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No-Bake Lemon Cheesecake

This no-bake lemon cheesecake features a creamy, tangy filling made from softened cream cheese, sweetened condensed milk, and fresh lemon juice, all layered over a crisp graham cracker crust. The dessert sets in the fridge, resulting in a smooth, velvety texture with a bright citrus flavor and an elegant appearance. Perfect for quick summer treats or last-minute gatherings, it’s both refreshing and visually appealing.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200g g Graham crackers or digestive biscuits for crust
  • 100g g Melted butter to combine with crumbs
  • 250g g Cream cheese softened at room temperature
  • 1/2 cup Lemon juice freshly squeezed
  • 1/2 cup Sweetened condensed milk
  • 2 tbsp Lemon zest freshly grated
  • 1 cup Heavy cream chilled
  • Optional Fresh berries or mint for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Spatula
  • Electric mixer or whisk
  • Small saucepan

Method
 

  1. Place the graham crackers in a zip-top bag and crush into fine crumbs using a rolling pin or the back of a spoon. Pour the crumbs into a bowl and stir in the melted butter until evenly coated.
  2. Press the crumb mixture firmly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Chill in the fridge for 15 minutes to set.
  3. In a mixing bowl, soften the cream cheese at room temperature for about 30 minutes, then beat with a spatula or mixer until smooth and velvety, with no lumps.
  4. Add the freshly squeezed lemon juice, sweetened condensed milk, and lemon zest to the cream cheese. Mix until fully combined, creating a bright, smooth filling.
  5. In a chilled bowl, whip the heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the lemon mixture, maintaining its airy texture.
  6. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set and firm.
  7. Once set, run a thin knife around the edge of the springform pan to loosen the cheesecake. Carefully unlatch the sides and transfer the cheesecake to a serving plate.
  8. Garnish with fresh berries or lemon zest for a vibrant, colorful finish. Slice and serve chilled for a refreshing, creamy treat.

Notes

For extra brightness, add more lemon zest or juice to suit your taste. Keep the cheesecake refrigerated until ready to serve to maintain its creamy texture.