Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
This lemon crunch cheesecake is an excellent low cost pudding / dessert.
It's great if you’re entertaining and also living off a limited budget.
The limited number of ingredients used are “basics” that hopefully you'll find in your local supermarket.
Like my other cheesecake ingredients this no bake lemon cheesecake is made from “lighter” (reduced fat) ingredients.
If you use or can get those you’ll save on your waistline too!
You know folks, this cheesecake recipe just goes to show that food doesn’t have to cost the earth.
Nor does it have to take lots of ingredients to come up with a masterpiece that will impress your guests, or just satisfy your families cravings for a sweet treat!
Now I know I’m completely banging on about “less is more” at the moment, but seriously it really is!
With this low cost lemon crunch cheesecake, you’re only using 6 basic ingredients and you’re getting 8 slices of dessert heaven.
Whilst being a lighter lemon cheesecake recipe it's still absolutely packed full of flavour. Once to start to eat a slice though, watch you're not temped to eat another straight away!
Fortunately any left-over slices (if there are any) can easily be frozen.
Not only does that give you a supply of lemon crunch cheesecake for future, but also removes the temptation of eating the whole lot in one sitting!
Inspiration for this Lemon Crunch Cheesecake
I had idea of coming up with a really simple lemon cheesecake recipe, when I was asked for a budget dessert recipe from a colleague.
It had to be one that had a different twist on it from all those others listed on Google.
That different twist here is the ginger “crunch” element.
I’ve made the base from ginger nut biscuits instead of digestive biscuits (graham crackers for those of you in the U.S.).
That adds a whole new element of flavour and also a crunchy bite which really compliments the creamy lemon topping!
OK, nearly enough tantalising! But make sure to check out my other popular cheesecake recipes below just before the details on how to make this recipe for lemon cheesecake!
For this Lemon Crunch Cheesecake you may need…
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
- Food processor (if you have one)
- Rolling pin (if you don't have a food processor)
- Saucepans
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Measuring jug
- Whisk (if you don't have a stand mixer)
- Stand mixer (if you have one)
- Pyrex mixing glass bowl
- Large mixing bowl
- Grater
- Kitchen knives
- Palette knife
This is the deep round cake tin with loose base that I use in the making of this lemon crunch cheesecake and many of my other cheesecakes too.
It's easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you're removing it prior to serving.
I also find it easier to use with my no bake cheesecake recipes than cake tins that clip together at the side.
Those I find are better for baked cheesecakes!
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Other Popular Cheesecake Recipes For You To Make!
- Peanut butter chocolate chip cheesecake - A mouthwatering chocolate biscuit base topped with delicious chocolate chips and peanut butter then finished with a velvety chocolate ganache!
- White chocolate and raspberry cheesecake - A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
- The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get. No matter what the season is this cheesecake is perfect for all occasions!
- This easy no-bake caramel cheesecake recipe is delicious. Smooth and creamy it's a great recipe for entertaining or indeed any occasion!
Lemon Crunch Cheesecake Recipe
This lemon cheesecake is sure to go down a storm at your dinner parties.
If there's any left to freeze I find it's best to cut the cheescake up into individual slices and keep them in individual airtight containers.
Remove the slices of lemon first though. You can top with fresh slices once defrosted!
You can make this cheesecake gluten-free by swapping the ginger nut biscuits for gluten-free ones if you can get them.
Oh, and I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Lemon Crunch Cheesecake Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 100 g unsalted butter
- 200 g ginger nut biscuits
- 405 g can light condensed milk
- 200 g light soft cheese
- 150 ml light double cream
- Juice and finely grated zest of 2 large lemons
- 1 small lemon for decoration
Instructions
- Blitz the ginger nut biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
- Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place into the fridge for a minimum of 20 minutes.
- In a bowl whisk the condensed milk to slightly soften it and then gradually whisk in the lemon juice and zest. Then fold in the cream cheese.
- In a separate bowl whip the cream by hand or use a stand mixer until it just begins to go stiff. Then fold the cream into the lemon mixture and pour the whole mixture over the biscuit base. Smooth over with a palette knife.
- Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with thin slices of lemon.
Dannii @Hungry Healthy Happy
I am totally obsessed with any kind of lemon dessert through pregnancy, so this sounds perfect for me. I have never made a cheesecake though, so I really need to sort that out.
neil@neilshealthymeals.com
Thanks Dannii. This is a really easy no bake cheesecake, so perhaps this could be your first foray into the world of cheesecakes?
Hope you are well and that Dave is looking after you (both 😉 )!
Shashi @ RunninSrilankan
Neil, your site did seem to load quicker - and glad you switched hosting companies - I did the same earlier this year and am so much happier!
I have scrolled and re-scrolled through your page way too many times looking at this no-bake lemon cheesecake with the ginger nut biscuit base - it looks amazing - your cheesecakes are always winners! And, I have most of these ingredients but not the butter or double cream - in August I am gonna have to make a dairy free version of this dessert (if you don't mind) for my daughter's first day of her senior year at high school. Fantastic recipe - thanks so much for sharing! Hope you and Lady Lynne have a wonderful weekend.
neil@neilshealthymeals.com
I recall you doing that Shashi (changing hosting companies) and I was probably with the one you were with previously too, so I'm glad I've done it as I've had a pretty horrendous time as well!
You are very welcome to make this cheesecake in any way you see fit. I'm just delighted that it's inspired you to do so. 😀
It's a special time for your daughter with her starting her senior year at high school, so I definitely thing this recipe would fit that demand.
Have a good weekend too, catch up with you in August!
Susie @ SuzLyfe
Now to find ginger nut biscuits. Because they sound AWESOME. And yes yes yes to anything lemon!
neil@neilshealthymeals.com
They are awesome. If it helps, it's Mcvities that makes them here (the ginger nut biscuits).
I'm afraid I'm not too sure who makes them over there, but someone must! Otherwise there's a market for you to tap into. 😀
rachel @ athletic avocado
oh wow this sounds incredible!!!! I'm all about the lemon right now, so refreshing 🙂
neil@neilshealthymeals.com
Absolutely. You just need that one perfect flavour here (the lemon) and that's what makes the creamy topping so special! 🙂
Rebecca @ Strength and Sunshine
O I love the bottom part! This looks so summery and bright!
neil@neilshealthymeals.com
That was exactly the impression I wanted this recipe to give. One of summer. Thanks for verifying that Rebecca! 🙂
GiGi Eats
If you can believe this Neil... I have NEVER had cheesecake before in my life, but I can totally imagine myself ADORING IT cause I mean, who doesn't loveeeeee cheese?! AMIRIGHT?!
neil@neilshealthymeals.com
Ha ha! Yeah you are right, you'd love it.
Allow me to introduce you to it's delights next time you are in Scotland! 🙂
Tina
Hi Neil, I have made your cheesecake in the past and it’s absolutely delicious, this time round I thought I would try it with orange instead of lemon but it hasn’t set properly even though I have left it over night, I just can’t think what could possibly have gone wrong. Maybe I will just freeze it and eat from frozen like an ice cream. If you have any idea why it didn’t set I would appreciate any suggestions.
Thank you
Tina
Neil
Hi Tina, thanks for contacting me. Unfortunately this recipe will not work if it is made with orange. It needs to be made with lemon because the lemon has a natural agent in it that helps bind the condensed milk and thicken it. Orange will have the opposite affect and make it runny and it will not set. I guess you could try and freeze it and eat it like an ice cream as you suggest? Sorry about that!