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No Bake Lemon Cheesecake Slice

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This No Bake Lemon Cheesecake Slice combines two of my favourite things AND it can also be made using a Thermomix!

No Bake Lemon Cheesecake Slice

I have a bit of a love affair with all things lemon (especially when cheesecake is also involved!) and although I’ve been making this no bake Lemon Cheesecake Slice for years, it had been a really long time since I last made it as I just have no self control!  Because it’s cut into small pieces, it means I don’t have much (ok, NONE!) hesitation in grabbing a piece or two from the fridge to enjoy for BOTH morning and afternoon tea – see no willpower at all!

No Bake Lemon Cheesecake Slice

This is a deliciously creamy cheesecake with just the right amount of lemon (you can even add a little extra juice or zest if you want to) which makes it the perfect dessert for your next party, special occasion or you can simply make it because you feel like eating something indulgent – no judgement here!

Thermomix Lemon Cheesecake Slice

Although this slice will be set after around six hours in the fridge, if possible it’s best to make it the day before you need it and let it chill and set overnight. I know it will be hard to resist, but it’s worth it I promise! While you are waiting for this slice to set, you could make yourself these no bake Lemon and Coconut Balls instead as a reward for your patience!

Thermomix Lemon Cheesecake Slice
Print Recipe
4.5 from 12 votes

No Bake Lemon Cheesecake Slice

This no bake Lemon Cheesecake Slice has become one of my favourite recipes as it's soooo easy to make (both conventionally and using a Thermomix) and it tastes amazing!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Servings: 24 pieces

Ingredients

  • 250 g plain biscuits
  • 130 g melted butter
  • 395 g tin sweetened condensed milk
  • 500 g cream cheese - softened
  • 3 tsp gelatine
  • ¼ cup boiling water
  • 1/4 cup lemon juice
  • Finely grated rind of two lemons

Instructions

  • Line a 28x18cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the Lemon Cheesecake Slice once it has set.
  • Crush the plain biscuits until they resemble fine crumbs either using a food processor or placing them into a zip lock bag and crushing with a rolling pin.
  • Place the crushed biscuits and the melted butter into a large bowl and stir until they are well combined. Transfer the mixture to your prepared tin and press down with the back of a spoon to flatten. Place the slice tray into the fridge until required.
  • Place the softened cream cheese into the bowl of an electric mixer and beat on a medium speed for approximately 4 minutes, or until smooth. The time it takes to beat the cream cheese will depend on it’s temperature.
  • Dissolve the gelatine into the boiling water and add the mixture along with the condensed milk to the bowl with the cream cheese, and mix on a medium to high speed for 3 minutes or until the cheesecake mixture is smooth and creamy.
  • Add the lemon juice and the lemon rind and mix on a medium speed for a further 1 minute to combine.
  • Transfer the cheesecake mixture to the slice tin and gently smooth the surface. Place the Lemon Cheesecake Slice into the fridge for a minimum of six hours (preferably overnight) to set before cutting into pieces to serve.

Notes

The time it takes for the cheesecake mixture to become smooth and creamy will depend on the temperature of your cream cheese.
If you can, leave the slice overnight in the fridge to ensure it’s completely set.
If your lemons are small, add the rind of an extra lemon to your cheesecake mixture.

No Bake Lemon Cheesecake Slice

Thermomix No Bake Lemon Cheesecake Slice Recipe

  1. Line a 28x18cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
  2. Place the butter into your Thermomix bowl and cook of 2 minutes, 60 degrees, speed 2 to melt.
  3. Add the biscuits and blitz for 5 seconds on speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, speed 5 or until the biscuits have completed crushed and have combined with the melted butter. 
  4. Transfer the biscuit mixture to your prepared slice tin and push down with the back of a spoon to flatten the surface. Place the slice tin in the fridge until needed.
  5. In a clean bowl, add the softened cream cheese and mix for 20 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, speed 4 or until it’s smooth.
  6. Dissolve the gelatine into the boiling water and then add it to your Thermomix bowl  along with the condensed milk and mix for 15 seconds, speed 4.
  7. Scrape down the sides of the bowl and add the lemon juice and the lemon rind and mix for 10 seconds on speed 4 to combine before scraping down the sides of the bowl and mixing for a on speed 5 for a further 15 seconds or until the mixture is completely smooth – the time it takes will vary depending on the temperature of your ingredients.
  8. Transfer the cheesecake mixture to the slice tin and gently smooth the surface. Place the Lemon Cheesecake Slice into the fridge for a minimum of six hours (preferably overnight) to set before cutting into pieces to serve.

For more simple cheesecake and slice recipe, grab your copy of our Cakes and Cheesecakes eBook plus our No Bake Slices and Bars eBooks (both regular and Thermomix versions available) from our eBook store.

 

Comments

  1. Can’t wait to try this but was wondering how much lemon juice please? Recipe states ? cup lemon juice. Thank you

    Reply

    • Hi Donna, I just mean a plain biscuit with no added flavour, I use Arnott’s Marie Biscuits but you can also use a digestive biscuit or something similar. I hope that helps 🙂

      Reply

  3. I have been using this same recipe for around 20 years, but using evaporated milk instead of condensed. It works really well and everyone loves it. I expect the condensed milk will make it sweeter.

    Reply

  4. Can you make this with orange juice and rind?
    Might make it tonight for my sister in laws birthday tomorrow!
    Also will it set without gelatine?
    Thank you 🙂
    Andy

    Reply

  6. Would this freeze ok? It’s only me who eats sweets and this would be ideal to have in portions in the freezer! Thanks

    Reply

  8. 5 stars
    This recipe has been a firm family favourite for the past 30+ years. I use Arnott’s Nice biscuits for the base, 1/3 Cup lemon juice and only 1 teaspoon of gelatine onto 1 tablespoon boiling water – yum i might have to make one now just thinking of it.

    Reply

  9. Making this for the first time currently in the fridge setting! I want to serve it one day from now (after I’ve taken it out of the fridge overnight, serve the next day at a party). How long does it keep and is it best stored in the fridge? Air tight container once it’s set and cut?

    Reply

  10. 5 stars
    Made this for a work function. Cut in squares and put in patty cake thingies for easy individual serves.

    Everyone loved this recipe!

    Reply

  11. I like the amount of gelatin that you use in this. Firms it up nicely for a slice. I drain a tin of cherries well, stir them through at the end. Then turn the juice into a firm jelly, and pour over the top when slice is set. Will always make it with the gelatin now, so much easier to handle. Thanks

    Reply

  12. Hi Lauren,
    Thank you for this amazing yet simple recipe! I just have one question for you. Most traditional no-bake cheesecake recipes use thickened cream. Your recipe does not require cream to be added. Will this make any difference?
    Thanks.

    Reply

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