No Bake Lemon Cheesecake

A sweet, creamy and tart, no-bake lemon cheesecake that takes just 15 minutes to prepare! A simple and delicious summer dessert.

This post is sponsored by Russell Hobbs

A Pinterest image of a piece of lemon cheesecake.

It’s no secret that when it comes to desserts, cheesecakes are my number one weakness (granted, I have a few… but for me, cheesecakes are the absolute ULTIMATE!!)

If there’s cheesecake in the fridge, you can be guaranteed that I’ll be sneakily opening the door for another bite.

And just like my raspberry and white chocolate cheesecake, Toblerone cheesecake and Baileys cheesecake, this lemon cheesecake takes just a few minutes to prepare and you don’t even need to turn the oven on thanks to Russell Hobbs’ Desire Matte Black Collection!

A no bake lemon cheesecake on a cake stand.

No-Bake Cheesecake Recipe

While I love a classic baked New York cheesecake as much as anyone, there’s no doubt that no-bake cheesecakes are SO much easier to make, require absolutely no baking… and are completely fool-proof. Winning!

No-bake cheesecakes simply require the cookie crumb base and the creamy filling to be chilled in the fridge until set.

For best results (and easy cutting), it’s best to chill no-bake cheesecakes overnight, but a minimum of 6 hours is fine too.

An overhead shot of fresh berries on top of a lemon cheesecake.

Why You’re Going To Love This Recipe

  • NoBake – A no-bake dessert is perfect for hot summer days when the last thing you want to do is turn the oven on! Plus, because this lemon cheesecake is a no-bake recipe, it’s the perfect recipe for beginner bakers.
  • Feeds A Crowd – We all know that even a tiny slice of cheesecake is filling! This cheesecake serves 16 people making it perfect for parties or celebrations.
  • Quick To Prepare – If you’ve got 10 minutes to spare, you’ve got time to make this cheesecake!
  • A Classic Favourite – Everyone LOVES lemon cheesecake so you know that it will be a guaranteed winner next time you’re on dessert duty.
A cookie crumb lemon cheesecake on a cake stand with berries.

What You Need

Please scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.

Ingredients

This lemon cheesecake has two layers – the cookie crumb base and the sweet, creamy lemon filling.

For The Base:

  • plain sweet biscuits – also known as cookies. I like to use Arnott’s Nice biscuits which are very popular in Australia. If you can’t buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
  • melted butter – you can use either salted or unsalted butter for this recipe.

For The Filling:

  • cream cheese – I recommend using full fat Philadelphia (Philly) cream cheese. Light cream cheese doesn’t set as firmly as full fat cream cheese.
  • lemon juice – use freshly squeezed lemon juice.
  • lemon zest – the zest is what really gives this cheesecake it’s delicious tart lemon flavour. I’ve suggested using the finely grated zest of 1 lemon (approximately 2 tsp) but you can increase this if you’d prefer a stronger lemon flavour.
  • cream – use heavy whipping cream (not light cream).
  • sweetened condensed milk – full fat sweetened condensed milk (not skim) will give this cheesecake the best texture and flavour.
  • gelatine – dissolving gelatine powder in water ensure that the cheesecake sets firm and makes it easy to cut into pieces (see my tips below for how to dissolve gelatine perfectly!)
The ingredients for a no bake lemon cheesecake.

Equipment

To make my no-bake lemon cheesecake, you’ll need a few basic pieces of equipment:

How To Make A No-Bake Lemon Cheesecake

Please scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.

Step 1 – Prepare The Base

Crush the biscuits into fine crumbs using a food processor or blender.

Biscuits in a food processor.
Crushed biscuit crumbs in a food processor.

Pour over the melted butter and mix together well.

Melted butter poured over crushed biscuit crumbs in a glass bowl.
Melted butter and fine biscuit crumb mixture in a bowl.

Press the mixture firmly into the base of a springform pan and place into the fridge while you prepare the filling.

Biscuit crumb base pressed into a spring-form pan.

Step 2 – Prepare The Filling

Beat the cream cheese until smooth, pale and creamy using a hand mixer.

A hand mixer beating cream cheese.
Beaten cream cheese in a bowl.

Add the remaining ingredients and continue to beat until smooth and slightly thickened.

Cream cheese, lemon juice and zest, sweetened condensed milk and gelatine in a bowl.
A hand mixer beating cream cheese mixture.

Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).

Lemon cheesecake filling in a spring-form pan.
A slice of cheesecake being removed from the cake.

Recipe FAQ & Tips

What’s the easiest way to dissolve gelatine?

Place 2 tsp of gelatine powder into a small bowl filled with 1/3 cup lukewarm water.

Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl).

Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes). 

Do I have to use gelatine?

You don’t ‘have’ to use gelatine in this recipe, however I strongly recommend that you do. A no-bake cheesecake that doesn’t contain gelatine will be very soft and difficult to cut. It also needs to be served straight from the fridge.

On the other hand, if you do use gelatine, your cheesecake will be firm enough to cut into neat slices and can be served at a party on a dessert table without losing it’s shape or texture.

How can I avoid lumps in my cheesecake?

Ensure all of your ingredients are at room temperature before using.

How can I make the lemon flavour stronger?

Simply add extra lemon zest (the zest is what gives the cheesecake it’s beautiful lemon flavour).

Storing the cheesecake

Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.

Freezing

You can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.

A slice of lemon cheesecake on a white plate with berries.

More No-Bake Cheesecake Recipes

If you love cheesecakes that don’t need to be baked as much as I do, then please browse my collection of the most popular no-bake cheesecakes.

With so many flavours to choose from, including salted caramel, strawberry, rocky road, blueberry, Mars Bar, Tim Tam and so many more!

A no bake lemon cheesecake decorated with fresh berries.

The Russell Hobbs Desire Matte Black Collection

The Russell Hobbs Desire Matte Black Collection is a classic range of food preparation appliances that makes cooking delicious meals and desserts a breeze while also looking stylish on your kitchen counter!

Lucy from Bake Play Smile with a lemon cheesecake and Russell Hobbs kitchen products.

Whether you’re a beginner baker or an experienced cook, the Russell Hobbs stunning matching collection includes everything that you need to whip up delicious recipes your entire family will love:

  • hand blender – this 4-in-1 appliance allows you to blend, chop, whisk and mix by simply switching between the attachments. I used the hand blender in this recipe for crushing the biscuits.
  • food processor – great for chopping, slicing, beating and creaming!
  • hand mixer – whether you’re beating, mixing or whisking, this stylish mixer will make preparing your favourite cakes, slices and desserts so much easier. I used the hand mixer in this recipe to prepare the creamy cheesecake filling.
  • mini chopper – this small but mighty appliance is designed to make preparing dressings, chopping vegetables, making dips and pureeing baby foods simple… and with hardly any clean up!
  • blender – soups, sauces and smoothies are so easy to make in this powerful blender. The serrated edges on the stainless steel blades ensure smooth blending every time (plus the large 1.5L glass jug means you can prep the entire families morning smoothies in one go!)
The Russell Hobbs Desire Matte Collection range of kitchen products.

Click here to find out more about the Russell Hobbs Desire Matte Black Collection products and to find your closest retailer.

An overhead shot of a piece of white cheesecake with berries on top.

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No-Bake Lemon Cheesecake

A sweet, creamy and tart no-bake lemon cheesecake that takes just 10 minutes to prepare! A simple and delicious summer dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Cheesecake
Keyword: no bake lemon cheesecake
Prep Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 16 serves
Calories: 311kcal

Ingredients

  • 250 g Arnott's Nice biscuits see notes for alternatives
  • 125 g butter melted
  • 500 g cream cheese full fat
  • 3 tsp gelatine powder dissolved in 1/3 cup water (see tips)
  • 1/3 cup lemon juice
  • 2 tsp lemon zest approx 1 lemon
  • 300 ml cream heavy or whipping
  • 395 g sweetened condensed milk

Instructions

  • 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).

Notes

RECIPE NOTES & TIPS
Biscuits/cookies – I like to use Arnott’s Nice biscuits which are very popular in Australia. If you can’t buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
Dissolving gelatine – Place 2 tsp of gelatine powder into a small bowl filled with 1/3 cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes). 
Smooth result – avoid any lumps by ensuring all ingredients are at room temperature before using.
Lemon zest – for a stronger lemon flavour, use extra lemon zest.
Storing – chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
Freezing – You can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.

Nutrition

Calories: 311kcal | Carbohydrates: 16g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 196mg | Potassium: 154mg | Fiber: 1g | Sugar: 15g | Vitamin A: 956IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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