Go Back
–+ servings
A whole no-bake lemon cheesecake with a missing portion.
Print Recipe
4.96 from 21 votes

No-Bake Lemon Cheesecake With Condensed Milk

The creamiest no-bake lemon cheesecake with condensed milk that you'll make. Bursting with fresh, tangy lemon juice and zest. It sets so beautifully with no gelatin and is also extremely easy to make.
Prep Time20 minutes
Chill Time8 hours
Total Time8 hours 20 minutes
Servings: 12 people
Author: Bea & Marco

Ingredients

Base

Filling

  • 16 oz full fat cream cheese , room temperature
  • 14 oz condensed milk , room temperature
  • 1 tablespoon lemon zest (or from 1 big lemon)
  • ⅓ cup lemon juice
  • ⅔ cup whipping cream of min 35% fat , very cold

Topping (optional)

Instructions

Base

  • Crush digestive biscuits in a bag with a rolling pin into fine crumbs. Pour into a bowl with melted butter and mix. Press tightly and evenly in an 8-inch (23cm) springform pan. Freeze for 30 minutes or while making the filling.

Filling

  • Whisk cream cheese in a bowl using a handheld whisk for 1-2 minutes until creamy.
  • Add in sweetened condensed milk, lemon zest, and lemon juice, and mix well until you get a thick mixture. Set aside.
  • In another bowl, whisk the cold whipping cream until stiff peaks. Add to the cream cheese mixture and gently fold everything together using a spatula.

Chill

  • Pour into the pan and spread evenly with an offset spatula. Chill in the coldest part in the fridge for a minimum of 8 hours, preferably 12.

Topping (optional)

  • Remove the springform. Pour the lemon curd on top and spread evenly using an offset spatula. Pipe sweetened whipped cream. Slice and enjoy!

Notes

  1. Estimated nutrient values are without the topping.
  2. Whisk the cold whipping cream until stiff peaks, or else the cheesecake won't properly set.
  3. Chill it at the coldest part in the fridge (lowering the fridge's temperature also helps especially if you're in hot weather).
  4. 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.
  5. The base will soften as days pass, so I'd recommend not switching the serving plate once you've removed the springform.

Nutrition

Calories: 391.5kcal | Carbohydrates: 29.5g | Protein: 6.1g | Fat: 28.5g | Saturated Fat: 16.3g | Cholesterol: 76mg | Sodium: 211.7mg | Potassium: 206.9mg | Fiber: 0.2g | Sugar: 22.9g | Calcium: 143.8mg | Iron: 0.5mg