89% would make this again

No Bake Lemon Cheesecake

Name: No Bake Lemon Cheesecake
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 11
Cuisine: American
Ingredients: Biscuit Base; 250 g (9 oz) digestive biscuits or graham crackers; 100 g (7 tbsp or ½ cup minus 1 tbsp) unsalted butter, melted; 1 tbsp light brown sugar (optional, for a richer flavour); Pinch of fine sea salt; Cheesecake Filling; 600 g (21 oz) full fat cream cheese, softened to room temperature; 100 g (¾ cup plus 2 tbsp) icing sugar or powdered sugar; Finely grated zest of 2 large organic unwaxed lemons; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; Pinch of fine sea sal; 300 ml (1¼ cups) double cream or heavy whipping cream, cold; Homemade Lemon Curd; 2 large lemons; 120 ml (½ cup) fresh lemon juice; Finely grated zest of both lemons; 150 g (¾ cup) caster sugar or superfine sugar; 2 large eggs; 2 large egg yolks; Pinch of fine sea salt; 85 g (6 tbsp) unsalted butter, cut into small cubes

Vish G

August 3, 2026

A no bake lemon cheesecake that will make you smile with every bite. The perfect dessert with that classic buttery biscuit base layered with a cream cheese whipped cream filling topped with a yummy yellow lemony curd that combines the best of sweet and tart tastes all in one. An easy no bake way to make cake that any dessert lover will enjoy. Our friends love these whenever we’ve made them for our home parties.

Pairing Suggestions

Tortellini Pasta Salad

Cosmopolitan Drink Recipe

PREP TIME

35 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

Biscuit Base
250 g (9 oz) digestive biscuits or graham crackers
100 g (7 tbsp or ½ cup minus 1 tbsp) unsalted butter, melted
1 tbsp light brown sugar (optional, for a richer flavour)
Pinch of fine sea salt
Cheesecake Filling
600 g (21 oz) full fat cream cheese, softened to room temperature
100 g (¾ cup plus 2 tbsp) icing sugar or powdered sugar
Finely grated zest of 2 large organic unwaxed lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of fine sea sal
300 ml (1¼ cups) double cream or heavy whipping cream, cold
Homemade Lemon Curd
2 large lemons
120 ml (½ cup) fresh lemon juice
Finely grated zest of both lemons
150 g (¾ cup) caster sugar or superfine sugar
2 large eggs
2 large egg yolks
Pinch of fine sea salt
85 g (6 tbsp) unsalted butter, cut into small cubes

Instructions

Lightly grease the base of a 20 cm (8 inch) springform cake tin and line the base with baking paper.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Stir together the biscuit crumbs, melted butter, brown sugar if using and a pinch of salt until every crumb is evenly coated.
Tip the mixture into the prepared tin and press it down firmly with the back of a spoon or the bottom of a glass. Make sure the edges are pressed well so the base holds together neatly when sliced.
Place the base in the fridge while you prepare the filling.
Finely grate the zest from the lemons before squeezing the juice. This makes the job much easier and gives the cheesecake plenty of fresh lemon flavour.
In a medium saucepan, whisk together the lemon juice, lemon zest, caster sugar, whole eggs, egg yolks and a pinch of salt until smooth.
Place the pan over a low to medium heat and stir constantly with a wooden spoon or silicone spatula. Cook gently until the mixture thickens enough to coat the back of the spoon. This usually takes about 8 to 10 minutes. Do not allow it to boil or the eggs may scramble.
Remove the pan from the heat and pour the curd through a fine sieve into a clean bowl to remove the zest and any tiny cooked egg pieces.
Add the butter a few cubes at a time, stirring until completely melted before adding more. The curd should become smooth, glossy and silky.
Cover the surface of the curd with cling film or plastic wrap so it touches the top, then leave it to cool before chilling in the fridge.
In a large mixing bowl beat the softened cream cheese until completely smooth with no lumps.
Add the icing sugar, lemon zest, lemon juice, vanilla and a pinch of salt. Beat just until smooth and combined.
In a separate bowl, whip the cold double cream until it holds soft peaks. It should hold its shape but still look smooth. Avoid whipping until stiff.
Gently fold the whipped cream into the cream cheese mixture using a large spoon or spatula. Fold only until no streaks remain to keep the filling light and creamy.
Spoon the filling onto the chilled biscuit base and spread it into an even layer. Tap the tin gently on the worktop a couple of times to remove any large air pockets and smooth the top.
Cover and chill for at least 8 hours but overnight gives the best texture and the cleanest slices.
Once the cheesecake has fully set, spread the chilled lemon curd evenly over the top in a layer about 3 to 5 mm thick, taking it right to the edges for a beautiful glossy finish.
Chill for another 30 minutes so the lemon curd firms up slightly before serving.
To remove the cheesecake from the tin, run a thin knife around the edge before releasing the springform ring.
For the neatest slices dip a sharp knife into hot water, wipe it dry and clean the knife between each cut.
Store covered in the fridge for up to 3 days.