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 lemon crunch cheesecake is made from “lighter” (reduced fat) ingredients too.
If you use or can get those you’ll save on your waistline too!
You know folks, this 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.
Plus, 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 loved the idea of coming up with a really simple cheesecake, a lemon based one.
It had to be one that had a different twist on it to all those others listed on Google.com.
So, that different twist here is the “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 just before the recipe if you enjoy it then you might want to check out my other popular cheesecake recipes:-
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.
For this Lemon Crunch Cheesecake you may need…
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This is the deep round cake tin with loose base that I use in the making of this 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 cakes tins that clip together at the side. Those I find are better for baked cheesecakes!
Anyway, I hope you enjoy the lemon crunch cheesecake and I’ll catch up with you next week with a delicious budget 30 minutes easy flatbread pizza recipe!
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Lemon Crunch Cheesecake Recipe
This is sure to go down a storm at your dinner parties. Enjoy!
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! 🙂
- 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
- Grease the bottom and sides of a 20cm loose bottomed cake tin.
- 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 processor until it just begins to go stiff. Then fold the cream into the lemon mixture and pour the whole mixture over the biscuit base.
- 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.