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Of course! Here’s the recipe for a no-bake lemon cheesecake:


For the crust:

  • 200g digestive or graham crackers
  • 100g melted butter

For the filling:

  • 500g cream cheese (such as Philadelphia)
  • 200ml heavy cream
  • 1 can condensed milk
  • Juice of 3 lemons (approximately 1/2 cup)
  • Zest of 2 lemons


Crust preparation:

  1. Crush the crackers in a food processor or place them in a bag and crush them with a rolling pin until they turn into fine crumbs.
  2. Mix the cracker crumbs with the melted butter until you get a moist, sandy texture.
  3. Press this mixture into the base of a greased springform pan. Spread it evenly and press it firmly using the back of a spoon.
  4. Refrigerate the crust while you prepare the filling.

Filling preparation:

  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. Add the condensed milk and continue beating until well combined.
  3. In another bowl, whip the heavy cream until it forms stiff peaks.
  4. Gently fold the whipped cream into the cream cheese and condensed milk mixture.
  5. Add the lemon juice and lemon zest to the mixture. Gently mix until well combined.

Assembly and refrigeration:

  1. Pour the mixture onto the prepared crust in the pan.
  2. Spread the mixture evenly with a spatula.
  3. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or preferably overnight to set.
  4. Once the cheesecake is firm, decorate it with thin lemon slices, lemon zest, or whipped cream before serving, if desired.

Enjoy this refreshing and delicious no-bake lemon cheesecake!