No Bake Lemon Cheese Cake – a delicious recipe with butter, cream cheese, condensed milk, lemon rind, lemon juice, gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges.
2
Crush biscuits into fine crumbs (a food processor is great for this).
3
Mix in melted butter and combine well.
4
Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg).
5
Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set.
6
Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes).
7
Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture.
8
Pour into prepared chilled shell.
9
Decorate with reserved crumbs or nutmeg.
10
Chill for 4 hours to fully set.
11
VARIATION -.
12
For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls.
13
To remove from pie plate lift out by edges of alfoil and transfer to serving plate.
505
kcal
Calories
50
g
Fat
10
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g biscuits, 125 g butter (melted), 250 g cream cheese (I use Philadelphia at room temperature), 400 g condensed milk, and more.
Yes, No Bake Lemon Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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