Description
A refreshing no-bake lemon cheesecake made with a buttery biscuit crust and a creamy citrus filling. This easy 6-ingredient dessert sets in the refrigerator for a smooth, tangy, and sweet treat perfect for any occasion.
Ingredients
- 2 cups (200g) graham cracker crumbs or digestive biscuit crumbs
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 14 oz (397g) sweetened condensed milk
- 1/2 cup (120ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk and mix until fully combined.
- Stir in lemon juice and lemon zest until the mixture becomes smooth and thick.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
- Remove from pan, slice, and serve chilled.
Notes
- Use fresh lemon juice for the best bright citrus flavor.
- Make sure cream cheese is fully softened for a smooth filling.
- Chilling overnight improves texture and slicing ability.
- Digestive biscuits, vanilla wafers, or shortbread cookies can replace graham crackers.
- Top with berries, lemon slices, or extra zest for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg
