Lemon cheesecake no bake with condensed milk is the kind of dessert that feels like sunshine in every bite. I first made this lemon cheesecake no bake with condensed milk on a balmy day in my little UK kitchen Canadian roots, craving comfort, no oven in sight. The citrus zing of fresh lemons folded into sweetened condensed milk and cream cheese brought instant joy. It set like a dream, no gelatin needed. Tested while my toddler colored on the floor and the dog begged for crumbs, this cheesecake fits real life. Simple, creamy, and no-fuss just the way desserts should be.
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Why This Lemon Cheesecake No Bake with Condensed Milk Stands Out
Secret to creamy texture condensed milk magic
When I first tested this lemon cheesecake no bake with condensed milk, I had one goal: creamy, citrusy joy without turning on the oven. What makes this recipe really special is the sweetened condensed milk it’s not just a sweetener, it’s the structural hero. With full-fat cream cheese and whipping cream, condensed milk adds luscious richness and helps the cheesecake set without a hint of gelatin. If you love creamy no-bake desserts, check out my No‑Bake Cheesecake Condensed Milk for more variations.
This recipe shines on warm days or when you just want a treat that feels momentous with minimal effort. It delivers full cheesecake flavor and a firm yet silky filling that never cracks or weeps like baked versions sometimes do.
No gelatin or oven just chill & set
This cheesecake skips gelatin entirely. Instead, it relies on cold whipping cream (35% fat or more) and bright lemon juice working with condensed milk to set naturally. Whipping the cream to stiff peaks and gently folding it in traps air and structure into the filling. Then, refrigerate in the coldest part of your fridge (at least 8 hours, ideally overnight) for a clean, sliceable result.
Whether you serve it plain or top it with lemon curd and whipped cream, this lemon cheesecake no bake with condensed milk proves that the simplest desserts are often the most satisfying. If you’re looking to switch things up, try the refreshing No‑Bake Lemon and Raspberry Cheesecake No Bake for another fruity twist.
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Lemon Cheesecake No Bake with Condensed Milk – Easy & Creamy
- Total Time: 8 hours 20 minutes
- Yield: 12 slices
Description
A creamy, dreamy lemon cheesecake no bake with condensed milk made without gelatin and packed with tangy citrus flavor. It’s the perfect make-ahead dessert for sunny days or stress-free entertaining.
Ingredients
1 ½ cups (150g) digestive biscuit crumbs
¼ cup (60g) unsalted butter, melted
16 oz (450g) full-fat cream cheese, room temperature
14 oz (400g) sweetened condensed milk, room temperature
1 tbsp lemon zest (from 1 large lemon)
⅓ cup (80g) fresh lemon juice
⅔ cup (160g) whipping cream (min. 35% fat), very cold
Optional: ½ cup (125g) lemon curd, sweetened whipped cream
Instructions
1. Crush digestive biscuits into fine crumbs. Mix with melted butter until combined.
2. Press firmly into an 8-inch springform pan and freeze for 30 minutes.
3. In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Mix well.
4. In a separate bowl, whip the cold cream to stiff peaks.
5. Fold whipped cream into the lemon mixture gently until fully incorporated.
6. Pour filling over the chilled crust and smooth the top.
7. Chill in the coldest part of the fridge for at least 8 hours, preferably overnight.
8. Top with lemon curd and whipped cream before serving, if desired.
Notes
Always use full-fat ingredients for best results.
Chill overnight for the firmest set.
Crust will soften after a few days in the fridge.
Freeze slices individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients You’ll Need & Why They Matter
Cream cheese, condensed milk & lemon perfect trio
The heart of any lemon cheesecake no bake with condensed milk is its creamy, citrus-rich filling. This dreamy dessert comes together with just a few staple ingredients, each playing a starring role. Full-fat cream cheese is a must it brings structure and tang, especially when softened first for smooth blending. I always reach for Philadelphia for its rich texture.
The sweetened condensed milk is what makes this lemon cheesecake no bake with condensed milk truly stand out. It acts as the sole sweetener, thickener, and texture booster. Paired with fresh lemon juice and zest, it gives the cheesecake its signature balance bright, sweet, and creamy without being heavy.
If you’re after an ultra-simple version of lemon cheesecake no bake with condensed milk, try my 5 ingredient no bake cheesecake with condensed milk recipe. It’s a minimalist dream. And if you’re loving condensed milk-based cheesecakes, don’t miss the No-Bake Cheesecake with Sweetened Condensed Milk No Bake another great twist on this classic.
Biscuit base choices digestive, graham crackers, or more
A great lemon cheesecake no bake with condensed milk starts with a sturdy base that adds texture and balances the creamy, smooth filling. Crushed digestive biscuits are my go-to for that perfect sweet-meets-salty crunch. You can easily swap them with graham crackers or spice things up with gingersnaps or Biscoff cookies.
Mix your crumbs with melted butter, press firmly into a springform pan, and freeze while making the filling. A well-chilled crust guarantees that your slices come out clean and firm, even when the cheesecake is silky on top.
Step‑by‑Step Method for a Perfect Set
Build a strong biscuit base and freeze it
Each lemon cheesecake no bake with condensed milk starts with a sturdy base that anchors the dessert and adds the perfect contrast to its smooth, tangy filling. Start by crushing digestive biscuits into fine crumbs either blitz them in a food processor or seal them in a zip bag and bash with a rolling pin. Mix in the melted butter until the crumbs are evenly coated and resemble wet sand in texture.
Firmly press the mixture into the base of an 8-inch springform pan, using the back of a spoon or a flat-bottomed glass to pack it down evenly. Pop the crust into the freezer for about 30 minutes this firm foundation ensures clean, neat slices later. If you’re curious about other crust ideas, don’t miss my post on No Bake Cheesecake Condensed Milk, where I explore creative biscuit bases for no‑bake desserts.
Whip the filling, fold gently, and chill overnight
Now, the fun part the filling! In a large bowl, whip full-fat cream cheese at room temperature until it’s completely smooth and creamy. Add sweetened condensed milk, fresh lemon juice, and zest. Stir until slightly thickened.
In another bowl, whip very cold heavy cream (35% fat or higher) until stiff peaks form. This airy cream is what lends volume and sets the cheesecake without gelatin. Gently fold it into the lemon mixture in batches, using a spatula to preserve that light texture.
Spoon the filling onto the chilled crust, then use an offset spatula to spread it out into an even layer. Cover the pan and refrigerate in the fridge’s coldest spot for at least 8 hours overnight yields the best texture. The result? A lemon cheesecake no bake with condensed milk that slices cleanly, feels cloud‑like, and bursts with citrus flavor. If you’re tempted to try another condensed‑milk cheesecake variation, check out my guide to the 5 Ingredient No Bake Cheesecake with Condensed Milk another crowd‑pleaser!
Expert Tips and How to Serve It Right
Tips for a smooth filling and a perfect set
Creating a flawless lemon cheesecake no bake with condensed milk is all about the little details even without turning on the oven. Start with full-fat cream cheese and condensed milk at room temperature for a smooth, lump-free mixture. This makes blending effortless and prevents that grainy texture.
Be patient with the chill time. Since there’s no gelatin, your lemon cheesecake no bake with condensed milk relies on a long, cold rest in the fridge to firm up. I recommend at least 8 hours, but 12 hours will give you those clean, professional slices. If it’s warm in your kitchen, lower the fridge temp slightly or move it to the coldest shelf.
And don’t forget the whipped cream it needs to hit stiff peaks to provide the right structure. Soft peaks won’t hold, while over-whipping leads to graininess. Need more tips? Dive into my 5 Ingredient No Bake Cheesecake with Condensed Milk guide for more on mastering chilled cheesecakes without the fuss.
How to serve, garnish & store your cheesecake
The beauty of this lemon cheesecake no bake with condensed milk is that it looks and tastes amazing with minimal effort. A smooth layer of lemon curd, delicate swirls of whipped cream, or a handful of fresh berries adds instant charm. Finish with a sprinkle of lemon zest for a burst of color and bright citrus fragrance.
Serve it cold, straight from the fridge, and slice it cleanly by wiping your knife between cuts. Keep any leftovers covered in the refrigerator, where they’ll stay fresh for up to four days. The base may soften, but the flavor stays divine. Want to freeze it? Wrap slices individually and freeze for up to two months. Let it thaw in the refrigerator, then add your fresh toppings just before serving.
Planning ahead? My No-Bake Lemon Cheesecake post uses the same easy fridge-set method, ideal for prepping dessert the night before guests arrive.
Final Thoughts
There’s something incredibly comforting about a slice of lemon cheesecake no bake with condensed milk it’s cool, creamy, and bursting with tangy citrus flavor. I love how this lemon cheesecake no bake with condensed milk comes together so effortlessly. No oven, no complicated steps just a simple, fridge-set dessert made with a few pantry staples and a lot of love.
Whether you’re making it for a sunny afternoon treat or prepping ahead for a family gathering, it fits real life perfectly. I’ve whipped up this lemon cheesecake no bake with condensed milk with a toddler playing at my feet and a dog eagerly sniffing for crumbs, so I promise it’s doable, even on chaotic days.
If you enjoyed this recipe, you might also love my Mini No-Bake Cheesecakes or try something new with the refreshing Blueberry Cheesecake Bars No Bake both are easy, crowd-pleasing, and full of flavor.
Thanks for visiting! I hope this cheesecake finds a sweet spot at your table, just like it has at mine.
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FAQ: Lemon Cheesecake No Bake with Condensed Milk
What does condensed milk do for cheesecake?
Sweetened condensed milk acts as the main sweetener and thickener in a no-bake cheesecake. It gives the filling that smooth, velvety texture without the need for added sugar or gelatin. In this lemon cheesecake no bake with condensed milk, it balances the tart lemon beautifully while helping the filling set firm in the fridge.
How to make lemon cheesecake with condensed milk?
To make lemon cheesecake with condensed milk, start by beating full-fat cream cheese until smooth. Mix in the sweetened condensed milk along with freshly squeezed lemon juice and finely grated lemon zest. Fold in whipped heavy cream until fully combined, then pour over a chilled biscuit crust. Refrigerate overnight to let it set fully. The full step-by-step is detailed in the article above.
How do you make 4 ingredient cheesecake with condensed milk?
A 4-ingredient version of this cheesecake typically includes cream cheese, sweetened condensed milk, lemon juice, and a simple cookie crust. Skip the cream for a firmer, more classic texture. For a streamlined take, you’ll love the 5 ingredient no bake cheesecake with condensed milk post it simplifies everything without sacrificing flavor.
How to make lemon cheesecake no bake?
Making a no-bake lemon cheesecake is all about combining creamy and citrusy elements. Combine cream cheese with fresh lemon juice, zest, and sweetened condensed milk, then gently fold in the whipped cream until smooth and airy. Pour over a buttery biscuit base and chill until set. Combine cream cheese with fresh lemon juice, zest, and sweetened condensed milk, then gently fold in the whipped cream until smooth and airy.