Homemade no-bake cheesecake with a thick creamy filling and biscuit base

Desserts

Easy No Bake Cheesecake Recipe

Name: Easy No Bake Cheesecake Recipe
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: Biscuits - 125g digestive biscuit crumbs; Butter - 50g unsalted butter; Soft cheese - 280g Philadelphia Original; Condensed milk - 397g condensed milk; Lemon juice - 140ml fresh lemon juice; Zest - Grated lemon zest (Optional - adds a zingy kick)

Making this no-bake cheesecake is dead easy. We can buy cheesecakes here on the island, but when a friend made this one, it was so good that I had to try it for myself. It’s lighter and creamier than the shop-bought versions, and there’s no baking involved.

cheese cake no bake easy summer

Print Recipe

To make this cheesecake, you only need digestive biscuits, butter, Philadelphia Original, condensed milk and fresh lemon juice. I use Philadelphia Original because it gives the filling the right consistency.

For this recipe, I use an 18cm round, non-stick springform cake tin. The clip releases the side of the tin, making the cheesecake easy to remove.

Digestive biscuits, cream cheese, condensed milk and lemon for making no-bake cheesecake

Digestive biscuits broken into pieces in a bowl ready to be crushed

What You’ll Need

18cm loose-base spring-form cake tin (that lever’s a godsend)
Blender or rolling pin and bowl
Whisk (or elbow grease)

💡 Heads Up: Stick to Philadelphia Original. I tried the Light version once, and it was a sloppy disaster. Other brands might not hit the mark either.

Prep

20 mins

Serves

8

Chill Time

2 hrs

Ingredients

Biscuits - 125g digestive biscuit crumbs
Butter - 50g unsalted butter
Soft cheese - 280g Philadelphia Original
Condensed milk - 397g condensed milk
Lemon juice - 140ml fresh lemon juice
Zest - Grated lemon zest (Optional - adds a zingy kick)

Method

01
Break the biscuits into crumbs in a blender or use a rolling pin and bowl. Melt the butter in a saucepan.
02
Add the biscuit crumbs to a bowl and pour the butter over the biscuit crumbs and mix together.
03
Press the biscuit and butter mixture into the base of an 18cm loose-bottom cake tin. Chill in the fridge while preparing the cheesecake mixture.
04
Whisk together the cream cheese and condensed milk.
05
Add the lemon juice and optional lemon zest to the cheesecake mix and stir until mixed.
06
Pour the mixture into the cake tin on top of the prepared biscuit base and place in the fridge to chill for at least 2 hours.