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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 10 votes
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 16 serves
Calories: 311kcal
Cost: $10


  • Hand Mixer
  • Blender or food processor


  • 250 g Arnott's Nice biscuits see notes for alternatives
  • 125 g butter melted
  • 500 g cream cheese full fat
  • 2 tsp gelatine powder dissolved in ⅓ cup water (see tips)
  • cup lemon juice
  • 2 tsp lemon zest approx 1 lemon
  • 300 ml cream heavy or whipping
  • 395 g sweetened condensed milk


  • 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).


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 ⅓ 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.


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