No Bake Cheesecake with Lemon Rind & Biscuit Base Recipe

Updated: Apr 16, 2020

This has been one of my favourite homemade desserts growing up. Mum would make it as an after school special and surprise us with its silky smooth nature & creamy tasting finish!

No Bake Cheesecake with Lemon Rind & Biscuit Base Recipe

Cuisine: Dessert

Author: Jeanette Tambakau

Prep time: 1 ½ hour

Cook time: Rest for at least 8 hours

Total time: 9 ½ hours

Serves: 8


  • 100g digestive biscuits

  • 50g palm oil-based margarine, softened

  • 2 x lemons

  • 10g powdered/sheet gelatine

  • 60ml hot water

  • 250g cream cheese

  • 100g icing sugar, sifted

  • 175ml evaporated milk

  • 220g apricot yoghurt


  1. Crush biscuits finely and mix with softened margarine. Press onto the base of a 20cm round loose-bottomed flan tin and chill.

  2. Grate the rind of the lemons and squeeze out the juice. Dissolve the gelatine in the hot water. Set both aside.

  3. Let cream cheese soften slightly at room temperature and then beat (by hand or with electric mixer) until smooth. Add icing sugar, lemon rind and juice, and beat until fluffy. Pour the gelatine in a steady stream while still beating, then add the milk and yoghurt. Stop once mixture is well-mixed.

  4. Pour filling onto the biscuit crust and chill overnight (minimum 8 hours).