This no-bake cheesecake impresses with the perfect balance of creaminess, tang and luxurious richness, all with the most incredible lemon flavour. Sweetened condensed milk makes the filling extra creamy and every spoonful dreamy.
How to make lemon cheesecake: key tips
You’ll need a 20cm cake pan for this recipe. I prefer to use a loose-bottomed or springform variety, so that my cheesecake releases more easily.
Once you press the biscuit crumb mixture over the base of the pan, it needs to go into the fridge to firm up so that it won’t disintegrate when you top with the filling. This will take about 15 minutes.
Ensure your cream and cream cheese are fridge-cold so that they whip up well. You could even refrigerate the condensed milk.
Key ingredients in this lemon cheesecake recipe
Arnott's Nice biscuits make the biscuit base super, er… nice! But you could use Arnott's Marie biscuits, digestive biscuits or any other plain sweet biscuit you prefer.
Cream cheese is a cheesecake staple. Opt for a good-quality cream cheese for the best texture and flavour. This cheesecake gains an extra moreish, creamy, and almost caramel-like flavour thanks to sweetened condensed milk.
Cheesecake is hard to top when it comes to indulgent desserts with its creamy texture and crumbly base. From the fruity to the sinfully rich, the baked and no-bake kinds, here are our very best cheesecakes. For something truly decadent, this Baileys cheesecake will hit the mark.
This recipe was originally submitted by warrina, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 250 g Arnott's Nice biscuits
- 125g butter, melted
- 500 g cream cheese
- 1/3 cup lemon juice *to taste
- 1 cup cream whipped
- 1 cup NESTLE* Sweetened Condensed Milk
- 2 tsp white vinegar
- 1 cup cream whipped *extra
*Nestle is recommended by Australia's Best Recipes
Method
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Step 1Crush biscuits finely, then mix with the melted butter.
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Step 2Line a 20cm cake tin, then add the biscuit crumb, pressing down to create the base, then place in the fridge to set.
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Step 3In a large mixing bowl, sieve the cream cheese.
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Step 4Add condensed milk, lemon juice and vinegar and beat until creamy. Fold in whipped cream.
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Step 5Pour on top of the crumb crust base and refrigerate overnight.
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Step 6Top with extra whipped cream and sprinkle with nutmeg.
Recipe Notes
Why isn’t my cheesecake creamy?
It’s the fat content in the cream and cream cheese that gives a no-bake cheesecake its creamy texture. If your cheesecake doesn’t taste creamy, the most likely reason is that you used low-fat ingredients. Use full-fat ingredients and your cheesecake will turn out as it is intended and will taste great, too.
How do I store this lemon cheesecake?
An undecorated cheesecake will keep in the fridge, covered, for up to a week. If you have placed fresh fruit on top, it might start to look a little limp after a couple of days and also stain the cheesecake filling.
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