Home » On shelf » Super-easy lemon cheesecake

Super-easy lemon cheesecake

August 14, 2017 (Last Updated: January 20, 2023)

Super-easy lemon cheesecake

Gone are the days of overly fussy cheesecakes! Condensed milk makes this version quick, super-easy and oh, so dainty…

COOKING TIME: 30 mins + 1 hr, to chill | SERVES: 3

INGREDIENTS

CRUST

50g melted butter
100g ginger biscuits, crushed into crumbs

CHEESECAKE FILLING

5g gelatine powder
30ml (2 tbsp) cold water
125g cream cheese, at room temperature
½ tin (190g) condensed milk
zest of 1 lemon + extra, to garnish
60ml (4 tbsp) lemon juice
125ml (½ cup) fresh cream, whipped to stiff peaks
fresh blueberries, to serve

METHOD

For the crust, mix the melted butter into the ginger biscuit crumbs (blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them).

Spoon the ginger biscuit crust into 3 serving glasses and refrigerate, 5 – 10 minutes.

For the filling, soak the gelatine powder in the cold water and set aside until needed. Stir the cream cheese to soften, then add the condensed milk, lemon zest and juice. Beat together with an electric mixer until smooth.

Melt the gelatine on high in the microwave, 8 seconds, and stir it into the condensed milk mixture. Gently fold in the stiffly whipped fresh cream, divide the mixture over the crusts and place the glasses, covered, in the fridge, 1 hour. Serve topped with fresh blueberries and extra lemon zest to garnish.

Print Recipe

Super-easy lemon cheesecake

Serves: 3

Cooking Time: 30 mins + 1 hr, to chill

Ingredients

CRUST
50g melted butter
100g ginger biscuits, crushed into crumbs
CHEESECAKE FILLING
5g gelatine powder
30ml (2 tbsp) cold water
125g cream cheese, at room temperature
½ tin (190g) condensed milk
zest of 1 lemon + extra, to garnish
60ml (4 tbsp) lemon juice
125ml (½ cup) fresh cream, whipped to stiff peaks
fresh blueberries, to serve

Instructions

For the crust, mix the melted butter into the ginger biscuit crumbs (blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them). Spoon the ginger biscuit crust into 3 serving glasses and refrigerate, 5 – 10 minutes.

If you loved this super-easy lemon cheesecake recipe, then you will definitely enjoy these recipes (take our word for it):

Peppermint Crisp fridge tart (one of your all-time favourites)
Ricotta and lemon cakes (some of Sicily’s most beloved flavours)
The Gourmet Greek lemon tart (made with love)
Classic lemon tart (everyone loves a classic – and this lemon tart is a real winner)
Zesty lemon fridge tart (a refrigerated tart requires no cooking and works as well at tea time as it
Peri-peri chicken livers with ciabatta toast (can’t. stop. eating. this.)