Lemon Cheesecake (No Bake)

    3 hours 20 minutes

    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.


    New South Wales, Australia
    28 people made this

    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