No-Bake Lemon Cheesecake: Easy, Irresistible & Ready in 10 Mins

Q: Can I use condensed milk instead of cream?

Yes, you absolutely can. In fact, using sweetened condensed milk instead of heavy cream is a popular variation for no-bake lemon cheesecake . It gives the filling a denser, silkier texture with built-in sweetness. If you use it, skip the powdered sugar or reduce it significantly to avoid an overly sweet dessert. This version also tends to set more firmly and doesn’t require whipping the cream separately. It's a great option if you’re short on time or prefer a less airy texture.

Q: Do I need gelatin to help it set?

Not at all— this recipe is designed to set without gelatin . The combination of full-fat cream cheese and either whipped cream or condensed milk helps the filling firm up beautifully as it chills. However, if you live in a very warm climate or need the cheesecake to hold up during transport, you can add 1 teaspoon of powdered gelatin bloomed in warm water. For gelatin-free success, be sure to use full-fat ingredients, chill the cheesecake overnight, and avoid overmixing the filling.

Question 1

Can I use condensed milk instead of cream?

Accepted Answer

Yes, you absolutely can. In fact, using sweetened condensed milk instead of heavy cream is a popular variation for no-bake lemon cheesecake. It gives the filling a denser, silkier texture with built-in sweetness. If you use it, skip the powdered sugar or reduce it significantly to avoid an overly sweet dessert.
This version also tends to set more firmly and doesn’t require whipping the cream separately. It's a great option if you’re short on time or prefer a less airy texture.

Question 2

Do I need gelatin to help it set?

Accepted Answer

Not at all—this recipe is designed to set without gelatin. The combination of full-fat cream cheese and either whipped cream or condensed milk helps the filling firm up beautifully as it chills. However, if you live in a very warm climate or need the cheesecake to hold up during transport, you can add 1 teaspoon of powdered gelatin bloomed in warm water.
For gelatin-free success, be sure to use full-fat ingredients, chill the cheesecake overnight, and avoid overmixing the filling.

Question 3

How tart is it?

Accepted Answer

The tartness level is just enough to give the cheesecake a refreshing citrus zing without overwhelming the sweetness. Using both lemon juice and zest ensures a bright lemon flavor, while the sugar and cream cheese balance everything out.
If you prefer a sweeter flavor, you can cut back on the lemon juice slightly or add a tablespoon of honey or maple syrup. For extra tang, add a spoonful of Greek yogurt to the mix.

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