This lemon cheesecake slice recipe is going to become your new favourite simple dessert recipe, I promise! This recipe is really easy to put together – it takes only 20 minutes to prepare, and involves no baking.
I’ve been making this slice for a few years now as everyone just loves it. Every time my sister comes to stay, she always puts in a request (ok, maybe an order!) for me to make it for her and immediately checks the fridge for it when she arrives – yes, I’m serious!
I usually just use a regular slice tin when making this slice, however you can also use a patty pan tin to make little bite-sized cheesecakes (yum!) which are perfect for parties.
If possible, it’s best to make this slice the day before you want to eat it. This slice is delicious served as is (and I can never resist stealing a slice from the fridge whenever I’m in the kitchen!) – although, I do highly recommend trying it with a little whipped cream and some fresh berries. You won’t regret it!
No-bake lemon cheesecake slice
Makes: 24 slices
Prep time: 20 mins
Chill time: 6 hours
Total time: 6 hours 20 mins
- 250g plain biscuits (such as Marie or Digestives)
- 130g butter, melted
- 500g cream cheese, softened
- 3 tsp powdered gelatine
- ¼ cup boiling water
- 395g tin sweetened condensed milk
- Finely grated rind of 2 lemons
- ⅓ cup lemon juice
- Line a 28cm x 18cm slice tin with baking paper.
- Crush the plain biscuits until they resemble fine crumbs, either using a food processor or by placing them into a ziplock bag and crushing with a rolling pin.
- Place the crushed biscuits and melted butter into a large bowl and stir until they are well combined. Transfer the mixture to your prepared tin and press down with the back of a spoon to flatten. Place the slice tray into the fridge until required.
- Place the cream cheese into the bowl of an electric mixer and beat on a medium speed for approximately 4 minutes or until smooth. The time it takes to beat the cream cheese will depend on its temperature.
- Dissolve the gelatine in the boiling water and add to the bowl along with the condensed milk. Mix on a medium to high speed for 3 minutes or until the cheesecake mixture is smooth and creamy.
- Add the lemon rind and juice, and mix on a medium speed for a further 1 minute to combine.
- Transfer the cheesecake mixture to the slice tin and gently smooth the surface. Place the slice into the fridge for at least six hours (preferably overnight) to set before cutting into pieces to serve.
● The time it takes for the cheesecake mixture to become smooth and creamy will depend on the temperature of your cream cheese.
● If possible, it’s best to leave the slice overnight in the fridge to ensure it’s completely set.
● If your lemons are on the smaller side, add the rind of an extra lemon to your cheesecake mixture.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.