Simple No-Bake Lemon Cheesecake

Download a printable PDF version of the recipe.



Makes 1 large cheesecake

For base

  • 300g plain digestive biscuits
  • 125g melted butter

For filling

  • 400g soft cream cheese
  • 380g tin condensed milk
  • 250ml lemon juice


  1. Leave cream cheese to come to room temperature.
  2. Finely crush the biscuits in a food processor or by placing them in a plastic zip-lock bag and giving them a good bashing!
  3. Transfer crumbled biscuits to a bowl and add the melted butter, stirring in until the crumbs absorb all the butter. The crumbs should hold together if you press them against the edge of the bowl. Add a little extra melted butter if needed.
  4. Line a shallow tray with tin foil. Pour the crumb mix into the tray and press down firmly against the base and up the sides of the tray. A plastic measuring cup with a smooth base works well for pressing the crumb mix down.
  5. For the filling, place the cream cheese and condensed milk into a bowl (or the food processor) and whisk together to combine and remove any lumps.
  6. Add in half the lemon juice and continue whisking until combined. Repeat with remaining lemon juice.
  7. When smooth and well-combined, pour cheese mixture into biscuit base. Spread cheese mixture to edges to get a level filling.
  8. Place cheesecake into fridge overnight to set and develop flavour.
  9. When set, use tin foil to lift cheesecake from tin. Cut and serve cold.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.