Lemon Cheesecake

I love no-bake cheesecakes. I prefer their taste and they are also easier to make. You can also turn it into a lemon ‘ice cream’ cheesecake if you freeze it. This one uses low fat ingredients so it’s pretty light for a cheesecake. On the plus side, I also used up the last of my lemons!


Serves 12 small slices (190 calories per serve)

Prep time 15 mins
Chill time 8+ hours


200g biscuits (I used Arnott’s Marie), crushed
100g butter, melted
125g light cream cheese
400g light condensed milk
1/2 cup of lemon juice (around 2-3 lemons)
1 orange, sliced into wedges to garnish

I use a rectangular, porcelain baking tray. You can find a similar one here.

Crush the biscuits and combine with the melted butter. It should form a nice sticky mix similar to very fine granola. Then press them firmly against your tray. Your biscuit mix needs to cover the base and the sides of your tray so it doesn’t matter if it is round or rectangular, use your own judgement on the size of your tray. Leave this in the freezer to fast-chill while you prepare the filling.

Beat the cream cheese and condensed milk until smooth. Then add the lemon juice and beat on high until it thickens. The lemon juice will make it thicken because of the acid and milk reaction.

Spoon your filling on to your tray and top with orange wedges. Set it to chill in the fridge overnight (or at least 8 hours). Alternatively, you can make a frozen version and just leave it in the freezer for 2 hours.


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