No-Bake Lemon Cheesecake With Condensed Milk
The creamiest no-bake lemon cheesecake with condensed milk that you'll make. Bursting with fresh, tangy lemon juice and zest. It sets so beautifully with no gelatin and is also extremely easy to make.
- Prep time
- 20 min
- Cook time
- 5 hr 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup digestive biscuit crumbs
- 1/4 cup unsalted butter (, melted)
- 16 oz full fat cream cheese (, room temperature)
- 14 oz condensed milk (, room temperature)
- 1 tbsp lemon zest ((or from 1 big lemon))
- 1/3 cup lemon juice
- 2/3 cup whipping cream of min 35% fat (, very cold)
- 1/2 cup lemon curd ()
- some sweetened whipped cream
Instructions
- 1
Crush digestive biscuits in a bag with a rolling pin into fine crumbs. Pour into a bowl with melted butter and mix. Press tightly and evenly in an 8-inch (23cm) springform pan. Freeze for 30 minutes or while making the filling.
- 2
Whisk cream cheese in a bowl using a handheld whisk for 1-2 minutes until creamy.
- 3
Add in sweetened condensed milk, lemon zest, and lemon juice, and mix well until you get a thick mixture. Set aside.
- 4
In another bowl, whisk the cold whipping cream until stiff peaks. Add to the cream cheese mixture and gently fold everything together using a spatula.
- 5
Pour into the pan and spread evenly with an offset spatula. Chill in the coldest part in the fridge for a minimum of 8 hours, preferably 12.
- 6
Remove the springform. Pour the lemon curd on top and spread evenly using an offset spatula. Pipe sweetened whipped cream. Slice and enjoy!