No Cook & No Cheese Cheesecake

No Cook & No Cheese Cheesecake


3 people made this

About this recipe: Fantastic, easy, simple gorgeous cheesecake with no cooking or baking involved. Always goes down well whenever I make it. Originally given to me by my mother-in-law via the WI but I've seen TV chefs try to pass it off as their own invention - as there is no cheese even none cheese eaters - like me - also love it !! Also can be adapted to Key lime and other flavours

Chocomania Yorkshire, England, UK


  • 1 Tin of condensed Milk (375g)
  • 1 Large pot of Fresh cream (Thick, ready to whisk)
  • 6 Lemons (unwaxed)
  • 9 oz Digestives (can use chocolate ones, or hobnobs)
  • Small bar of plain chocolate (for topping)
  • 3 oz unsalted butter - melted


  1. Crush biscuits (best done in a deep bowl with a rolling pin)
  2. Add melted butter to crushed biscuits and stir well. Press down into one well greased 9 inch cake tin or 12 ramekin dishes lined with clingfilm. Put aside to set.
  3. add Condensed Milk, cream, zest and juice of all lemons into one bowl and mix until thick with electric mixer - about 5 mins - you want it thick enough so it does not drop off the spoon or tip out when the bowl is upside down
  4. Add the cream to the top of the now set butter & biscuit base(s) and put in fridge for at least 5 hours - best made day before
  5. Last step- 1hr before serving - melt the dark chocolate bar and pour into middle of a large piece of cling film, gather cling film up so chocolate is in a mini piping bag shape, pierce the chocolate end of the bag with a cocktail stick and then swing over top of set cheesecake(s) in lines or swirls or circles. the chocolate will set quick as the cheesecakes are cold


Change up the recipe by using ginger biscuits as the base and Limes instead of Lemons - for instant Key Lime pie

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