No Bake Lemon Cheesecake

Sweet Magazine - No Bake Lemon Cheesecake

This No Bake Lemon Cheesecake is one that sits in the hand written notes of most recipe books. It’s a super simple recipe that uses lemon juice to set a mixture of cream cheese and condensed milk. The good people at Arnotts have already done all the baking for you, so all you’ll need is to do a little melting in the microwave. Too easy! And perfect for the end of the year when desserts are plenty and time is at a premium. Great to take as a plate to parties, or for your own events, whip it up the night before, put it in the fridge, and pull out when you’re ready to serve – full recipe below!

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1 packet of cream cheese (250g)
1 tin of condensed milk
Juice from two lemons
1 packet of Arnotts Granita biscuits (crushed)
40g butter, melted


Empty the packet of biscuits into a large re-sealable sandwich bag. Use the end of a rolling pin or wooden spoon to crush up the biscuits. You can also use a food processor, but the different sized crumbs that come from smooshing with a rolling pin make for a nicer base in our opinion!

Melt the butter in the microwave on low heat for 30 seconds and give a good stir. Depending on how cold the butter is, you might need to continue melting in short bursts. Don’t let the butter get so hot it starts to sizzle. Mix the crumbs and butter together with a fork. You can use the back of the fork to smoosh any really big biscuit chunks.

Poor the base into a loose based pie tin, and press firmly with the back of a spoon. Leave in the fridge for an hour to set. Alternatively, spoon even amounts of crumb into the bottom of eight serving glasses*. For individual portions don’t press the base down firmly, just enough to make room for the cheesecake mixture.

Using a stand mixer with a whip attachment, or a large bowl and handheld beaters, beat the cream cheese until soft and smooth.

Slowly add condensed milk, and continue beating. Stop every now and again to scrape down the sides until fully incorporated and smooth.

Juice two lemons and strain any pulp or seeds. Add the juice to the mixture until well combined and the mixture thickens. The more you beat, the more air will be trapped in the mix. If you don’t want an airy cheesecake, switch to a paddle attachment, or use a spatula to mix the lemon juice through your mix.

Pour onto prepared base, or into prepared glasses, and leave in the fridge over night to set.

*In this photo we’ve used two stemless red wine glasses, they’re each holding half of the entire cheesecake mix and a quarter of the biscuit mix. It looks beautiful, but it’s way too much for one serve. Use ramekins, small drinking glasses, dessert glasses, or use eight wine glasses (not two)!
Sweet Magazine - No Bake Lemon Cheesecake

CategoriesCakes Recipes