No-bake lemon cheesecake with chocolate chips

    3 hours 10 min

    I am going to share with you my secret to a perfect lemon cheesecake. I wouldn't normally but I can't make it for everyone, so you will have to make it yourself. It's not always easy to make a cheese cake with lemon without it curdling. So this is how.


    Glamorgan, Wales, UK
    148 people made this

    Serves: 10 

    • 1/2 a big pack digestive biscuits
    • 50g unsalted butter
    • 300g Philidelphia spread. Original or light
    • 300g creme fraiche
    • 50-100g caster sugar
    • 1 whole lemon
    • 100g chocolate chips

    Prep:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr10min 

    1. Crunch up the biscuits in a food processor, You want it all to be very fine and no large lumps. Melt the butter on a "low" heat. Don't boil it. Add the butter to the biscuits and mix until it is all even. Put the biscuit mix in a round pudding tin "the sort with a clip and removable bottom", preferably non stick, and pat down nice and tight, right to the edge. Then place in a freezer to chill quickly, as it needs to be cold before putting on the cheesecake.
    2. Put the Philly in a bowl and mix it until it is soft. Add the creme fraiche and mix again until it is softer still. Add the sugar, The amount is up to you. if you want it sweet add more, if you like the sourness of the lemon, add less.
    3. Take the lemon, do not cut it in half yet. grate the lemon skin into the bowl, try and get as much as you can but only the yellow, try not to get the white in. You want the smallest size on the grater. Mix this in until you are happy. Now cut the lemon in half and squeeze out the juice into a juicer, it's a good idea not to get any bits in as you want a smooth creamy cheesecake. Add this to the mix and mix in as quick as you can until you have a lovely smelling smooth mix "mmmmmmmm" Then add the chocolate chips, I use dark chocolate as it is a lot nicer.
    4. Now take the base out of the freezer and smooth the cheesecake onto the base. try and get it even. And don't forget to lick the bowl, coz that's always the best bit. Put it in the fridge, It will be ready to eat and set in about 3 hours, So if you make it at lunch, you can have it after dinner. It's more solid the next day, but with me over half of it has gone by then :D Enjoy.....


    You don't have to use creme fraiche, another nice alternative is Baileys creme caramel ;)

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    very easy, but would only add juice from half a lemon next time. Didn't quite set in time, so probably too much lemon juice. Used white choc chips as didn't have dark.  -  05 May 2012


    lovely cheese cake, thank you for sharing this with us, i used 4 table spoon of lemon juice as i had no fresh lemons, still it tasted as i wanted it to taste. love it  -  01 Sep 2014


    absolutely brilliant, this is my first cheesecake recipe, and i hadn't actually found it before i bought all the ingredients, but thankfully I chose the right ones (philly instead of marscapone, and creme fraiche instead of the double cream i found used in other receipes). I even had the lemon, and some lemon curd in the fridge. I used half a lemon juice, and a heaped teaspoon of lemon curd. Wow, is all i can say. they are in the freezer setting, but I will take out 15-20 mins before serving so they are not rock solid/ice cold. I also used single serve ramekins, as I like to make a batch to keep in the freezer, and it's easier to freeze single serve. it also helps with portion control I've also got some raspberries to top, i may or may not blend and heat with sugar to make a coulis, haven't decided yet. Thank you for a great recipe! better than jamie oliver and james martins recipes!!!  -  16 Nov 2013