No Bake Lemon Cheesecake

    8 hours 25 minutes

    A tasty cheesecake made with cottage cheese and lemon juice. It's set in a base of sweet biscuit crumbs and chilled in the fridge over night. No baking needed.

    Australian Capital Territory, Australia
    7 people made this

    Serves: 8 

    • Base
    • 2 cups crushed sweet biscuits
    • 1/4 cup sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 130g melted butter
    • Filling
    • 1 tablespoon gelatine
    • 1/2 cup hot water
    • 1 tablespoon grated lemon rind
    • 1/4 cup lemon juice
    • 250g creamed cottage cheese
    • 1 cup sugar
    • 1 (380ml) tin evaporated milk, chilled icy cold
    • 1 teaspoon vanilla

    Preparation:25min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 


    1. Mix together the base ingredients then press into the bottom and sides of a 20cm spring form tin.
    2. Filling

    3. Dissolve gelatine and lemon rind in hot water then cool. Cream together cottage cheese and sugar. Add the cooled gelatine and the lemon juice.
    4. Whip the chilled evaporated milk to soft peaks in a chilled bowl. Beat in the cottage cheese mixture and the vanilla. Pour into the crumb base then chill over night. Serve with cream and dusting of nutmeg.

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