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Lemon Cheesecake (No-Bake Recipe)

This week Valerie and Ronald celebrate their birthdays! So I being such a great sister, decided to bake them a lemon cheesecake and help them eat it too!

Moral of the story: you can make your own cake and eat it as well! Haha!

Ok, let’s go back to the main point – the recipe.

LEMON CHEESECAKE (Makes 1 large cake)

Ingredients:

1) 15 digestive biscuits
2) 75g of melted butter
3) 2 tablespoons of clear honey
4) 600g of cream cheese (Philadelphia cream cheese recommended)
5) 360g of milk cream
6) 2 lemons (for juice & zest)
7) 200g sugar
8) 4 tablespoons of icing sugar

Steps:

1) Place baking paper in baking tin
2) Break digestive biscuits into smaller pieces & process the biscuits in food processor or fruit juice maker
3) Mix processed biscuits with honey and melted butter
4) Pour biscuit mix into baking tin, and use the back of a spoon to press it towards the sides
5) Once a level biscuit base has been formed, refridgerate for at least half an hour
6) In a mixing bowl, mix cream cheese, milk cream, lemon juice and zest and sugars
7) Pour cream cheese mixture from step 6 over the biscuit base in step 5
8) Chill cheesecake in refridgerator for at least 3 – 4 hours before serving

Place baking paper in baking tin:

Lemon_cheesecake1

Digestive biscuits: 

Lemon_cheesecake2

Break digestive biscuits into smaller pieces using your hands:

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Process digestive biscuits in food processor or fruit juice maker:

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To get processed biscuits:

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Butter:

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Heat in microwave to get melted butter:

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Mix processed biscuits with honey and melted butter & pour mixture into baking tin:

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Pour biscuit mix into baking tin:

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Use the back of a spoon to spread the biscuit mix outwards towards sides of tin:

Lemon_cheesecake8

Refridgerate the level biscuit base for at least half an hour:

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Fresh lemons for lemon juice and zest:

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Cream cheese:

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Mix cream cheese, milk cream, lemon juice and zest and sugars:

Lemon_cheesecake14

Pour cream cheese mixture over the biscuit base and spread evenly:

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Chill cheesecake for at least 3 – 4 hours before serving:

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TA-DAH! No-bake Lemon Cheesecake!

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Want a slice?

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Happy birthweek Val & Ron!!! I LOVE YOU!

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felicia | Dish by Dish

Felicia is a Singaporean that's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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Lovely comments

  1. This nobake lemon cheesecake looks and sounds delicious!

  2. Juvinleelaiwan lee says:

    Love yr recipe very much, by the way in yr recipe always mention milk cream, what is this, what brand you are using, hope you can let me know

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