The creamiest no-bake lemon cheesecake with condensed milk that you'll make. Bursting with fresh, tangy lemon juice and zest. It sets so beautifully with no gelatin and is also extremely easy to make.
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Why This Is The Best Recipe
We're known for our cheesecakes. Everybody loves our easy mini cheesecakes (just to name one) and makes them for their families, parties, and businesses. It's safe to say we know a thing or two about what we're doing.
And my secret ingredient for this easy lemon cheesecake recipe to make it even creamier is sweetened condensed milk! It makes the texture velvety, and luscious and it's the only sweetener for the filling.
This recipe is also without gelatin. I've improved my original recipe since many of you wanted a substitution for it. And as you can see, this no-bake lemon cheesecake without gelatin sets so beautifully!
This delicious cheesecake is perfect on hot days, like my no-bake strawberry cheesecake, when you don't want to turn the oven on, and it's ridiculously easy to make! If you're crazy about lemon desserts, then my easy lemon muffins with glaze, and lemon meringue cupcakes are a must-try!
Ingredients For This Cheesecake
Digestive biscuits - Have an amazing mix of saltiness and sweetness to them, with perfect contrasting flavors. Find out more about digestive biscuits. Graham crackers also work great.
Cream cheese - Full fat, please. Don't use spreadable ones. I only use Philadelphia cream cheese in all of my cheesecake and cream cheese frosting recipes. My no-bake Oreo cheesecake uses it and it's so creamy and delicious!
Sweetened condensed milk - Full fat, also. Make sure it's sweetened, as it's the only sweetener in the recipe. I also use it in my 3-ingredient lemon mousse and no-bake key lime pie, delicious!
Whipping cream - Minimum 35% fat. Depending on where you are, it's also known as heavy cream. You can also use double cream.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Make the base. Smash digestive biscuits in a bag into a fine texture with a rolling pin. Pour into a bowl together with melted butter and mix well. Press evenly into an 8-inch (23cm) springform pan. Freeze for 30 minutes.
2. Whisk the cream cheese. Whisk for 1-2 minutes until the cream cheese is creamy.
3. Add in the flavoring ingredients. Add in sweetened condensed milk, lemon zest, and lemon juice, and mix everything well. The mixture will thicken slightly. Set aside. Psst... If you like lemon desserts, you should check out our lemon blueberry cake with cream cheese frosting, almond and lemon cake, and lemon loaf cake; they're to die for!
4. Mix in the cream. Whisk the whipping cream until stiff peaks. Add to the cream cheese mixture, and gently fold until everything is well combined.
5. Chill. Pour into the pan. Spread evenly using an offset spatula. Chill in the coldest part of the fridge for a minimum of 8 hours, or until it fully sets. Remove from springform pan. Optional but highly recommended, top it with my lemon curd and sweetened whipped cream. Enjoy!
Cheesecake Expert Tips
- Cream cheese at room temperature. This will avoid lumps and ensure better blending with other ingredients. Leave it at room temperature for at least 30 minutes before using.
- Discard liquid. Cream cheese will release some liquid when sitting out at room temperature for some time. Discard the liquid, it helps to get a sturdier filling.
- Cold fridge matters. Since there's no gelatine, it will take longer to set. Make sure to place it in the coldest part of the fridge. Chill for a minimum of 8 hours. 12 hours would be the best!
⭐ Make cheesecakes like a pro, in your kitchen! Simply follow all of the tips and tricks that we've put together in our Cheesecake eBook. We've crafted very detailed info for both baked and no-bake cheesecakes!
How To Serve And Store
Serve - This no-bake lemon cheesecake without gelatin is delicious as is, even without the lemon curd and cream on top. Always keep it chilled in the fridge until just before slicing. Place the balance back in the fridge while you're eating. For a creamier texture, leave it to sit at room temperature for 15-30 minutes before slicing.
Store in the fridge - Lasts up to 4 days in the fridge. Just know the base will get soft as the days go. Keep it in an air-tight container or cover it.
Freeze - Place the whole or sliced pieces, without the lemon curd and whipped cream in an air-tight container. It lasts up to 6 months in the freezer. Thaw in the fridge and only then add the toppings.
Recipe FAQs
Beating the cold whipping cream to stiff peaks and folding it gently into the cream cheese mixture to avoid deflating the air. Chill it for a minimum of 8 hours, preferably 12.
Yes, when mixed, the lemon juice reacts with the sweetened condensed milk. It'll thicken and this helps to set the cheesecake.
1) Do not use low-fat dairy products. High-fat content is what's going to help thicken and set the cheesecake. 2) Whisk the whipping cream to stiff peaks. 3) Make sure to give it time to set in the fridge. A minimum of 8 hours, preferably 12.
Related Cheesecake Recipes
If you tried this No-bake Lemon Cheesecake or any other recipe on our website, we'd appreciate it if you could leave a 🌟 star rating and let us know how it went in the comments below!
Watch The Video
📖 Recipe
No-Bake Lemon Cheesecake With Condensed Milk
Ingredients
Base
- 1 ½ cup (150 g) digestive biscuit crumbs
- ¼ cup (60 g) unsalted butter , melted
Filling
- 16 oz (450 g) full fat cream cheese , room temperature
- 14 oz (400 g) condensed milk , room temperature
- 1 tablespoon lemon zest (or from 1 big lemon)
- ⅓ cup (80 g) lemon juice
- ⅔ cup (160 g) whipping cream of min 35% fat , very cold
Topping (optional)
- ½ cup (125 g) lemon curd
- some sweetened whipped cream
Instructions
Base
- Crush digestive biscuits in a bag with a rolling pin into fine crumbs. Pour into a bowl with melted butter and mix. Press tightly and evenly in an 8-inch (23cm) springform pan. Freeze for 30 minutes or while making the filling.
Filling
- Whisk cream cheese in a bowl using a handheld whisk for 1-2 minutes until creamy.
- Add in sweetened condensed milk, lemon zest, and lemon juice, and mix well until you get a thick mixture. Set aside.
- In another bowl, whisk the cold whipping cream until stiff peaks. Add to the cream cheese mixture and gently fold everything together using a spatula.
Chill
- Pour into the pan and spread evenly with an offset spatula. Chill in the coldest part in the fridge for a minimum of 8 hours, preferably 12.
Topping (optional)
- Remove the springform. Pour the lemon curd on top and spread evenly using an offset spatula. Pipe sweetened whipped cream. Slice and enjoy!
Notes
- Estimated nutrient values are without the topping.
- Whisk the cold whipping cream until stiff peaks, or else the cheesecake won't properly set.
- Chill it at the coldest part in the fridge (lowering the fridge's temperature also helps especially if you're in hot weather).
- Always keep it in the fridge, until just before serving. Remember there's no gelatin, so it'll not hold long at room temperature for hours, especially on hot days.
- The base will soften as days pass, so I'd recommend not switching the serving plate once you've removed the springform.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Apr 28, 2018. Updated with improved text, recipe, and pictures on Jun 24, 2023.
Rita says
You said in your comments about gelatine but you don't use any in this recipe.are you supposed to use it and where.
Bea & Marco says
Hi Rita! Without gelatin is my new and improved version of our no-bake lemon cheesecake. This is because many of our readers prefer without it. So you don’t need it for this. I’ve explained in my written post above. Hope it helps.
Zoran says
Just tasted the cheesecake. Perfect. Lemon curd gives it a fantastic refreshing taste.🍋🍋🍋
Kudos for the recipe.
Next time we're making a mini blueberry cheesecake 🤫
Bea & Marco says
Yay! I'm happy to hear that, thanks Zoran! Yes, the lemon curd gives it another notch. We have lots of delish cheesecake recipes here for you to try!
Susan says
I've made the previous version of this recipe and my whole family loved it. I tried making this new version over the weekend and we loved it even more!!
I appreciate your good job. thank you both!
Bea & Marco says
Oh really? That's awesome! Your comment made me happy! Thanks, Susan!
Dianne says
Your lemon cheesecake was too die for I had guessed over and send it was so delicious my hubby doesn’t normally like lemon cheesecake but he couldn’t wait for our guess too leave so he could have another slice we ate the rest the next day 😋😋😋
Emma says
Hello Bea , Hello Marco
Ce cheesecake au citron facile et rapide à faire en plus d'être hyper bon , est devenu ma recette préférée de cheesecake au citron ... je l'ai déjà fait plusieurs fois !!
J'adore votre site , les recettes sont simples à suivre et extrêmement variés (Merci Bea) ... et les photos sont magnifiques , elles mettent les recettes bien en valeur (Merci Marco) !!
Quand j'aime , je le dis !! Bonne continuation à vous Bea & Marco ... continuez de régaler nos papilles et nos yeux !!
Ps : désolé , je ne parle pas anglais ... et encore moins espagnol !!
Bea & Marco says
Bonjour Emma! It warms our hearts to know that you're enjoying this cheesecake and our website. Thank you so much for your kind words, we really appreciate them. We just know a few words of French (to order/buy food, haha!) but we want to learn more since we love going to France in our motorhome! Huge hugs from us both!
Leah says
Hi! Wondering how far in advance I can make this cheesecake? Would 5 days before be okay if I kept it in the fridge? And put the lemon curd on the day before?
Thanks!
Bea & Marco says
Hi Leah! I'd say you can make this 2 days in advance to preserve the freshness and the looks. You can put the lemon curd before serving, it's totally fine. Hope it helps!
Maureen says
Hi,
Can you freeze this cheesecake?
Bea & Marco says
Hi Maureen! Although the texture wouldn't be the same, you could freeze it (I do it all the time since my family doesn't mind). Hope it helps!
Kathleen F Schickel says
Can I use graham cracker instead of the Digestive bisquit?
Bea says
Yes, you can 🙂
Phylllis says
Hi Bea
Is it a must to add gelatin?
Thanks
Bea says
Hi! Yes, it's a need in this recipe else the cheesecake won't hold properly. Hope it helps 🙂
Lucy says
This was the best cheesecake ever!! Love the subtle sweetness. 12/10
Sagufee says
What happens if we dont add gelatin. Any sunstitute of that?
Bea says
You can use agar agar instead 🙂
Wendy says
OMG I love the way you have multiplied the recipe. I do this all the time. The first one I haven’t had to do myself ❤️❤️ I have a birthday party this weekend so will be doing this recipe.
Bea says
Glad that you find it useful Wendy! ❤️
Aarti says
Hi!
Thank you for sharing your recipe.
I have 2 queries:
a) By adding lemon juice directly to the Cream cheese, can it cause to split the Cream cheese? If yes, how do I prevent it?
b) I'm a vegetarian and would not be using Gelatin. I may use the Jelly strips or Jelly Powder. Would the measurements be the same as to your Gelation quantity?
Looking forward to your response 🙂
Thanks
Aarti
Bea says
Hi Aarti! a) No it's not going to make the cream cheese split. b) Yes, you can use whatever type/brand. Just read your packet's instructions and use the amount to set 200 ml. Hope it helps! 😉
Rowena says
I made this yesterday, followed all ingredients, measurements and steps and it was absolutely yummilicious.
Bea says
Yeay 🙌! I'm happy to know that Rowena, thank you!
Mashail Shakeel says
Hey i made this n this is my family new favourite cheesecake 😋
Just wanted to know if i double and triple the quantity how large pans should i need?
Emma says
Hello Rowena
Je confirme , ce cheesecake au citron est absolument délicieux ... en plus d'être facile et rapide à faire !!
Nimisha Kale says
Hi,
Can we use vege gel instead of using gelatin.....????
Thanks
Nimisha
Bea says
Yes, you can use agar-agar.
Yasmine says
Can I use creamy cream cheese and not the box type please?
Bea says
I'm not sure what you mean by creamy. But I recommend you to use the regular full fat cream cheese, I use Philadelphia.
Juliana Pereira says
Hi
I’m going to try to make the cheesecake but I got confused about the gelatin, you said to use 200 ml but in your video it looks like less!!
Thanks
Bea says
Hi! The amount of gelatine is to set 200 ml liquid (as written in the recipe instructions), not to use 200 ml to soak the gelatine. To soak it, use 1 tbsp water (also in written in the recipe). I hope that clears things up. Our readers that have made this recipe simply loved it, hope you'll give it a try! 😁.