No-Bake Lemon Cheesecake – Back to Basics

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A Delicious, Sweet and Easy No-Bake Lemon Cheesecake! Part of my Back-To-Basics Series!

So heyyy there, I’m back with another Back to Basics recipe! That’s right, I thought I would post another delicious recipe, but explain it down to the ground so that anyone and everyone can enjoy it and make it! 

This is my fifth recipe in my Back to Basics series, and I am loving them all so far! Everything else has either been Vanilla themed, or Chocolate themed, so I thought I would delve down the lemon route. 

My No-Bake Vanilla Cheesecake was a wonderful hit in the Back to Basics series, so I know you will all love this fresh and fruity No-Bake Lemon Cheesecake as well! 

The basic premise of this No-Bake Lemon Cheesecake is extremely similar to the Vanilla version. The only real difference is swapping out the Vanilla for the Lemon! 

The reason that I thought posting a new recipe for such a similar recipe, is partly because people google for a certain recipe, and this version will come up, as well as the other one. Also, because who doesn’t love a new recipe?!

For this beauty, I thought I would use Shortbread Biscuits in the base of the Cheesecake. This is to show that you can use pretty much any and all biscuits for a cheesecake base! I mainly use Digestives as they’re so classic, but Shortbread is delightful. 

Blitzing up shortbread for a biscuit base, add a little melted butter, and pressing into the bottom of an 8″/20cm Deep Springform Tin and squishing it down firmly results in a delicious biscuity base. 

If you wanted to use another biscuit that is basic, and not covered in chocolate and has no filling, the butter is always 150g. If you are using a biscuit with a filling (such as an Oreo) or a Chocolate Digestive, lower the butter to 125g. 

The reason you have to change the amount of butter is that the butter can make the filling/chocolate melt, and too much butter for those biscuits would be a greasy mess. Shortbread and Digestives are interchangeable, however!

For this recipe, I use Philadelphia Original. It’s the full-fat version, and this is the only version you should use! You cannot use the light, or lightest ones, as it won’t set. You can use Mascarpone instead, or a shop own-brand cream cheese instead. 

I prefer Philadelphia original for this particular recipe, as the tartness of the Cream Cheese mixes really well with the Lemon juice, but if you prefer it sweeter, you can use Mascarpone. 

One key point about Mascarpone, however, it is more likely to split in comparison to Philadephia as it needs less whipping in general! If you are in other countries, you just need to use your fattiest cream cheese you can find!

So, once you whisk your Cream Cheese and Icing Sugar together so that they are smooth, you can pour in your liquid double cream. I MUCH MUCH MUCH prefer to do it this way, but you can whip the cream separately and fold it in. 

Once I have started whisking in the liquid double cream, and it has started to thicken, I will slowly pour in the lemon juice as it whisks. The lemon juice, as long as it’s not added too quickly, will thicken the mixture quite a bit. 

If you want your cheesecake to be a bit more ‘yellow’ to represent the flavour of the cheesecake, you add the food colouring in at the same time as the lemon juice. Once all finished and delicious, spread it over the base, and leave the cheesecake to set in the fridge for AT LEAST 5-6, or preferably overnight. 

Leave the cheesecake the longer, the better. Some times, I have accidentally forgotten or neglected to decorate a cheesecake for a couple of days, and taken it out of the tin and it’s set PERFECTLY. If you find after setting overnight, your cheesecake is still very soft, it wasn’t whisked up enough.

I then decorate my cheesecake as per usual, with some whipped cream swirls, and the theme of the cheesecake. This time? Lemon slices, and lemon zest. All done, and delicious. The cheesecake is light, moussey, and DELIGHTFUL. Enjoy. x

4.17 from 6 votes
No-Bake Lemon Cheesecake!
Prep Time
15 mins
Cook Time
10 mins
Setting Time
6 hrs
Total Time
6 hrs 25 mins

A Delicious, Sweet and Easy No-Bake Lemon Cheesecake! Part of my Back-To-Basics Series!

Course: Dessert
Cuisine: Cheesecake
Keyword: Lemon, No-Bake
Servings: 14 Slices
Calories: 475 kcal
Author: Jane's Patisserie
Biscuit Base!
  • 300 g Shortbread Biscuits
  • 150 g Unsalted Butter
Cheesecake Mix!
  • 600 g Full-Fat Cream Cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 75 ml Lemon Juice (about 3 lemons)
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Lemon Slices
  • Lemon Zest
For the Biscuit Base!
  1. Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.

  2. Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm Deep Springform Tin.

For the Cheesecake Mix!
  1. Add your Cream Cheese to a stand mixer bowl, or a large bowl. Add in your Icing Sugar, and whisk till smooth using the whisk attachment on the Stand Mixer, or using the whisks on your Electric Hand Whisk.

  2. Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice (and yellow food colouring if using), and whisk again.

  3. Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.

  4. Once whisked, spread over the Biscuit Base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.

For the Decoration!
  1. Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip.

  2. Add a bit of Lemon per slice, and sprinkle over some Lemon Zest.

Recipe Notes
  • This Cheesecake will last for 3 days, in a fridge. 
  • I recommend using this 8"/20cm Springform Tin
  • I use a 2d Closed Star Piping Tip to decorate this Cheesecake!
  • I use 600g Cream Cheese as I like the tin to be full. You can use 500g instead, or up to 750g and the recipe will still work. 


Nutrition Facts
No-Bake Lemon Cheesecake!
Amount Per Serving
Calories 475 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Cholesterol 119mg40%
Sodium 263mg11%
Potassium 113mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 1335IU27%
Vitamin C 2.2mg3%
Calcium 73mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Rachel
    March 15, 2020 at 1:53 pm

    Now One of our favourites ! I’m wanting to add white chocolate to this recipe but not sure when too – before the lemon juice is added or could it curdle? I added a tiny bit to some left over mixture a few days ago and it was divine!

    • Jane's Patisserie
      March 15, 2020 at 8:47 pm

      I would add the lemon in and whisk it fully, and then fold through the white chocolate! It shouldn’t curdle!

    • Dee
      April 5, 2020 at 2:21 am

      hi, what is double cream?

    • Jane's Patisserie
      April 5, 2020 at 9:22 am

      It is our fattiest liquid cream – about 47% fat. I believe your closest is heavy cream, but thats only about 35% from what I’ve read so you need to whip it up really well!

  • Sarah
    March 14, 2020 at 3:14 pm

    Could I add sherbet to the lemon cheesecake or would it affect it setting?

    • Jane's Patisserie
      March 14, 2020 at 8:29 pm

      In all honesty, I haven’t got a clue! I imagine it could dissolve and not necessarily have the correct effect?!

  • Rebecca
    March 8, 2020 at 4:44 pm

    Could I use Lemmon curd in this instead of lemon juice?

    • Jane's Patisserie
      March 8, 2020 at 7:38 pm

      I would stick to the lemon juice as it helps it set – but you can swirl some in the top, or decorate with it!

  • Emma Reidy
    February 5, 2020 at 10:24 am

    I’m looking to make a gold themed cheesecake as a gift and I was wondering could I add green food coloring to the cheesecake mix to give it a green color would that effect the taste?

    • Jane's Patisserie
      February 6, 2020 at 8:32 pm

      As long as you use a good quality colouring (Such as sugar flair, pro gel, etc) where you need very little colouring, it won’t effect the taste. If you use cheap and nasty ones from the supermarket, they can cause problems.

    • Emma
      March 4, 2020 at 11:55 am

      I meant a golf themed caked😅 perfect thank you!

  • Sophie
    January 28, 2020 at 7:44 pm

    A friend of mine has hinted that he would like a lime cheesecake. This is my usual go-to website for everything and this recipe is the closest I could find, do you think swapping everything lemon in this recipe for lime will work?
    Thanks in advance x

  • Mark
    January 13, 2020 at 1:47 pm

    3 stars
    When making the base using the stated amounts I found when I added the melted butter, the mix was so wet, I ended up having to add more shortbread and even some digestives before I could out it in the tin. How did others find using 150g of butter? I thought it sounded a lot but assumed it would work but I think half the amount would have worked

    • Jane's Patisserie
      January 14, 2020 at 12:31 pm

      As with all of my biscuit bases, I use those quantities. It can depend on the shortbread you use I guess, but standard shop bought worked well for me!

  • Toby
    December 30, 2019 at 9:15 am

    Hi jane, im very impressed you mentioned u prefer whisking everything together after pouring the double cream mixture to the cheese. I would like to know whats the difference between your preferred way and whisking the double cream first separately. Many thxx.

    • Jane's Patisserie
      December 31, 2019 at 8:43 am

      I find my way sets much better – always have and it’s never failed me!

  • Sophia
    November 28, 2019 at 3:49 pm

    Hi Jane,
    Can the cheesecake mix be done with half mascarpone and half double cream? Thanx

    • Jane's Patisserie
      November 28, 2019 at 5:27 pm

      Hiya – do you mean to make a smaller one? mascarpone is cream cheese, so can be used for the cream cheese, but not the double cream.

  • Sue Fawell
    November 28, 2019 at 6:48 am

    Can this recipe be frozen? Want to batch cook cheesecakes and freeze them i preparation for an event and these sound perfect 😀😀

    • Jane's Patisserie
      November 28, 2019 at 5:27 pm

      Hiya! Yes it can – I recommend setting it for while in the fridge first, and then putting in the freezer!

  • Sandy
    November 22, 2019 at 2:18 pm

    5 stars
    This cheesecake is DELICIOUS and perfectly lemony!

  • Lisa
    November 22, 2019 at 1:34 pm

    2 stars
    This is way too lemony for me. I used 2 and a half small lemons but found it so sour I had to use nearly 50g extra icing sugar.
    It’s currently setting in the fridge, I’m hoping it won’t taste as tarte when it’s chilled but I really don’t think my family are going to like it.

    • Jane's Patisserie
      November 22, 2019 at 1:40 pm

      Everyone has their own personal tastes, but a lemon cheesecake is meant to taste like Lemon. If you don’t like lemon, I would suggest not making a lemon flavoured recipe.

  • Joyce Diubois
    October 29, 2019 at 4:14 pm

    I wanted to know how to get the set torte out of the baking ton when it is set ???

    • Jane's Patisserie
      October 29, 2019 at 4:31 pm

      As I recommend using a springform tin, you unclip the tin, and pull the tin off!

  • Kelly
    October 26, 2019 at 12:48 pm

    5 stars
    Hi, I made this cheesecake today and it’s turned out lovely. The only problem I have is getting the bottom of the tin off the biscuit base. I bought the tin you recommend but because of the groove at the bottom I can’t get it off without breaking the biscuit part. Do you have any tips for in the future please? Was I meant to line the tin?

    • Jane's Patisserie
      October 26, 2019 at 4:00 pm

      I run a knife around the edge underneath and then lift it off – I don’t line cheesecake tins ever as I find it very faffy to get it off afterwards! x

  • Arch
    October 2, 2019 at 7:10 am

    Hi Jane,
    Great recipe. Thank you for sharing.
    Do you think this recipe could be made using bottled lemon or lime juice?

  • Emma
    September 17, 2019 at 2:31 pm

    Hi do you need to use so much Philadelphia would around 300g be enough and keep the other ingredients the same?

    • Jane's Patisserie
      September 17, 2019 at 8:31 pm

      I would recommend sticking to the recipe. The proportions are correct as they are.

  • Jessica
    August 31, 2019 at 10:54 am

    5 stars
    Perfect! I made this and I also made your lemon curd (and piped it over the top to decorate). It was absolutely delicious, set perfectly and recipe easy to follow. I have now tried so many of your recipes and never had a fail, thank you!

  • Cherie
    August 8, 2019 at 4:40 am

    Hi Jane! Im a hugeeeeee fan of your recipes, they never fail!!!! Can I covert this recipe into cheesecake mini cups? How many cups do you reckon i can make with this recipe?

  • Jane Francis
    July 17, 2019 at 8:03 pm

    I have made several of your fabulous no bake cheesecakes. I have frozen them and wondered how long they take to defrost. Either in fridge or just in cool room? We are at wedding all day on the Saturday and want to have them for lunch the following day. We won’t be home till the Sunday so wasn’t sure whether to take out of freezer on the sat am and leave in fridge or cool room. Any advice greatly received. Love these recipes, so simple but sooooooo delicious!

    • Jane's Patisserie
      July 18, 2019 at 9:49 am

      I would personally leave it in the fridge overnight, unless you have a couple of hours on the Sunday until you want it? Then it should be fine to leave out on the side till you eat it!

  • Sue Briggs
    June 6, 2019 at 1:34 am

    I would love to make this, but can you please convert the recipe to American measurements? Thank you!

    • Jane's Patisserie
      June 6, 2019 at 9:23 am

      You can use the switch in the recipe that says “US Measurements” – or buy some digital scales so you can make any recipe!

  • Sonya Davis
    June 6, 2019 at 12:22 am

    Please tell me what icing sugar is also double cream.

    • Jane's Patisserie
      June 6, 2019 at 9:23 am

      Icing Sugar is a type of sugar used to make buttercream – it’s very fine and powder like. Double Cream is out fattiest liquid cream.

    • Rebecca
      July 4, 2019 at 2:09 am

      Sonya, icing sugar is what we in America call powdered sugar. We also do not have double cream, we have whipping cream. Oh how I miss European grocery stores! Good luck.

  • Mandy
    May 30, 2019 at 3:41 pm

    Hi Jane, would this base work with ginger biscuits? If so would I need to alter the amount of butter? Thanks

    • Jane's Patisserie
      May 30, 2019 at 5:39 pm

      Yes! And if they’re a dry biscuit (Without filling), the 150g should be fine, but you can reduce it to 135g if you wanted!

  • Judith
    May 30, 2019 at 11:13 am

    5 stars
    Looks fab as usual. I never thought of using shortbread, must try that! Applying your basic recipe for cheesecake I’d previously made a lemon cheesecake (before this was posted) and a raspberry and white chocolate (also before I found your website) but used ginger biscuits which went down a treat! I must have another go now with your version of this. We’ve just polished off your Rolo Tart I made a few days ago, yum! Keep baking and posting, we love the recipes! x


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