • Raspberry cheesecake

    Recipe Video

    No-Bake Lemon Cheesecake

    No-Bake Lemon Cheesecake

    Delicious and creamy no-bake lemon cheesecake. Yep. And we don’t stop there. How about a layer of luscious homemade lemon curd and some cream on top?
    Author: Bea & Marco
    4.89 from 9 votes
    Print Pin Rate
    Servings: 12 people
    Prep Time20 mins
    Resting Time12 hrs
    Total Time12 hrs 20 mins

    Ingredients  

    The Base

    • 5.3 oz digestive biscuits (150 g)
    • ¼ cup unsalted butter (60 g), melted

    The cheesecake

    • 14 oz full fat cream cheese (400 g), room temperature
    • 2 tablespoon lemon zest
    • ⅓ cup lemon juice (80 ml)
    • 14 oz condensed milk (400 g)
    • 1 tablespoon water
    • 1 ½ teaspoon powder gelatin (4 g), or any type and amount of gelatin that will set 200 ml
    • ½ cup lemon curd (145 g), do check out my recipe
    • some whipped cream
    Prevent your screen from going dark

    Instructions

    The Base

    • Put the digestive biscuits in a bag and crush them into fine crumbs using a rolling pin. Pour into a bowl and add in meted butter. Mix everything together until the mixture becomes wet-sand like.
    • Pour the mixture into an 8 inch (20 cm) springform pan and spread evenly. Using the bottom of a glass, press and compact the mixture tightly and evenly to the base of the pan. Place the pan in the freezer for 30 minutes.

    The Cheesecake

    • In a bowl, add in cream cheese and whisk for a few minutes until fluffy.
    • Add in lemon zest, lemon juice and condensed milk. Mix everything until well combined. Set aside.
    • In a small bowl, add in water and sprinkle the gelatin powder. Leave for 5 minutes to soak. After 5 minutes, heat in microwave until the gelatin is fully dissolved. Use max power with 15 seconds intervals, mixing after each intervals.
    • Add around 2 tablespoon ( 1 tablespoon at a time) of previously prepared cream cheese mixture into the gelatin mixture, stir to mix well. Then add the gelatin mixture into the cream cheese mixture and immediately mix everything together to combine.
    • Pour into previously prepared base and spread evenly. Give it a few wiggles to settle everything in. Chill in the fridge until it fully sets, minimum overnight.
    • After the cheesecake is fully set, run a knife or an offset spatula all around it. Carefully remove the springform. Run an offset spatula all around the cheesecake to get that smooth finish.
    • Pour lemon curd on top of the cheesecake and spread evenly. Finish off with some whipped cream on top. Enjoy!

    Nutrition Facts

    Calories: 348.7kcal, Carbohydrates: 36.2g, Protein: 6.3g, Fat: 20.6g, Saturated Fat: 11.9g, Cholesterol: 55.4mg, Sodium: 242.1mg, Potassium: 197.9mg, Fiber: 0.6g, Sugar: 28.5g, Calcium: 139mg, Iron: 0.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Healthy No-Bake Lemon Cheesecake Cups
    • Healthy No-bake Blueberry Mini Cheesecakes
    • Healthy Mango Cheesecake (No-Bake)
    • Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

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    1. Kathleen F Schickel says

      December 16, 2021 at 6:19 pm

      Can I use graham cracker instead of the Digestive bisquit?

      Reply
      • Bea says

        December 18, 2021 at 9:21 am

        Yes, you can 🙂

        Reply
    2. Phylllis says

      October 31, 2021 at 1:57 am

      Hi Bea
      Is it a must to add gelatin?
      Thanks

      Reply
      • Bea says

        October 31, 2021 at 8:11 am

        Hi! Yes, it's a need in this recipe else the cheesecake won't hold properly. Hope it helps 🙂

        Reply
    3. Lucy says

      October 02, 2021 at 5:24 pm

      This was the best cheesecake ever!! Love the subtle sweetness. 12/10

      Reply
    4. Sagufee says

      September 22, 2021 at 10:55 am

      What happens if we dont add gelatin. Any sunstitute of that?

      Reply
      • Bea says

        September 23, 2021 at 12:09 am

        You can use agar agar instead 🙂

        Reply
    5. Wendy says

      August 16, 2021 at 1:48 am

      OMG I love the way you have multiplied the recipe. I do this all the time. The first one I haven’t had to do myself ❤️❤️ I have a birthday party this weekend so will be doing this recipe.

      Reply
      • Bea says

        August 16, 2021 at 11:22 am

        Glad that you find it useful Wendy! ❤️

        Reply
    6. Aarti says

      May 19, 2021 at 11:14 am

      Hi!

      Thank you for sharing your recipe.
      I have 2 queries:

      a) By adding lemon juice directly to the Cream cheese, can it cause to split the Cream cheese? If yes, how do I prevent it?

      b) I'm a vegetarian and would not be using Gelatin. I may use the Jelly strips or Jelly Powder. Would the measurements be the same as to your Gelation quantity?

      Looking forward to your response 🙂

      Thanks
      Aarti

      Reply
      • Bea says

        May 19, 2021 at 12:49 pm

        Hi Aarti! a) No it's not going to make the cream cheese split. b) Yes, you can use whatever type/brand. Just read your packet's instructions and use the amount to set 200 ml. Hope it helps! 😉

        Reply
    7. Rowena says

      January 19, 2021 at 12:54 am

      5 stars
      I made this yesterday, followed all ingredients, measurements and steps and it was absolutely yummilicious.

      Reply
      • Bea says

        January 19, 2021 at 5:28 pm

        Yeay 🙌! I'm happy to know that Rowena, thank you!

        Reply
      • Mashail Shakeel says

        April 18, 2021 at 5:20 am

        4 stars
        Hey i made this n this is my family new favourite cheesecake 😋
        Just wanted to know if i double and triple the quantity how large pans should i need?

        Reply
    8. Nimisha Kale says

      December 09, 2020 at 11:12 pm

      Hi,
      Can we use vege gel instead of using gelatin.....????
      Thanks
      Nimisha

      Reply
      • Bea says

        December 10, 2020 at 3:56 pm

        Yes, you can use agar-agar.

        Reply
    9. Yasmine says

      October 22, 2020 at 7:06 pm

      Can I use creamy cream cheese and not the box type please?

      Reply
      • Bea says

        October 22, 2020 at 7:16 pm

        I'm not sure what you mean by creamy. But I recommend you to use the regular full fat cream cheese, I use Philadelphia.

        Reply
        • Juliana Pereira says

          May 23, 2021 at 10:49 pm

          Hi
          I’m going to try to make the cheesecake but I got confused about the gelatin, you said to use 200 ml but in your video it looks like less!!

          Thanks

          Reply
          • Bea says

            May 24, 2021 at 11:32 am

            Hi! The amount of gelatine is to set 200 ml liquid (as written in the recipe instructions), not to use 200 ml to soak the gelatine. To soak it, use 1 tbsp water (also in written in the recipe). I hope that clears things up. Our readers that have made this recipe simply loved it, hope you'll give it a try! 😁.

            Reply
    10. Pavlina says

      August 26, 2020 at 3:35 pm

      5 stars
      its amazing and super easy!

      Reply
      • Bea says

        August 26, 2020 at 5:41 pm

        Happy that you liked it, thank you Pavlina! Do check out more of my no-bakes cheesecakes in our website ☺️.

        Reply
    11. Efua says

      August 01, 2020 at 11:31 pm

      Easy to make and very yummy. A friend came over and he had a slice even before his meal. Thanks for being generous with your ideas. Bless.

      Reply
      • Bea says

        August 02, 2020 at 9:51 am

        Great 🤣! Happy that everybody liked it Efua, thank you! By the way, you can rate my recipes by choosing the stars above. It'll help us a lot ☺️.

        Reply
        • Efua says

          August 03, 2020 at 5:56 pm

          Yeah sure!

          Reply
    12. Mashail Shakeel says

      June 26, 2020 at 4:03 pm

      5 stars
      I made this cake yesterday .
      Too good my whkle family loved it

      Reply
      • Bea says

        June 27, 2020 at 8:56 am

        Awesome! Thank you Mashail!

        Reply
    13. eleni roumelioti says

      May 06, 2020 at 2:43 pm

      5 stars
      Extremely delicious....!!!!

      Reply
      • Bea says

        May 12, 2020 at 10:19 am

        Thank you Eleni!

        Reply
    14. Swati says

      January 02, 2020 at 9:46 pm

      Hi,
      Can I skip the gelatin in this recipe? Will it set well?
      Thank you!

      Reply
    15. Cristina says

      December 04, 2019 at 5:28 am

      Hi from Romania!
      For a pan of 22 cm,how do I calculate the ingrediente,plecase?
      I live your recipes!
      Thanks!

      Reply
    16. Susmita Biswas Bose says

      August 30, 2019 at 4:58 pm

      5 stars
      Hi from Kolkata, India!!
      I recently tried this recipe and its just so amazing!! Not only it tastes heavenly but the entire preparation is so easy!! Looking forward to trying more such delicious recipes!!

      Reply
    17. Miyuki says

      August 26, 2019 at 11:06 pm

      Made it for a BBQ at a friend's place.
      It disappeared before I could take pictures of it. 😛
      Definitely a keeper.

      I'm going to try out using Agar Agar one day since I bake a lot for the Buddhist temple and we can't eat gelatin. ^^

      Reply
      • Bea says

        August 27, 2019 at 9:19 am

        Haha! Well that's awesome! I'm happy to know that, thank you Miyuki!

        Reply
      • Susmita Biswas Bose says

        August 30, 2019 at 5:00 pm

        Hi from Kolkata, India!!
        I recently tried this recipe and its just so amazing!! Not only it tastes heavenly but the entire preparation is so easy!! Looking forward to trying more such delicious recipes!!

        Reply
    18. Wendy says

      August 05, 2019 at 11:13 pm

      5 stars
      Made this cheesecake on the weekend and WOW!!!!! So yummy! Was quite simple to make and just the right amount of lemon.

      Reply
      • Bea says

        August 06, 2019 at 7:10 pm

        That's great Wendy, I'm happy to know that you liked it. Thank you so much! XO

        Reply
    19. Kyle Hughes says

      July 15, 2019 at 12:08 am

      hi
      great recipe

      but I must point out that step 3 in your recipe should be 15 seconds in microwave for the gelatine
      not 15 minute intervals

      many thanks
      Kyle

      Reply
      • Bea says

        July 15, 2019 at 12:33 am

        Hi Kyle, thanks for letting me know, I already corrected it 🙂

        Reply
    20. Carly Bryan says

      May 31, 2019 at 6:17 pm

      Looks lush I was wondering if I could use fat free nat yoghurt instead of condensed milk to make it slimming world friendly?

      Reply
      • Bea says

        May 31, 2019 at 10:43 pm

        Hi Carly! I wish you could but unfortunately nope. Sorry though!

        Reply
    21. Lori says

      March 24, 2019 at 11:00 pm

      5 stars
      Hello Bea! I just made your awesome lemon cheesecake topped with your scrumptious lemon curd recipe for my grandmother's birthday dinner. She's a lemon dessert lover and she and the rest of the family loved this cheesecake. The taste and presentation are hard to beat and make a fabulous welcome to Spring dessert with the beautiful yellow colour. Thanks for sharing the delicious recipes!

      Reply
      • Bea says

        March 29, 2019 at 8:05 am

        Hi Lori! I'm so happy to know that everybody loved it, especially your grandmother. Happy belated to her by the way 😀 Thank you so much!

        Reply
    22. Leah says

      March 18, 2019 at 4:31 pm

      Hi was about to make your lemon cheese cake recipe but can’t seem to find gelatine anywhere would the recipe still work without using it and would I still follow the same steps, thank you

      Reply
      • Bea says

        March 20, 2019 at 8:22 am

        Hi Leah, without gelatin the cheesecake wouldn't set as good like in the video and pictures. You could try looking for agar-agar instead? Hope it helps. Thank you!

        Reply
    23. daisy windermill says

      December 27, 2018 at 7:39 pm

      5 stars
      i was looking for a simple lemon cheesecake and omg yours is amazing! simple and delicious. i used store-bought lemon curd, got no intention of making my own lol! thank you for this recipe dear!

      Reply
      • Bea says

        January 03, 2019 at 10:13 am

        Hahaha! It's alright, we do what's convenient to us 😉 , right? I'm happy that you liked it. Thank you so much Daisy!

        Reply
    24. Angel says

      November 30, 2018 at 12:59 pm

      What can i say just wooooow wooooow wooooow omg yummy sooo yummy your the best thankyou for this 5 star lemmoncheese cake

      Reply
      • Bea says

        November 30, 2018 at 1:20 pm

        I'm happy that you liked it. Thank you Angel!

        Reply
    25. Astrid says

      May 03, 2018 at 8:13 pm

      Thank you, thank you for this wonderful recipe and for granting my request! It looks delicious! I’ve decided to make this no-bake lemon cheesecake for my mum on Mother’s Day. She’ll be absolutely thrilled! And I’m definitely going to use your recipe for making a lemon curd from scratch; there’s a first time for everything :)) Will keep you posted!

      Reply
      • El Mundo Eats says

        May 04, 2018 at 6:03 pm

        Hi Astrid! No problem at all, I'm glad that you saw it! I really hope both you and your mother will like the cheesecake. And the lemon curd, of course. Can't wait to hear your thoughts. Have a lovely weekend Astrid!

        Reply
        • Astrid says

          May 17, 2018 at 9:20 pm

          The cheesecake was a real delight, my mum was in lemon heaven :)) She had three pieces on Mothers’ Day (morning coffe, afternoon tea and dessert!) and shared the rest with her family. Thought it was incredibly smooth, yum! The recipe was, as always, easy to follow. I’m grateful for your lovely, accessible, slow and precise videos which are SO important to me as I have a brain injury and need a lot of time and repitition to bake successfully. You are truly helping me a lot. Thank you so much for that. Next on my list, your beautiful almond and pear cake. Will keep you posted 😉

          Reply
          • El Mundo Eats says

            May 20, 2018 at 9:12 am

            Hi Astrid! Wow I’m so happy to hear the news! Just the other day I was wondering how did your lemon cheesecake go. Thank you for sharing that with me. And both my husband and I feel so rewarded to know that our videos are useful to you. I’m the type that I like to be detailed in cooking (the rest not so much, as my husband says :D) and hopefully it shows in the videos. Your comment really made our hearts burst with joy and make us want to improve more. Thank you so much Astrid! - Bea XX.

            Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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