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 32 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Chilling Time: 6

Total Time: 6 15

Servings: serves

Calories: 311kcal

Cost: $10

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).

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).

RECIPE NOTES & 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 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.