This no-bake lemon cheesecake is creamy, smooth, and bursting with bright lemon flavor in every luscious bite, with sweetened condensed milk creating a rich, velvety filling that sets beautifully without gelatin. It's an easy, no-hassle dessert that feels fresh, delicious, and a little special, while being surprisingly simple to make.
★★★★★
The best cheesecake I have ever made. It was light creamy and full of citrus flavour. Guests said it was the best cheescake ever.
- Nia
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Jump to:
- Why this no-bake lemon cheesecake recipe works
- Ingredients you'll need
- How to make no-bake lemon cheesecake
- Tips for a creamy no-bake lemon cheesecake
- How to know when no-bake lemon cheesecake is set
- How to serve, store, and freeze
- No-bake lemon cheesecake FAQs
- More cheesecake recipes to try
- Watch The Video
- 📖 Recipe
- 💬 Comments
Marco has always been the biggest lemon dessert fan in our house, so this recipe has gone through plenty of testing until we were completely happy with how creamy, smooth, and beautifully set it turned out!
We also updated it to work without gelatin, because we know many of our readers want an easy no-bake lemon cheesecake recipe that feels simple but still gives you that rich, reliable texture every time.
And if you're anything like us and can never say no to a good lemon dessert, our Lemon Tart recipe and Lemon Loaf Cake with Icing are also worth a spot on your list!
Why this no-bake lemon cheesecake recipe works
This lemon cheesecake is creamy, smooth, and full of bright lemon flavor, but it's also easy to make with simple ingredients. It sets beautifully without gelatin, making it a fuss-free dessert that still feels special.
Sweetened condensed milk: Our secret ingredient! It gives the filling a rich, luscious texture and adds sweetness at the same time.
No gelatin needed: The filling sets beautifully in the fridge, so the recipe stays simple and no-fuss.
Fresh lemon flavor: Lemon juice and zest make it taste bright, tangy, and fresh instead of heavy.
Perfect make-ahead dessert: It chills overnight, slices neatly, and is great for warm days or when you don't want to turn on the oven.
If you love cheesecakes like this one, you can also browse all of our delicious cheesecake recipes for more creamy, make-ahead favorites.
Ingredients you'll need
You only need a few simple ingredients to make this creamy lemon cheesecake. Each one plays an important role in getting that smooth, luscious filling and a crust that holds together beautifully.
Key ingredients note:
Digestive biscuits: These make a buttery, slightly sweet crust with a little saltiness for balance. Graham crackers work just as well.
Cream cheese: Use full-fat block cream cheese for the best smooth and creamy texture. We use Philadelphia cream cheese, and we don't recommend spreadable cream cheese for this recipe.
Sweetened condensed milk: This is what gives the filling its rich, velvety texture and sweetness. That's exactly why this lemon cheesecake with sweetened condensed milk turns out so smooth, rich, and creamy.
- From our testing: Full-fat sweetened condensed milk and freshly squeezed lemon juice help the filling thicken and set properly.
Whipping cream: Use cream with at least 35% fat, also labeled heavy cream or double cream in some places. Whipping it properly helps the cheesecake set and keeps the filling light.
Lemon juice and zest: Fresh lemon juice and zest give this cheesecake its bright, tangy flavor and help balance the richness of the filling.
You'll find all the exact measurements in the recipe card below.
How to make no-bake lemon cheesecake
This cheesecake comes together in a few simple steps. The filling is smooth and luscious, and the hardest part is waiting for it to chill and set properly.
1. Make the crust. Crush the digestive biscuits into fine crumbs, then mix them with the melted butter until evenly combined. Press the mixture firmly into an 8-inch springform pan and freeze for 30 minutes.
2. Beat cream cheese. In a bowl, whisk the cream cheese for 1 to 2 minutes until smooth and creamy with no lumps.
3. Add lemon and condensed milk. Mix in the sweetened condensed milk, lemon zest, and lemon juice until well combined. The filling will start to thicken slightly, which is exactly what you want.
4. Fold in whipped cream. In a separate bowl, whip the cream to stiff peaks. Gently fold it into the cream cheese mixture until everything is smooth, light, and fully combined.
5. Chill until set. Pour the filling over the crust and smooth the top with a spatula. Chill in the coldest part of the fridge for at least 8 hours, or until fully set. Remove from the pan, then top with our Lemon Curd recipe and some sweetened whipped cream for an extra bright, creamy finish!
Tips for a creamy no-bake lemon cheesecake
A few small details make all the difference for a smooth, creamy cheesecake that sets beautifully.
- Use room temperature cream cheese: This helps it blend smoothly and prevents lumps in the filling.
- Discard any excess liquid: If your cream cheese releases liquid while sitting out, pour it off so the filling stays thick and creamy.
- Use full-fat ingredients: Full-fat cream cheese, sweetened condensed milk, and whipping cream give the cheesecake the best texture and help it set properly.
- Whip the cream to stiff peaks: This helps create a lighter filling and gives the cheesecake more structure.
- Chill it long enough: Since this cheesecake sets without gelatin, it needs time in the fridge. Chill it for at least 8 hours, but 12 hours is even better.
How to know when no-bake lemon cheesecake is set
This cheesecake should feel firm and well-chilled before you remove it from the pan. Since there's no gelatin, enough fridge time is what helps it set properly.
The surface looks set: The top should look smooth and firm, not wet or loose.
The filling doesn't shift: If you gently tilt the pan, the cheesecake should stay in place and not move like a loose filling.
The edges feel firm: The outer part should feel stable and well set when gently touched.
It has chilled long enough: Chill it for at least 8 hours, but 12 hours is even better for a firmer set and cleaner slices.
If you're unsure, chill it longer: A no-bake cheesecake is always better slightly over-chilled than under-set.
If you enjoy chilled cheesecakes like this one, our No-Bake Strawberry Cheesecake is another creamy favorite that sets beautifully in the fridge.
How to serve, store, and freeze
This cheesecake is best served cold, when the filling is smooth, creamy, and nicely firm.
Serve
- Keep the cheesecake chilled until just before serving.
- For a slightly softer texture, let it sit at room temperature for 15 to 20 minutes before slicing.
Store
- Store it covered in the fridge for up to 4 days. The crust will soften a little over time, but it will still taste delicious.
Freeze
- Freeze the whole cheesecake or individual slices in an airtight container for up to 3 months, without any toppings.
- Thaw overnight in the fridge, then decorate before serving.
If you love fun cheesecake twists, our creamy Carrot Cake Cheesecake is another favorite worth trying.
No-bake lemon cheesecake FAQs
Yes! This recipe sets without gelatin because the combination of full-fat cream cheese, whipped cream, sweetened condensed milk, and lemon juice helps create a firm, creamy filling.
Yes. Lemon juice reacts with the sweetened condensed milk and helps thicken the filling, while also adding fresh, tangy flavor.
The most common reasons are using low-fat ingredients, not whipping the cream to stiff peaks, or not chilling the cheesecake long enough. For the best results, chill it for at least 8 hours, or overnight.
Fresh lemon juice is best for the brightest flavor, but bottled lemon juice can work in a pinch. If possible, still use fresh lemon zest for the best lemon flavor.
Yes. Freeze it without toppings in an airtight container for up to 3 months, then thaw it overnight in the fridge before serving.
Yes. In fact, it's even better made ahead because it needs several hours to chill and set properly. Making it the day before is ideal.
If you love creamy, easy desserts with bright citrus flavor, this cheesecake is definitely one to keep on repeat! And if cheesecake is as big a deal in your kitchen as it is in ours, we've got a few more favorites for you below.
Did you try this Lemon Cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
Watch The Video
📖 Recipe
No-Bake Lemon Cheesecake
Video
Ingredients
Crust
- 1 ½ cup (150 g) digestive biscuit crumbs
- ¼ cup (60 g) unsalted butter melted
Filling
- 16 oz (450 g) full fat cream cheese room temperature
- 14 oz (400 g) condensed milk room temperature
- 1 tablespoon lemon zest (or from 1 big lemon)
- ⅓ cup (80 g) lemon juice
- ⅔ cup (160 g) whipping cream of min 35% fat chilled
Topping
- ½ cup (125 g) lemon curd see our lemon curd recipe
- some sweetened whipped cream
Instructions
Crust
- Flip the base of an 8-inch (21 cm) springform pan and line it with parchment paper, then lock it into place. Set aside.
- Crush the digestive biscuits into fine crumbs, then mix them with the melted butter until evenly combined. Press the mixture firmly into an 8-inch springform pan and freeze for 30 minutes.👉 Tip: the crumb mixture should look like wet sand. If it still looks dry, add 1 tablespoon more melted butter at a time until it holds together well.1 ½ cup digestive biscuit crumbs, ¼ cup unsalted butter
Filling
- In a bowl, whisk the cream cheese for 1 to 2 minutes until smooth and creamy with no lumps, using a handheld mixer.16 oz full fat cream cheese
- Mix in the sweetened condensed milk, lemon zest, and lemon juice until well combined. The filling will start to thicken slightly, which is exactly what you want.14 oz condensed milk, 1 tbsp lemon zest, ⅓ cup lemon juice
- In a separate bowl, whip the cream to stiff peaks. Gently fold it into the cream cheese mixture until everything is smooth, light, and fully combined, using a spatula.⅔ cup whipping cream of min 35% fat
Chill
- Pour the filling over the crust and smooth the top with a spatula. Chill in the coldest part of the fridge for at least 8 hours, preferable 12, or until fully set.
Topping
- Remove the springform. Pour the Lemon Curd on top and spread evenly using an offset spatula and pipe sweetened whipped cream an extra bright, creamy finish!
Notes
- Whisk the cold whipping cream until stiff peaks, or else the cheesecake won't properly set.
- Chill it at the coldest part in the fridge (lowering the fridge's temperature also helps especially if you're in hot weather).
- Always keep it in the fridge, until just before serving. Remember there's no gelatin, so it'll not hold long at room temperature for hours, especially on hot days.
Originally published on Apr 28, 2018. Updated with improved text, recipe, and pictures on Jun 24, 2023. Improved text on Apr 14, 2026.
Delainey says
Bea & Marco,
Every year from ages 10-16, my mum would make a Lemon Cheesecake for my birthday. Now 10 years later, my mum cant remember the recipe and any online recipes I used never recreated that same childhood nostalgia.
Your recipe has officially ended my search. Perfectly sweet with that beautiful lemon zing, distinct and identical to my memories. Absolute divine, words cannot express my gratitude and appreciation for stumbling upon your recipe. I’ll be using this for years to come.
Thank you again 🙂
Bea & Marco says
This means so much to us, Delainey. Knowing our lemon cheesecake brought back such special childhood memories is honestly one of the loveliest compliments we could receive. We hope it becomes part of many more birthdays and happy moments for you! ❤️
Donna Hancock says
Delicious!
Bea & Marco says
Thanks, Donna! Happy to hear that you liked it!
Carmen Grech says
I can't understand what is the 5x because when you press on it ,the ingredients are less than the other s tku
Bea & Marco says
Hi, Carmen! It's not 5x. It's .5x as seen in the recipe card, it's half the recipe, that's why the ingredients are less. Hope it helps!
Rebecca Thomas says
Can this recipe be frozen?
Bea & Marco says
Yes, it can. Place the whole or sliced pieces, without the lemon curd and whipped cream, in an airtight container. It lasts up to 6 months in the freezer. Thaw in the fridge and only then add the toppings. Hope it helps!
Rebecca Thomas says
Thnx for the reply❣️
Bea & Marco says
No problem!
Connie Cala says
Sounds out of this world!🌎 I 🍋🍋 Lemons & Condense Milk. So, it’s gotta be good!
Bea & Marco says
It really is such a dreamy combo! 🍋✨ Hope you get to try it soon, it’s even better than it sounds.
Maka says
Absolutely amazing, the best cheesecake i’ve ever had, the filling was less solid than i’d expected but maybe my measurements were off, i still didn’t mind, everyone loved it and im back making more a week later 🫶
Bea & Marco says
We're happy to know that you loved it regardless, Maka! If the ingredients weren't changed, then it only needed a bit more time in the fridge. It's a similar concept with ovens, they're not all the same. Thank you for your comment! Sorry for the late reply! We had to move house on short notice, but we're now slowly back at work!
Nia says
The best cheesecake I have ever made. It was light creamy and full of citrus flavour. Guests said it was the best cheescake ever.
Bea & Marco says
Yay! Your comment made our new year even better! We're happy to hear that; thank you so much for your feedback, Nia!
Arushi says
I've tried this no bake recipe and i love it so much. So creamy and the perfect amount of tangy.
But can this recipe be also baked?
Bea & Marco says
Hi Arushi, thank you so much! We're so happy you loved it. This one shouldn’t be baked. It was made to set in the fridge, and a baked cheesecake needs a different recipe, usually with eggs, to set properly in the oven 😊