No-Bake Lemon Cheesecake

4.97 from 27 votes

No-Bake Lemon Cheesecake

A creamy no-bake lemon cheesecake made with sweetened condensed milk and fresh lemon for a smooth, bright filling that sets beautifully without gelatin.

Prep Time20

Chill Time8

Total Time8 20

Servings: people

Author: Bea & Marco

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

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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.

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