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.
Rita says
You said in your comments about gelatine but you don't use any in this recipe.are you supposed to use it and where.
Bea & Marco says
Hi Rita! Without gelatin is my new and improved version of our no-bake lemon cheesecake. This is because many of our readers prefer without it. So you don’t need it for this. I’ve explained in my written post above. Hope it helps.
Zoran says
Just tasted the cheesecake. Perfect. Lemon curd gives it a fantastic refreshing taste.🍋🍋🍋
Kudos for the recipe.
Next time we're making a mini blueberry cheesecake 🤫
Bea & Marco says
Yay! I'm happy to hear that, thanks Zoran! Yes, the lemon curd gives it another notch. We have lots of delish cheesecake recipes here for you to try!
Susan says
I've made the previous version of this recipe and my whole family loved it. I tried making this new version over the weekend and we loved it even more!!
I appreciate your good job. thank you both!
Bea & Marco says
Oh really? That's awesome! Your comment made me happy! Thanks, Susan!
Dianne says
Your lemon cheesecake was too die for I had guessed over and send it was so delicious my hubby doesn’t normally like lemon cheesecake but he couldn’t wait for our guess too leave so he could have another slice we ate the rest the next day 😋😋😋
Emma says
Hello Bea , Hello Marco
Ce cheesecake au citron facile et rapide à faire en plus d'être hyper bon , est devenu ma recette préférée de cheesecake au citron ... je l'ai déjà fait plusieurs fois !!
J'adore votre site , les recettes sont simples à suivre et extrêmement variés (Merci Bea) ... et les photos sont magnifiques , elles mettent les recettes bien en valeur (Merci Marco) !!
Quand j'aime , je le dis !! Bonne continuation à vous Bea & Marco ... continuez de régaler nos papilles et nos yeux !!
Ps : désolé , je ne parle pas anglais ... et encore moins espagnol !!
Bea & Marco says
Bonjour Emma! It warms our hearts to know that you're enjoying this cheesecake and our website. Thank you so much for your kind words, we really appreciate them. We just know a few words of French (to order/buy food, haha!) but we want to learn more since we love going to France in our motorhome! Huge hugs from us both!
Ngaire says
I make this cheesecake using gingernut biscuits for the base. Absolutely delicious 😋
Leah says
Hi! Wondering how far in advance I can make this cheesecake? Would 5 days before be okay if I kept it in the fridge? And put the lemon curd on the day before?
Thanks!
Bea & Marco says
Hi Leah! I'd say you can make this 2 days in advance to preserve the freshness and the looks. You can put the lemon curd before serving, it's totally fine. Hope it helps!
Maureen says
Hi,
Can you freeze this cheesecake?
Bea & Marco says
Hi Maureen! Although the texture wouldn't be the same, you could freeze it (I do it all the time since my family doesn't mind). Hope it helps!
Kathleen F Schickel says
Can I use graham cracker instead of the Digestive bisquit?
Bea says
Yes, you can 🙂
Phylllis says
Hi Bea
Is it a must to add gelatin?
Thanks
Bea says
Hi! Yes, it's a need in this recipe else the cheesecake won't hold properly. Hope it helps 🙂
Lucy says
This was the best cheesecake ever!! Love the subtle sweetness. 12/10
Sagufee says
What happens if we dont add gelatin. Any sunstitute of that?
Bea says
You can use agar agar instead 🙂
Wendy says
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.
Bea says
Glad that you find it useful Wendy! ❤️
Aarti says
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
Bea says
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! 😉
Rowena says
I made this yesterday, followed all ingredients, measurements and steps and it was absolutely yummilicious.
Bea says
Yeay 🙌! I'm happy to know that Rowena, thank you!
Mashail Shakeel says
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?
Emma says
Hello Rowena
Je confirme , ce cheesecake au citron est absolument délicieux ... en plus d'être facile et rapide à faire !!
Nimisha Kale says
Hi,
Can we use vege gel instead of using gelatin.....????
Thanks
Nimisha
Bea says
Yes, you can use agar-agar.
Yasmine says
Can I use creamy cream cheese and not the box type please?
Bea says
I'm not sure what you mean by creamy. But I recommend you to use the regular full fat cream cheese, I use Philadelphia.
Juliana Pereira says
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
Bea says
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! 😁.
Bev says
Love this recipe and it's absolutely fool proof! I use ginger biscuits for the base, and tonight I've tried using orange instead of lemon 🤞🏼 it's just good. Thank you for sharing ❤️
Bea & Marco says
Oh, yay, we're happy to hear that! Hopefully, it goes great with orange, too! Thank you so much for your feedback, Bev!