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?
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.
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.
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
Recipe Video
No-Bake Lemon Cheesecake
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 tbsp lemon zest
- ⅓ cup lemon juice (80 ml)
- 14 oz condensed milk (400 g)
- 1 tbsp water
- 1 ½ tsp 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
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 tbsp ( 1 tbsp 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!
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
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! 😉
I made this yesterday, followed all ingredients, measurements and steps and it was absolutely yummilicious.
Yeay 🙌! I'm happy to know that Rowena, thank you!
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?
Hi,
Can we use vege gel instead of using gelatin.....????
Thanks
Nimisha
Yes, you can use agar-agar.
Can I use creamy cream cheese and not the box type please?
I'm not sure what you mean by creamy. But I recommend you to use the regular full fat cream cheese, I use Philadelphia.
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
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! 😁.
its amazing and super easy!
Happy that you liked it, thank you Pavlina! Do check out more of my no-bakes cheesecakes in our website ☺️.
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.
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 ☺️.
Yeah sure!
I made this cake yesterday .
Too good my whkle family loved it
Awesome! Thank you Mashail!
Extremely delicious....!!!!
Thank you Eleni!
Hi,
Can I skip the gelatin in this recipe? Will it set well?
Thank you!
Hi from Romania!
For a pan of 22 cm,how do I calculate the ingrediente,plecase?
I live your recipes!
Thanks!
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!!
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. ^^
Haha! Well that's awesome! I'm happy to know that, thank you Miyuki!
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!!
Made this cheesecake on the weekend and WOW!!!!! So yummy! Was quite simple to make and just the right amount of lemon.
That's great Wendy, I'm happy to know that you liked it. Thank you so much! XO
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
Hi Kyle, thanks for letting me know, I already corrected it 🙂
Looks lush I was wondering if I could use fat free nat yoghurt instead of condensed milk to make it slimming world friendly?
Hi Carly! I wish you could but unfortunately nope. Sorry though!
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!
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!
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
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!
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!
Hahaha! It's alright, we do what's convenient to us 😉 , right? I'm happy that you liked it. Thank you so much Daisy!
What can i say just wooooow wooooow wooooow omg yummy sooo yummy your the best thankyou for this 5 star lemmoncheese cake
I'm happy that you liked it. Thank you Angel!
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!
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!
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 😉
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.