A sweet, creamy and zingy no-bake lemon cheesecake that takes just 15 minutes to prepare! Smooth, light and bursting with lemony flavour - it's the perfect summer dessert.
If you love quick no-bake sweets, try my Lemon & Coconut Slice or Classic LemonTart next.
So quick and easy with a great mouth-watering taste! Absolutely divine!
- Lynne
This cheesecake is a crowd-pleaser through and through - tangy, creamy and perfectly balanced. It's similar to my Baileys Cheesecake and White Chocolate & Raspberry Cheesecake, but with that bright citrus hit that screams summer in Australia!
No baking. No water baths. No fuss. Just a crunchy biscuit base topped with a silky-smooth lemon filling that sets beautifully in the fridge.
Whether you're hosting a birthday lunch, a BBQ, potluck, or just want something sweet and refreshing after dinner, this easy no-bake lemon cheesecake will have everyone going back for seconds (and thirds...).
Why You're Going To Love This Recipe
🍋 No-Bake & No-Fuss - no oven, no stress, no worries! Just mix, chill, and enjoy the perfect no bake dessert.
🕒 Quick To Prepare - only 15 minutes of prep before your fridge does the rest.
👩🍳 Thermomix-Friendly - crush the biscuits, melt the butter, and whip the creamy filling all in one bowl - less mess, more magic!
🎉 Perfect For Entertaining - creamy, tangy, and elegant enough for any celebration.
❄️ Make Ahead Wonder - this creamy cheesecake sets beautifully overnight and stores perfectly in the fridge or freezer.
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Cheesecake Ingredients
This recipe has two simple parts - a buttery biscuit base and a creamy lemon filling.
Here's what you'll need (see full quantities in the recipe card below):
- Plain sweet biscuits (cookies): I use Arnott's Nice biscuits - classic and lightly coconutty. Digestives, Nilla wafers or graham crackers work beautifully too.
- Cream cheese: full-fat Philly works best - light versions don't set as firmly.
- Lemon juice & zest: always fresh - bottled lemon juice just doesn't cut it when you want the ultimate lemon flavor.
- Cream: heavy whipping cream or thickened cream.
- Gelatine: optional but highly recommended - ensures neat slices and a firm set.
Variations
- Gluten-Free Lemon Cheesecake: swap the Arnott's Nice biscuits for your favourite gluten-free sweet biscuits.
- Lemon & Lime Cheesecake: replace half the lemon juice and zest with lime for a zesty twist.
- Mini Lemon Cheesecakes: press the base and filling into lined muffin tins for single-serve desserts.
- No-Gelatine Version: skip the gelatine and chill overnight - it'll still be creamy, just a little softer.
Need To Substitute An Ingredient?
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How To Make A No-Bake Lemon Cheesecake
This simple cheesecake comes together in just a few steps - no oven required!
Please scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.
- Step 1: Make the Base
Blitz the biscuits into fine crumbs using a food processor, mix with melted butter, and press firmly into the base of a greased 23 cm springform tin. Chill while you prepare the filling.
- Step 2: Prepare the Filling
Beat the cream cheese with electric beaters or a stand mixer with a whisk attachment until smooth. Add the dissolved gelatine, lemon juice, lemon zest, heavy cream, and condensed milk. Beat the cream cheese mixture again until thick and silky.
- Step 3: Set It
Pour the mixture over the chilled base, smooth the top into an even layer with the back of a spoon, and refrigerate for at least 6 hours (overnight is ideal).
- Step 4: Decorate & Serve
Remove from the tin, slice, and top with whipped cream, lemon zest, homemade lemon curd or fresh berries.
Top Tip
For the smoothest texture, make sure all your ingredients are at room temperature before mixing!
Recipe Tips
- Use Full-Fat Ingredients: light versions won't set properly.
- Dissolve Gelatine Properly: mix with ⅓ cup lukewarm water, then gently heat in a water bath until clear.
- Taste Before Chilling: adjust lemon juice or zest to your preferred tartness.
- Chill Overnight: ensures a firm, creamy set and easy slicing.
- Storage: keep covered in the refrigerator for up to 3 days.
- Freezing: wrap in plastic and foil; freeze for up to 1 month. Thaw overnight in the fridge.
- Serving Idea: top with lemon curd or fresh raspberries for extra indulgence.
- Perfect Presentation: wipe your knife between slices for clean, bakery-style edges.
No-Bake Lemon Cheesecake FAQs
Yes! It'll be slightly softer but still holds well if chilled overnight.
Cold cream cheese causes lumps - always start with room-temperature ingredients.
Fresh lemon juice gives a brighter, more natural flavour. Bottled tends to be bitter.
At least 6 hours, but overnight gives the perfect texture.
Absolutely - wrap slices individually and thaw in the fridge before serving.
More No-Bake Cheesecake Recipes
If you love my no bake lemon cheesecake recipe, you'll enjoy these cheesecakes too:
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No-Bake Lemon Cheesecake
Ingredients
- 250 g Arnott's Nice biscuits see notes for alternatives
- 125 g butter melted
- 500 g cream cheese full fat
- 2 teaspoon gelatine powder dissolved in ⅓ cup water (see tips)
- ⅓ cup lemon juice
- 2 teaspoon lemon zest approx 1 lemon
- 300 ml cream heavy or whipping
- 395 g sweetened condensed milk
Instructions
Conventional Method
- Grease the base and sides of a 23cm round springform pan.
- Crush the biscuits into fine crumbs using a food processor or blender.
- Pour over the melted butter and mix together well.
- Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
- Using a hand mixer, beat the cream cheese on medium speed until smooth, pale and creamy.
- Add the dissolved gelatine and beat through until combined.
- Add the lemon juice, lemon zest, cream and sweetened condensed milk and continue to beat until smooth and slightly thickened.
- Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
- Carefully remove from the pan and cut into slices. Store in the fridge until ready to serve.
- Serve with fresh berries or whipped cream (optional).
Thermomix Method
- Grease the base and sides of a 23cm round springform pan.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits and mix for 10 seconds, Speed 8.
- Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
- Dissolve the gelatine powder in the boiling water (see notes). Set aside.
- Mix the cream cheese for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Add the lemon juice, lemon zest, cream and sweetened condensed milk and mix for 2 minutes, Speed 3 or until thickened.
- Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
- Carefully remove from the pan and cut into slices. Store in the fridge until ready to serve.
- Serve with fresh berries or whipped cream (optional).
Notes
- Use Full-Fat Ingredients: light versions won't set properly.
- Dissolve Gelatine Properly: mix with ⅓ cup lukewarm water, then gently heat in a water bath until clear.
- Taste Before Chilling: adjust lemon juice or zest to your preferred tartness.
- Chill Overnight: ensures a firm, creamy set and easy slicing.
- Storage: keep covered in the fridge for up to 3 days.
- Freezing: wrap in plastic and foil; freeze for up to 1 month. Thaw overnight in the fridge.
- Serving Idea: top with lemon curd or fresh raspberries for extra indulgence.
- Perfect Presentation: wipe your knife between slices for clean, bakery-style edges.
Shashi Bhagat says
Can you replace gelatin with another ingredient to get the same results?
I prefer not to use gelatin
Lucy says
Hi Shashi, this recipe requires gelatin to set the filling.
Linda says
So lemony!!!! Absolutely delicious and I'm not usually a fan of no bake cheesecakes. Made these for an engagement party and these went first, Will be making again and again and again!!!
Lucy says
I'm so glad you like it!
Lynn says
So quick and easy with a great mouth watering taste
Absolutely devine