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No Bake Lemon Cheesecake: recipe

What's better than a simple no bake lemon cheesecake? Try this recipe, it’s easy and it doesn’t take more than 30 mins to prepare and just about 3 - 4 hours in the fridge till it sets!

Alina Menon


  • 15 - 18 - digestive biscuits

  • ½ - cup melted butter

  • ¾ - can condensed milk

  • 200 ml - fresh cream / whole cream (amul tetra pack works)

  • 2 tbsp - hung curd or paneer

  • 2 - 3 tbsp - lemon juice

  • 1 tsp / pinch - lemon zest (optional)


  • Electric beater

  • Bowl

  • Measuring spoons and cup

  • Spoon


  1. Crush digestive biscuits. Add melted butter and mix till it becomes crumbly but it should stay together. Spread it around the tin (8 inch low pan) and put it in the freezer.

  1. In a bowl beat together on high speed for about 2 minutes, condensed milk and fresh cream / whole cream (you can use the fresh cream Amul tetra pack). Stop beating and add in the hung curd or paneer and start beating again.

  1. Stop beating and add in lemon juice and stir it in. Add lemon zest (optional)

  1. Take out the tin / pan from the fridge and pour the mixture on top of the base. Your mixture should be thick and NOT runny.

  1. Put tin / pan in the fridge for 3 - 4 hours. When you feel it’s done after a couple of hours, check it and enjoy!

Credits: My mom. She gave me this recipe.

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