Lemon Cheesecake (No Bake)

    Lemon Cheesecake (No Bake)


    14 people made this

    This is an easy lemon cheesecake that I make from time to time. It is so basic that it is easy to change by adding whatever fresh fruit is on hand.

    MumAndMe New South Wales, Australia

    Serves: 12 

    • Base
    • 3 cups plain biscuit crumbs
    • 150g butter
    • 1 tablespoon icing sugar
    • Filling
    • 1 (85g) packet lemon jelly crystals
    • 1 cup (250ml) boiling water
    • 125g cream cheese, softened
    • 1 cup (220g) caster sugar
    • 3 teaspoon lemon juice
    • 3/5 cup (150ml) evaporated milk
    • 1 teaspoon lemon zest

    Preparation:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours20min 

    1. Base: In a medium bowl combine the biscuit crumbs, butter and icing sugar. Mix well and press into the bottom of a springform pan. Refrigerate until needed.
    2. In a large bowl beat cream cheese, sugar, lemon juice and lemon zest until smooth. Set aside.
    3. Filling: Dissolve the jelly crystals in the boiling water. Let cool until thick but not set.
    4. In a separate bowl whisk evaporated milk until thick and stiff peaks form. Pour in the jelly and keep mixing until well blended. Fold in cream cheese mixture.
    5. Cheesecake: Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
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    Love this recipe, simple and how cheesecakes were when I was young.  -  25 Feb 2016

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