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Lemon (No-Cheese) Cheesecake

No Cheese Cheesecake

I made this No-Cheese Cheesecake a couple of years ago and I’ve just remembered just how genius it was. We were rushing to head out to Womad Festival and I was whipping this up for a dessert challenge that was supposed to include cheese. However, as a lifelong certified cheese-hater (yuk! can’t stand the stuff) I had to get creative.

Working with the principles of a cheesecake but using double cream, condensed milk and lemon for the ‘cheese’ bit I have made a Lemon Cheesecake with no cheese. Hoorah!

The photo here should be a guide only, I made a couple of mistakes. Firstly the biscuits needed to be bashed up and a lot finer for the base, and secondly it needed longer in the fridge to chill and firm up the topping. However, this was a big hit with the boyf and my friends. They loved the citrus-y, creamy topping with the crunchy biscuit base. It was a great summer dessert or if you’re looking for something refreshing in your pud.

Lemon (no-cheese) Cheesecake

  • 300g Digestive Biscuits
  • 120g Butter, melted
  • 3 Lemons, zested and juiced
  • 280ml Double Cream
  • 1 can of Condensed Milk (approx. 397g)
  • Dried Rose Petals, to garnish (optional) (I got mine from Sous Chef)
  1. Crush the digestive biscuits either in a food processor or with a rolling pin, plastic food bag and clean tea towel (give it a good bashing!) until relatively crumb-y.
  2. Stir the melted butter into the biscuits crumbs and make sure they are well coated.
  3. In a prepared round tin, push the buttery biscuits crumbs into the base. Really push down, using your fingers is best, to get the base nice and tight.
  4. Cover the base with cling film and pop in the fridge to chill for at least 1 hour.
  5. Next, stir the lemon zest into the condensed milk and then gradually mix in the juice. Do this a little at a time to ensure the mixture doesn’t curdle. With lots of stirring it should combine well.
  6. In a separate bowl whip the double cream until it is firm and holding stiff peaks before gently folding it into the lemon-y condensed milk mixture. Be rather careful to not over-stir at this point.
  7. Remove the biscuit base from the fridge and spread the mixture over the top. Cover the whole tin with cling film and allow the ‘cheesecake’ to set in the fridge for a minimum of 3 hours but overnight would be best.
  8. Serve with sprinkling of dried rose petals.

Enjoy!