Lemon ‘no bake’ Cheescake

Lemon 'no bake' Cheescake

This is such an easy  dessert - the kids can make it and it can still look elegant and "grown up".  It is very sweet so it needs a tart accompaniment to balance the sweetness.  You can play around with the flavours - we just love lemon but you could use any freeze dried powder to create a variation.


  • 250 g digestive biscuits
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 100 g butter melted


  • 380 g cream cheese
  • 1 lemon grated zest
  • 4 Tbs lemon juice
  • 1 tsp vanilla paste
  • 395 g can of condensed milk


  1. Pam spray 12 standard muffin cups. Line with two rectabgle strips of baking paper
  2. Process the cookies and spices in a food processor until they are like a powder.
  3. Add the melted butter and process to combine.
  4. Press some crumb mixture into the bottom of the muffin cups and up around the sides. Press with your fingers so that the crumb is even.
  5. Place in the fridge whilst you make the filling.


  1. Beat the cream cheese, lemon zest and vanilla until smooth and creamy. Add the condensed milk and lemon juice and beat for 5-6 minutes until the mixture is completely homogeneous.
  2. Pipe the filling into the crumb cups and refrigerate for a couple of hours to set.
  3. Lift out of the molds and carefully peel off the baking paper.

Recipe Notes

Tip: Serve with a tart raspberry coulis as they are quite sweet!!





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