Quick & Easy No Bake Lemon Cheesecake Recipe
This is a quick & easy No Bake Lemon Cheesecake recipe that is a versatile make ahead, delicious dessert.
For a larger crowd with varying age ranges, I like to offer a selection of toppings on a tray and people create their own bespoke cheesecake. It’s fun for both the adults and children.
I like to serve the cheesecakes in individual glasses, to me it makes for a stylish dessert. A little tip is to omit the butter from the base. You will still create the contrasting textures you want in a dessert, the silky smooth filling, with the crunch of the biscuit base, but you will reduce the extra calories the butter would give you. In my mind omitting the butter allows you to have a naughtier topping, almost guilt-free.
The toppings you can add to the Cheesecake are endless, here are a few of my favourites:
- Eton Mess Cheesecake, shop-bought or homemade crushed meringues and chopped strawberries
- Honeycomb Chocolate Cheesecake, crush 1/4 of a Crunchie bar over the top of the cheesecake
- At Easter I offer Smashed Cream Egg Cheesecake, smash a cream egg in in the foil wrapping and pop it on top of the cheesecake
- Use crushed Oreos as the base and crumbled more Oreo biscuits on top of the cheesecake, for an easy Oreo Cheesecake
- A lovely dessert for a light lunch or after a heavier meal is a cheesecake topped with fresh seasonal fruit for example: raspberries, blackberries, strawberries or chopped mango
- Add a layer of passion fruit coulis (shop-bought in the ice cream toppings section of the supermarket) for a delicious Passion Fruit Cheesecake
- For a Pimms Cheesecake, set a glass of Pimms and lemonade with gelatine, in a square tin lined with cling wrap/film. When set, chop cubes of the Pimms jelly and serve it onto of the cheesecakes.
The possibilities are endless and the cheesecake is also delicious on its own, it has a clean background lemon flavour.
- 200g Digestive or Rich Tea biscuits, crushed finely
- 397g can Carnation Condensed Milk
- 300g full fat Philadelphia cream cheese or see notes
- Juice of 2-3 lemons
- Serve in 6 small glasses (See Note)
- To make the cheesecake:
- Add the crumbs into your individual glasses .
- For the Cheesecake
- Pour the condensed milk into a glass bowl, add the cream cheese and beat together until combined.
- Add the lemon juice and beat until the cheesecake mixture is thick, creamy and smooth.
- This will only take minutes.
- Gently spoon the mixture into the glasses, being careful not to lift the crumbs into the cheesecake layer.
- Chill for 4-6 hours or overnight.
- Offer an array of toppings or serve as is.
Waitrose's own brand works best.
Tesco, ASDA and Sainsbury's own brand are too runny and don't give a rich enough taste.
None of the low fat varieties are good enough to use for texture and taste.
Always use fresh lemons. The lemons act as the thickening agent and the bottled lemon juice does not work.
You can increase the lemons to 3 if you like a tangier lemon cheesecake, taste the mixture to get the taste right.
Ideas for Toppings:
Eaton Mess Cheesecake-Crushed meringues and chopped fresh strawberries
Top with fresh fruit, chopped strawberries, raspberries or blueberries
Shop bought Passion fruit coulis is delicious poured over the top of the cheesecake
Crushed Crunchie Bars make a lovely Honeycomb Cheesecake
Use any glasses you have, high balls, whiskey or wine glasses.
Remember to check that you can comfortably get a teaspoon into the glass to eat the cheesecake.
Enjoy making this easy No Cook Lemon Cheesecake recipe.