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.
More cheesecake recipes to try
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 tablespoon 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.
Pavlina says
its amazing and super easy!
Bea says
Happy that you liked it, thank you Pavlina! Do check out more of my no-bakes cheesecakes in our website ☺️.
Efua says
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.
Bea says
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 ☺️.
Efua says
Yeah sure!
Mashail Shakeel says
I made this cake yesterday .
Too good my whkle family loved it
Bea says
Awesome! Thank you Mashail!
eleni roumelioti says
Extremely delicious....!!!!
Bea says
Thank you Eleni!
Swati says
Hi,
Can I skip the gelatin in this recipe? Will it set well?
Thank you!
Cristina says
Hi from Romania!
For a pan of 22 cm,how do I calculate the ingrediente,plecase?
I live your recipes!
Thanks!
Susmita Biswas Bose says
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!!
Miyuki says
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. ^^
Bea says
Haha! Well that's awesome! I'm happy to know that, thank you Miyuki!
Susmita Biswas Bose says
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!!
Wendy says
Made this cheesecake on the weekend and WOW!!!!! So yummy! Was quite simple to make and just the right amount of lemon.
Bea says
That's great Wendy, I'm happy to know that you liked it. Thank you so much! XO
Kyle Hughes says
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
Bea says
Hi Kyle, thanks for letting me know, I already corrected it 🙂
Carly Bryan says
Looks lush I was wondering if I could use fat free nat yoghurt instead of condensed milk to make it slimming world friendly?
Bea says
Hi Carly! I wish you could but unfortunately nope. Sorry though!
Lori says
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!
Bea says
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!
Leah says
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
Bea says
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!
daisy windermill says
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!
Bea says
Hahaha! It's alright, we do what's convenient to us 😉 , right? I'm happy that you liked it. Thank you so much Daisy!
Angel says
What can i say just wooooow wooooow wooooow omg yummy sooo yummy your the best thankyou for this 5 star lemmoncheese cake
Bea says
I'm happy that you liked it. Thank you Angel!
Astrid says
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!
El Mundo Eats says
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!
Astrid says
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 😉
El Mundo Eats says
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.