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    Home » Cakes and Desserts » Puddings and Desserts

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    Easy Lemon Cheesecake

    Easy Lemon Cheesecake on a plate with a slice on a small plate

    Easy Lemon Cheesecake is a hit dessert at any time of year. On a buffet table, at a party or for a family lunch. Make-ahead for an easy, special no-bake cheesecake.

    Jump to Recipe
    Slice of Easy Lemon Cheesecake with the rest of the cheesecake in the background.
    Easy Lemon Cheesecake

    A hit for lunch or dinner that's quick and easy to make!

    This easy no-bake Lemon Cheesecake recipe was given to me by a boyfriend's mother - Milly - and in our house, it's always called Milly's Cheesecake.

    I'm afraid the original had cherry pie filling as a topping, which was quite the thing at the time, but 30-odd years on I think fresh fruit is a better option.

    Key Ingredients in Easy Lemon Cheesecake

    Digestive biscuits

    The base for this cheesecake is just digestive biscuits and butter. The biscuits need bashing with a rolling pin or meat hammer - a very satisfying excuse for working out any pent-up aggression.

    What sort of cheese is in a no-bake cheesecake?

    My original recipe gave a choice of cottage cheese, curd cheese or cream cheese. I have tried all three over the years and they're all good, but very different.

    Cottage cheese

    Using cottage cheese will give a different texture to the cheesecake. I was going to say lumpier, which sounds unpleasant, but isn't. It's the texture of creamy cottage cheese really.

    Curd cheese

    Curd cheese is hard to get hold of these days. It's lighter in texture than cream cheese, and less creamy, but it's actually my favourite version of this cheesecake.

    Cream cheese

    Cream cheese is what I mostly use though because it's easy to find and the texture is wonderful.

    Lemon jelly

    The recipe is simple and quick. It uses a lemon jelly to help it set  - nothing sophisticated there.

    If you want to faff about with gelatine (and I don't much anymore), this isn't what you're looking for. If you want a quick and easy lemon cheesecake to please friends and family, look no further.

    Using a vegan jelly

    Vegan jelly mixes are usually in crystal form, rather than as a slab. They set much more quickly, so only mix up the crystals after (or immediately before) you beat the cream cheese and cream together.

    If you find the taste a bit weak and sweet, add the juice of a lemon to the jelly.

    Slice of Easy Lemon Cheesecake with fork.
    Easy Lemon Cheesecake

    What's the best topping for a Lemon Cheesecake?

    Raspberries are a beautiful contrast to the pale, lemony cheesecake and in summer they're my favourite.

    Blueberries always look good, especially if you can find large ones.

    In winter, you could use slices of kiwi fruit or cape gooseberries (or physalis) - those orange berries in a papery case - for decoration.

    Secrets of Success

    Three things to bear in mind:

    • Don't let the jelly set. You want it to still be liquid, but not hot. If it starts to st you will get a granular texture - not the end of the world but not as good as smooth
    • Only make the jelly up to 300ml
    • You have to use full fat cream cheese - it's a cheesecake.

    If you want 2 smaller cheesecakes

    The original cheesecake recipe says Makes 2 (in 6-inch tins). I either use a 20cm (8-inch) tin and make one big one, which serves about 10, or I  use 15cm (6-inch) tins to make two.

    If you make 2 and you like a thick base you could use 250g digestive biscuits and 125g butter for the base. It's a bit too thick for the larger single cheesecake though.

    For this recipe I made a single 20cm lemon cheesecake, so you can get an idea of the size.

    Whole Easy Lemon Cheesecake
    Easy Lemon Cheesecake

    How much can you make ahead?

    You can make just the base, or the whole cheesecake, the day before you want it. Just add the fresh fruit on the day.

    How do you make Easy Lemon Cheesecake Gluten-Free?

    You can make the base with gluten-free digestives which work well if you have someone with coeliac to feed.

    Buffet warning - don't let it linger in the heat

    As with all such desserts, this cheesecake is full of cream and soft cheese, so don't leave it on a buffet table for hours in the heat. It's better to bring it out just before you want to eat it.

    What else do you need to make Easy Lemon Cheesecake?

    • 20cm shallow round cake tin - Useful for cakes or puddings, I prefer one with a loose bottom - so much easier to get this cheesecake out!
    • Baking parchment circles - Line the tin with this and the base doesn't stick plus there's less mess. I bought a pack in mixed sizes some years ago and it's still going strong.

    If you like this...

    ...Why don't you try:

    Individual servings of Easy Raspberry Lemon Mousse in glasses

    Easy Raspberry Lemon Mousse

    Easy Raspberry Lemon Mousse is a refreshing and tangy summer dessert. You will need a food processor or blender.
    3 glasses of Easy Chocolate Mousse decorated with cream swirls

    Easy Chocolate Mousse

    A Chocolate Mousse that looks and tastes rich and decadent but is quick and easy to make.
    Gin and Tonic Sorbet in a bowl with shards of lime peel and bottles of gin and tonic.

    Gin and Tonic Sorbet

    A refreshing G&T sorbet for any time of year, with lots of lime and lemon.

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    20cm shallow round cake tin

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    Baking parchment circle

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    Meat Hammer

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    Easy Lemon Cheesecake on a plate with a slice on a small plate
    Easy Lemon Cheesecake
    Easy Lemon Cheesecake with a slice removed.
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    Easy Lemon Cheesecake

    Easy Lemon Cheesecake is a hit for a summer dessert. Either on a buffet, at a party or for a family lunch. Make ahead for an easy pudding.
    Prep Time25 mins
    Chilling time2 hrs
    Total Time2 hrs 25 mins
    Course: Dessert
    Cuisine: British
    Keyword: easy summer dessert cheesecake
    Servings: 8 servings
    Author: [email protected] Cooks

    Ingredients

    For the base:

    • 200 g digestive biscuits
    • 100 g butter

    For the cheesecake:

    • 1 lemon jelly
    • 500 g cream cheese
    • 150 ml double cream

    For the topping:

    • 150 g fresh berries e.g. raspberries
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    Equipment

    Bag of assorted baking parchment circles
    Baking parchment circle
    Wooden meat hammer with aluminium ends
    Rolling pin or meat hammer
    20cm shallow cake tin
    20cm/8-inch round shallow loose-bottomed cake tin

    Instructions

    Preparation:

    • Make the jelly up to 300ml only.
      Use as little hot water as necessary to dissolve the jelly and top up with cold water
    • Put in the fridge to cool but not begin to set - 10-20 minutes depending on the initial temperature
    • Line the cake tin with a baking parchment circle or thoroughly grease with butter

    For the base:

    • Crush the biscuits, e.g. put them in a bag and bash them with a rolling pin
    • Melt the butter and mix in the biscuit crumbs
    • Press the crumb mixture into the prepared tin. Put in the fridge to cool while you prepare the cheesecake

    For the cheesecake:

    • Beat the cream cheese until smooth. Add the cream and beat in
    • When the jelly is just beginning to thicken, beat it into the mixture.
      As long as the jelly is cool you can beat it in
    • Pour the cheesecake mixture over the base
    • Put in the fridge to set for at least an hour or two (depending on how set the jelly was), but it's fine overnight
    • Remove from the tin and remember to take off the parchment circle
    • Decorate with fresh fruit to serve.

    Notes

    Everyday Cooks tips:

    • To make 2 smaller cheesecakes use 15cm tins
    • Make ahead - up to 24 hours. Decorate just before serving

    Reader Interactions

    Comments

    1. Anne Marie says

      December 08, 2021 at 7:47 am

      Good morning Susie.
      I've just come across your website and your cheesecake looks the perfect recipe I want to make for a dinner with friends. My question is, could I put a jam fruit topping on the top when it's set? Thank you 😊

      Reply
      • Susie Collings says

        December 08, 2021 at 2:52 pm

        Hi Anne Marie, You can use a jam fruit topping. Anything that isn't too runny and you can spread fairly easily is fine - enjoy 🙂

        Reply
    2. Sue says

      August 07, 2021 at 5:58 pm

      Can I use a premade veggie jelly melted?

      Reply
      • Susie Collings says

        August 09, 2021 at 7:45 pm

        Hi Sue, The jelly for this recipe is only made to half strength so melting a pre-made one won't work. You can buy a vegan jelly to make up, e.g. by Just Wholefoods. Holland & Barrett sell them in the UK as well as some supermarkets. Also see the post for more information.

        Reply
    3. Olive Farrell says

      May 29, 2021 at 11:27 am

      I have been making this cheesecake for years since 70s I think but had forgotten the different quantities as I haven’t made it for awhile so I was very pleased to find it again so that I could make one for my son he loves his cheesecake thank you for your recipe it was lovely to find it again the first time I made it it was a recipe on the back of dream topping and you used your dream topping instead of cream but I always use cream now

      Reply
      • Susie Collings says

        June 02, 2021 at 12:43 pm

        Hi Olive, Yes, this recipe came from the 70s - one of my mum's friends gave it to us. Originally we used a can of cherry pie filling for a topping. BTW, I've also made a strawberry version.

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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