Cherry lemon cheesecake

    4 hours 20 min

    This is a deliciously creamy and moist, no bake cheesecake. A digestive biscuit base is filled with a mixture of lemon jelly, lemon juice, cream cheese and evaporated milk, then topped with cherries.

    26 people made this

    Makes: 1 23x33cm cheesecake

    • 215g digestive biscuits, crushed into crumbs
    • 115g unsalted butter, melted
    • 1 1/3 (135g) boxes lemon flavour tablet jelly, broken into cubes
    • 250ml boiling water
    • 225g cream cheese
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons lemon juice
    • 350ml evaporated milk
    • 1 1/2 (390g) tins cherry fruit filling

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Mix together the digestive biscuit crumbs and melted butter press 2/3 of the mixture into the bottom of a 23x33cm or similar sized tin. Set aside the rest for the topping. Dissolve lemon jelly in boiling water, set aside to cool.
    2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared tin.
    3. Chill for 4 hours, then top with cherry fruit filling and sprinkle with remaining crumb mixture.

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    Reviews in English (14)


    It was very good!! I changed teh recipe a bit because I didn't have lemon gelitan or evaporated mil. What I did was replace the evaporated milk with a little bit of normalmilk and just cut the amount of lemon juice in half so it wouldn't be sour,but just enough to give it a hint of lemon. It turned out great though!  -  08 Jun 2003  (Review from Allrecipes US | Canada)


    I followed the recipe completely and it was great. I made it 2 days in advance because I was concerned that it might be runny but it wasn't. I served it at a baby shower and every one loved it. I put cherries in a dish on the side and let everyone decide if they wanted them or not.  -  20 May 2002  (Review from Allrecipes US | Canada)


    Made this with a premade pie shell crust and halved the recipe, it was a perfect amount. However it didn't come out like my mom's which is almost exactly the same recipe so I don't know what happened. It wasn't really cheesy or lemony enough. Maybe I overwhipped the evaporated milk or didn't use exactly half the jello pack, who knows. Was a bit runny as well. Served with frozen berries boiled with sugar, water and cornstarch.  -  14 Feb 2010  (Review from Allrecipes US | Canada)