This easy lemon cheesecake does not need baking, uses lemon curd and does not use condensed milk. You can either use store-bought lemon curd or make your own lemon curd from scratch – see my super easy lemon curd recipe by clicking this link here. Serve this quick and simple no bake lemon cheesecake recipe in glasses for cute individual servings!
These no bake lemon cheesecake pots are, in my opinion, as good as a baked cheesecake. I actually prefer the flavour as the beautiful dairy sweetness comes through from the lactose (naturally occurring sugars from dairy) and has the texture of cream cheese icing.
This no bake lemon cheesecake recipe sets a treat without gelatin, and uses Philadelphia cream cheese. Though using milk arrowroot biscuits is more traditional as a base for cheesecakes, I love using McVities Digestive biscuits. They have a little saltiness to them that juxtapositions beautifully against the sweet tanginess of the lemon curd cheesecake layer perfectly, and have more texture to them than a Milk Arrowroot biscuit.
The addition of unsweetened Greek yoghurt gives the cheesecake an extra tanginess and counterbalances the richness of the cream cheese and lemon curd. You can either make this in a cake tin, or for a fun change, I like to spoon the ingredients loosely into small glasses, or use pretty jam jars you’ve kept, washed and stored.
These individually portioned lemon cheesecake pots also removes worrying about whether the cake will “set-up” (set) in the fridge in time. Even if you only have an hour or two before you have to have these babies ready, because they are spooned into individual serves it doesn’t matter if the cream cheese layer is a little soft when you serve them. In fact, in my quick survey of family who have enjoyed these, they prefer this no-gelatin recipe, because it is creamier and less gelatinous than a cheesecake that relies on gelatin to set.
Adults and kids will love this recipe as a sweet treat to end a meal, instead of a birthday cake, or if you make them in old jam jars, pop the lids on and they’re a fancy portable dessert you can bring with you on your next picnic!
“This no bake cheesecake is as good as a baked cheese cake” _Nourished Heritage Home 2023.
Easy no bake lemon cheesecake – served in pots
Equipment
- 1 whisk, handheld electric beaters, or a stand mixer
- 1 mixing bowl
- 6 to 8 small ramekins, short (low-ball) glasses or empty jam jars
Ingredients
- 250 g Philadelphia cream cheese full fat
- 4 to 6 Tablespoons of Lemon Curd more or less depending on your taste
- 6 Tablespoons Heaped Tablespoons of full fat Greek yoghurt
- 1 Packet McVitites Digestive biscuits crumbled
Instructions
- Soften the Philadelphia cream cheese by either leaving it out for a few hours at room temperature, or for short 30 second bursts in the microwave (check on it frequently, you don’t want to cook the cheese, you just want it to soften).
- To the mixing bowl add the cream cheese and lemon curd. Beat with the paddle attachment until the cream cheese has softened. Add the Greek yoghurt and continue to beat until the mixture has thickened.
- Crumble the biscuits into the bottom of your ramekins, low-ball drinking glasses or glass jars (I like using a glass vessel, as it shows off the beautiful layers of the biscuit, lemon cheesecake and toppings. You'll need 2 to 3 biscuits per glass.
- Spoon the lemon cream cheese mixture on top of the biscuit layer.
- Place the glasses or glass jars into the fridge for at least 6 to 8 hours to allow the cream cheese to set.
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