Classic lemon cheesecake

Stick to the classics, they're classic for a reason.

  • 20 mins preparation
  • 8 hrs marinating
  • Serves 10
  • Print
With an easy biscuit base and a smooth and creamy citrus filling, this beautiful no-bake cheesecake recipe is one you'll want to make again and again.
Looking for more cheesecake recipes?


Classic lemon cheesecake
  • 2 cup (200g) morning coffee or shredded wheatmeal biscuit crumbs
  • 125 gram butter, melted
  • 1 teaspoon ground cinnamon
  • whipped cream, to serve
  • 250 gram cream cheese, chopped
  • 395 gram can sweetened condensed milk
  • 1/3 cup (80ml) lemon juice
  • 1 lemon, plus extra lemon and lime rind, to serve
  • 1/2 teaspoon vanilla essence


Classic lemon cheesecake
  • 1
    Combine biscuit crumbs, butter and cinnamon in a bowl. Press firmly into base and sides of a foil- or plastic wrap-lined 20cm pie plate. Chill until firm.
  • 2
    Make filling by using an electric mixer to beat cream cheese until smooth. Gradually stir in condensed milk, followed by lemon juice, lemon rind and vanilla essence until creamy. Pour into shell.
  • 3
    Chill overnight before serving with cream and extra lemon and lime rind.


A 250g packet of biscuits makes more crumbs than required. Use crumbs to sprinkle over ice-cream or add to crumble toppings. Biscuit crumbs can also be kept in freezer.

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