No Bake Lemon Cheesecake

This week I’m sharing my no bake lemon cheesecake with strawberry coulis recipe. It comes from my special book of handwritten recipes. I only write a recipe in my book when it’s perfected. I hope you enjoy this cheesecake as much as we do! My kids love to help me make a cheesecake. They help crush the biscuits, squeeze lemons & pour the ingredients together.

This recipe is geared for a dinner party. I use a springform tin that is 10″ in diameter. If you’d like to make a smaller cake, you can use an 8″ tin & use 2/3rds the ingredients.

Tips for Making the Perfect No Bake Cheesecake:

1.  Make it the evening ahead.  This gives the cheesecake plenty of time to set in the refrigerator.

2.  Leave the cream cheese out on the counter for a couple of hours before making the cheesecake. The cream cheese combines much nicer when it’s softened at room temperature.

3.  It’s worth taking the extra few minutes to squeeze your own lemons!

Base Ingredients:

250g Digestive Biscuits (graham crackers for my American Readers).

125g Unsalted Butter

1 tbsp Cocoa Powder

1 tbsp Sugar

Lemon Cheesecake Ingredients:

500g Cream Cheese, softened before using.

3 Cans of Condensed Milk, (397g each) Or use 2 14oz cans.

250ml / 1 Cup Lemon Juice. I squeeze 4 – 5 lemons to get one cup of juice.

1/2 tsp Vanilla Extract (add 1 tsp if you prefer more vanilla flavour).


1.  Make the Base:

a.  Crush the biscuits into a fine texture.  I put them into a ziplock bag & flatten them with my rolling pin.

b.  Melt the butter. Combine the biscuits, butter, cocoa powder & sugar in a bowl. Stir until the butter & cocoa powder are evenly coated.

c.  Pour the biscuit mixture into your spring form tin & smooth it flat with the back of a spoon.

d.  Place the base in the refrigerator for at least 15 minutes, while you work on the cheesecake.

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2.  Make the Cheesecake:

a.  Squeeze your lemons.  It takes 4 – 5 lemons to get 1 cup of juice. My little helper squeezed the lemons for me (with some help).

no bake lemon cheesecake

b.  Strain the lemon juice through a sieve & measure 1 cup /250ml of juice.

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c.  Beat the cream cheese until it’s smooth.

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d.  Add the condensed milk & beat until well combined.  Scrape around the bowl with a spatula to be sure to get all of the cream cheese lifted & combined with the milk. The mixture is a bit thin at this stage.

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e.  Add the lemon juice & vanilla. Beat the mixture again but don’t over do it. The lemon juice makes the cheesecake become thicker & more firm. My little helpers poured the lemon juice for me.

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f.  Pour the mixture over the base & smooth the top with your spatula.  Cover with tin foil then cling film (plastic wrap).  Leave it in the fridge to set. I recommend making the cheesecake the night before so it has plenty of time to set.

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3.  Make the Strawberry Coulis:

This is not an exact science. I take some strawberries, maybe 12 medium sized ones & blitz them with my hand blender. Then I add 1 tbsp of icing sugar & combine. Add more icing sugar to taste. Pour the mixture into a little container & leave it in the fridge with the cheesecake to thicken.

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4.  Eat it!

Slice the cheesecake & pour some strawberry coulis on top. I try to be artistic & drizzle some on the plate as well. You could add some sliced strawberries & a scoop of vanilla ice cream. Enjoy!

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