Ready to whip up a dessert that feels fancy but barely needs any effort? This Super-easy lemon cheesecake skips the fuss and delivers pure creamy, zesty indulgence — thanks to a no-bake base, condensed milk, and a silky lemon-cream cheese filling. Perfect for when you want dessert fast, but with all the wow.
Super-easy lemon cheesecake
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.
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.
