Aris's easy unbaked lemon cheesecake

    6 hours 30 min

    Tangy lemon cheesecake. This is the only cheesecake that my sister will eat as she is very fussy. In her words the best cheesecake she has ever had. Loved by everyone who has tried it.

    231 people made this

    Serves: 16 

    • 400g digestive biscuits, crushed
    • 110g butter, melted
    • 2 (200g) tubs cream cheese
    • 6 tablespoons sugar
    • 1 lemon, zested and juiced
    • 1 (284ml) pot double cream

    Prep:30min  ›  Extra time:6hr  ›  Ready in:6hr30min 

    1. In a small bowl combine biscuit crumbs and melted butter together, press into a large square tin or 23cm round tin and chill to firm up.
    2. In the meantime, in a medium bowl beat cream cheese with the sugar, lemon juice and zest until smooth and creamy. Now add the double cream and whisk until thick.
    3. Pour over the chilled base and smooth over. Refrigerate for 6 hours or overnight is even better.
    4. Serve and enjoy.

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    Reviews in English (24)


    easy, delicious and works every time  -  02 Aug 2012


    Easy to make and tastes amazing big hit with the family  -  08 Jan 2013


    very easy and very yummy cheesecake. We have just made it for the 2nd time . :O)  -  28 Apr 2013