No Bake Lemon Cheesecake | Easy, Quick & Simple

There is one recipe that has been a constant in our household for it is so loved by my siblings and I and all those who have sampled it, that is my mother’s no bake lemon cheesecake. Mmm I am honestly salivating now thinking about it this little sweet slice of heaven on earth but most importantly when I think of this recipe I smile because it reminds me of the incredible woman that I am blessed to call my Mum.

This was one of the first recipes my mother taught me as a child and for me it represents the love she poured into all her sweet and savoury dishes for her family. Its continued demand at family gatherings instantly brings back sacred memories. With one spoonful I am transported back to Christmas in Australia during the 90’s, graduations, birthdays and precious time spent in the kitchen with Mum as a little girl.

This recipe is fuss free, easy to make and minus the addition of the lemon, the remaining ingredients form a solid foundation for more cheesecake creations from passionfruit to mixed berry. The only recommendation I have is to make it alone so you are entitled to lick the bowl yourself and without competition. What can I say except that I hated sharing back in the day and my sharing tendencies are still pitiful as a grown woman.

You only live once. Lick the bowl


1 x can of condensed milk

2 x 250g packets of cream cheese (room temperature)

1 x lemon (juice and rind needed for extra oomph)

1 x packet of sweet plain biscuits (I opt for Arrowroot)

7-8 tablespoons of melted butter, you might need more or less depending on scoop size



Grease a 23cm springform cake pan

Next place biscuits in a food processor and whiz until crumbed

Slowly add melted butter to form a firm base. Do not add the butter all at once to avoid a soggy base which won’t set. You will know when enough butter has been added as the mixture will stick together when tested in your hand without feeling oily

Press mixture into base and halfway up the side of the pan

Chill for 30 minutes

Meanwhile blend cream cheese, condensed milk and lemon juice with rind until the mixture is smooth. Limit or increase the addition of the rind depending on personal preference. Please note that your mixture will remain lumpy if your cream cheese has not cooled to room temperature prior to use

Pour over biscuit base and chill over night

Serve the cheesecake drizzled with your choice of fruit, lemon curd, sauce or nutmeg


**To see this recipe being made click here**

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