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 and no-bake Biscoff cheesecake use it, and they're 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!
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📖 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.
Nia says
The best cheesecake I have ever made. It was light creamy and full of citrus flavour. Guests said it was the best cheescake ever.
Bea & Marco says
Yay! Your comment made our new year even better! We're happy to hear that; thank you so much for your feedback, Nia!