No-Bake Lemon Cheesecake

 

No-Bake Lemon Cheesecake is one of my favorite desserts. I just love the creamy texture and the delicate lemon flavor. I could eat cheesecake all day, and have to admit that I usually eat too much when I make this dessert.

Lemon Cheesecake

Growing up, this was the only sort of cheesecake I ever ate. I had heard of baked cheesecakes, but they were not really common in Australia. No bake cheesecakes ruled the day – we called them Continental Cheesecakes. There was even a delightful bakery near our house called The Continental Cheesecake Shop. That place was heaven on earth, with the huge variety of no-bake cheesecakes. These days, there are still Cheesecake Shops, alas my childhood favorite is long gone. But these days they sell both No-Bakes and Baked Cheesecakes.

Lemon Cheesecake in Hand

Perhaps no-bakes were so popular due to the fact that an oven never has to be turned on – which is definitely an advantage on a hot day. The other advantage is that they are so easy to make.

Cheesecake on Plate

I have always made my own cookie base for my cheesecakes. In Australia, we used to use arrowroot biscuits or gingernuts. In America, I use gluten free gingernut cookies (Mi-Del brand). If you do not need to eat gluten free, graham crackers would work perfectly. Basically, you are just looking for any plain, sweet cookie.

Lemon Cheesecake - Whole

This cold dessert is perfect for these days which are starting to warm up! I think I might need to make this again, because we are going to be hitting the 80’s today (highly unusual for April in Seattle!) and the one photographed is long gone!

No Bake Lemon Cheesecake
Print
Cookie Base
  1. 8oz gingernut cookies, crushed
  2. 4oz butter, melted
Filling
  1. 16 oz cream cheese
  2. 28 oz sweetened condensed milk (2 tins)
  3. 1 cup lemon juice
Instructions
  1. Place the cookies in a Ziplock bag, and use a rolling pin to crush the cookies. Do not crush the cookies finely, as too much crushing will make the base too hard.
  2. Transfer the cookies crumbs to a medium sized mixing bowl and add the melted butter. Mix until well combined. Spread the crumbs over the base of an 9" spring form pan and press down firmly, using either your hand or the base of a glass cup.
  3. In a separate bowl, beat the cream cheese and 1 tin of condensed milk until smooth.
  4. Add other second tin of condensed milk and lemon juice and continue to beat until mixed.
  5. Pour the cream cheese mixture on top of cookie base.
  6. Place in refrigerator overnight, or until set.
Notes
  1. This cheesecake needs about 8 hours to set completely.
Cookies or Biscuits? http://www.cookiesorbiscuits.com/

Comments

  1. Vampire says

    So plan on trying this. However, will make it with a shortbread cookie crust and top it with a raspberry sauce.

  2. portia says

    All this looks delicious, can you please convert the measurements to South African because oz’s are killing me

  3. amanda says

    Hi Werona, thanks for the lovely recipe. I was wondering about the lemon juice component. Do I squeeze enough lemons until I have a cup of pure lemon juice or do I add some water to it? Thanks, can’t wait to try out the recipe!

    • Werona says

      Hi Amanda, I use pure lemon juice. Usually it’s about 4 large lemons, but sometimes it can be more.

  4. Marry says

    Just made this recipe. Waiting patiently for it to firm up and try it out. I noticed that with the crust the amount of butter was a bit much and my cookie crumbs were mud-like. Because of this issue I had to chill the crust 10-15 minutes before adding in the filling. I think next time I’ll have to half the amount of butter used to make the crust. I also added some of the lemon zest as well to the recipe.

      • Marry says

        Well from what I was able to taste it was really nice, but it was to soft so I had to stick it into the freezer. A note for those living in the warmer climates, no-bake cakes should be frozen so that it will be easier to serve. I had it in the refrigerator overnight and less than a minute after I had removed it from the spring-form pan it began to basically melt.

  5. Carmen says

    Thanks for sharing the wonderful recipe! I have just made it and people who tasted it found it yummy. It was my first ever attempt making a cheesecake so the easy recipe and clear instructions were really helpful. One small imperfection was that my crust turned out really flaky and couldn’t stay together at all. I may Try using more butter the next time round:)

    • Werona says

      Hi Carmen, I’m glad you liked the recipe. I agree that it sounds like your cookie crust needed the extra butter.

  6. says

    Hi Melina. Unfortunately evaporated milk will not work. It is much thinner and will not set. The condensed milk also gives it the sweetness.

    • Melina says

      I guess I will have to order condensed milk online because all of the supermarkets I have been to don’t have any.
      I’ll use the evaporated milk for something else :)

  7. Mary says

    I’m planning to do this on my birthday this september.. Will you email me back of what cream
    cheese did you used? What brand? I’m from Philippines.

    Thank you

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