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No-bake cheesecakes are low-key our favourite line of business (shhh… don’t tell anyone). Whether it’s Maltesers Cheesecake, Terry’s Chocolate Orange, or a zingy passionfruit and prosecco Porn Star Martini Cheesecake. Basically: there’s no occasion that isn’t made better by cheesecake.

But sometimes, the cheesecake craving hits when you also have a serious case of the CBAs. And when those times come: there’s five ingredient cheesecake to save the day.

It’s super simple: your classic two ingredient base is topped with a tangy and luxurious lemon cheesecake filling. The condensed milk adds glossy richness AND sweetness, while proper lemon zest and juice makes it taste like way more time, effort and ingredients went into this masterpiece.

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Makes: 10 - 12
Prep Time: 0 hours 15 mins
Total Time: 0 hours 15 mins
For the base:
225 g

digestive biscuits

60 g

salted butter, melted

For the filling:
450 g

cream cheese, at room temperature

397 g

can condensed milk


lemons, juiced and finely zested

  1. Line a 23cm springform tin with baking paper. Set aside.
  2. In the bowl of a food processor, pulse digestive biscuits until fine crumbs. Add melted butter and pulse until the mixture is fully combined. Pour into the springform pan and press the biscuit crumbs down to create a solid and even layer. Chill for 20 minutes.
  3. Meanwhile, make your filling. In a large bowl, beat cream cheese, condensed milk, lemon juice and lemon zest together with an electric whisk until smooth.
  4. Pour filling over cheesecake base and chill for at least 4 hours, or overnight.
  5. Serve chilled.
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