No Bake Lemon Cheesecake

Name: No Bake Lemon Cheesecake
Prep time: 20 min
Cook time: 2 h
Yield: 10
Ingredients: 175g Light digestive biscuits; crushed; 55g Butter; melted; 397g Carnation Condensed Milk; 300g Full fat soft cheese; room temperature; 2 Lemons; juiced (60ml); 6tbsp Lemon curd; Extra lemon zest (optional); You will also need…; 20cm loose-bottomed cake tin

PREP: 20 mins

CHILL: 2 hours +

Quite Easy

Serves: 10

Make sure not to scrimp on the lemon juice – it’s the magic ingredient that’s going to set your cheesecake. If you add too little, the mix won’t thicken enough and your cheesecake (although still delicious!) won’t set in the fridge. We’d recommend weighing out 60g rather than eyeballing the amount..

Need a quick and easy dessert that's sure to impress? Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with our favourite Carnation Condensed Milk, this recipe is sure to create the creamiest cheesecake yet.

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Lemon cheesecake perfection! I made this recently and it was the same recipe my mum and nan would use. Simple, quick and...

Kelly

Ingredients

Method

Light digestive biscuits, crushed

175g

Butter, melted

55g

Carnation Condensed Milk

397g

Full fat soft cheese, room temperature

300g

Lemons, juiced (60ml)

Lemon curd

6tbsp

Extra lemon zest (optional)

You will also need…

20cm loose-bottomed cake tin

Print Recipe

Step 1 of 4

Watch our quick video to see how simple this Lemon Cheesecake recipe really is!

Step 2 of 4

Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.

Step 3 of 4

Pour the condensed milk into a large bowl, add the cream cheese and mix together with an electric hand held mixer on the slowest speed, until smooth. Be careful not to overbeat as the mix will get very runny and impact the final setting of the cheesecake. Once the mix is smooth, add the lemon juice and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up. Pour the mix on top of your biscuit base and pop in to the fridge for a minimum of 2 hours but preferably overnight.

Step 4 of 4

To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish with the rest of the lemon zest.

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