No cook & no cheese cheesecake

    12 hours 30 min

    Fantastic, easy, simple gorgeous no bake cheesecake that omits the cheese and only uses condensed milk and cream for the filing. The recipe was originally given to me by my mother-in-law. It can also can be adapted to key lime and other flavours.


    Yorkshire, England, UK
    18 people made this

    Serves: 12 

    • 250g (9 oz) digestive biscuits (plain, chocolate or hobnobs)
    • 90g (3 oz) unsalted butter, melted
    • 1 (397g) tin condensed milk
    • 300ml double cream
    • 6 unwaxed lemons, zested and juiced
    • 100g plain chocolate for the topping

    Prep:30min  ›  Extra time:12hr  ›  Ready in:12hr30min 

    1. Crush the biscuits. This is best done in a deep bowl with a rolling pin.
    2. Add melted butter to crushed biscuits and stir well. Press down into a well greased 23cm (9 in) cake tin or 12 ramekin dishes lined with cling film. Put aside to set.
    3. Add condensed milk, cream, lemon zest and juice into a bowl and mix with an electric mixer until thick, about 5 minutes. You want it thick enough so it does not drop off the spoon or tip out when the bowl is turned upside down.
    4. Pour the filling onto the biscuit base(s) and place in the fridge for at least 5 hours, or better, overnight.
    5. The next day, 1 hour before serving, melt the chocolate 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 the cheesecake(s) to make lines, swirls or circles. The chocolate will set quickly as the cheesecakes are cold


    Change up the recipe by using ginger biscuits as the base and limes instead of lemons to make an instant key lime pie.

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