Easy-peasy no-bake lemon cheesecake

    2 hours 20 min

    This recipe was passed down to me from my great-nana. It's really easy to make with no cooking required and is great for a dinner party or a fancy family dessert. Serve with cream, ice cream, or just itself. Please let me know what you think or if there are any improvements I can make as this is my first recipe. Enjoy!

    132 people made this

    Serves: 6 

    • 180g digestive biscuits (or plain sweet biscuits)
    • 90g melted butter
    • 230g cream cheese
    • 1 (400g) tin condensed milk
    • 80ml lemon juice
    • 1 sachet powdered gelatine (optional)

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Place the biscuits into a sealable freezer bag and crush to crumbs using a rolling pin to help you. Grease a loose-bottomed tart tin.
    2. Transfer the biscuit crumbs to a bowl then pour in the melted butter and mix well to coat. Spoon into the base of the prepared tin and pat it down with the back of a spoon to compact.
    3. Beat the cream cheese until it is soft and gradually beat in the condensed milk and lemon juice. Add the gelatine if you want a firmer mixture, follow the instructions on the sachet to add it to the mixture. Then, add the filling to the tin.
    4. Put it in the fridge for however long you want, depending on how firm you want the cheesecake. I put it in the fridge for 2 hours. Serve and eat!

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    Reviews in English (4)


    It tasted great but it seemed to melt a bit ( I may have not let it set enough as I made it just a half hour before the guests arrived). But will definitely try it again.  -  30 Jul 2016


    Lovely cheesecake & very easy to make. I used 200g of mixed ginger snaps & digestives & 100g of butter, no gelatine but I use 1tbsn of cornflour to help with set.  -  21 Oct 2017


    Almost as beautiful as Louie Claire  -  07 Apr 2017