Lemon Cheesecake-unbaked

Total Time
15 mins
0 mins

I've been making this for years without a recipe, so when dale! asked me for the recipe, I had to stop and think. I also use the same mix (less lemon juice) for a pineapple cheesecake. You can add sugar, but I love the tart lemon flavour. If you like your base right up the side of the cheesecake, double the base mixture-I like more cake, less crumbs!

Skip to Next Recipe




  1. Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
  2. Filling: Beat the cheese and condensed milk in a food processor until smooth.
  3. Add the juice and zest and process to mix.
  4. Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
  5. Pour into the processor, and mix well.
  6. Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
  7. Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.