food 4 tots

Lemon cheesecake (non-baked)

lemon cheesecake non-baked


“Do you know you can make a cheesecake without having to bake one? And, you don’t need to use an electrical mixer too!” said J.


“What? No oven? No electrical mixer? Are you sure?” said F4T.


This was my first re-action when J (an ex-colleague) shared her non-baked lemon cheesecake (a.k.a. icebox cheesecake) with me many years ago. As a person with zero knowledge in baking at the time, this recipe sounded amazing. So I decided to give it a try. The verdict: my first attempt turned out to be quite a success! No burnt cake and it tasted awesome! I was so proud with my achievement. Even my hubby couldn’t believe with his eyes when I “showcased” MY cheesecake to him. But beating the cream cheese and dairy whipping cream with my bared hands was not easy at all. It’s arm breaking. So if you like to try out this recipe, you can spare your arms the pain and just let the electrical mixer do the job.


This recipe is very well tested, by me and many of my other ex-colleagues who have never done baking before. All turned out as success stories. For this reason, the icebox cheesecake became a popular teatime treat in the office. LOL!


lemon cheesecake non-baked width=


Although I stopped making this cake for quite a while, it always tops my to-bake list. Not only is the method in making it is easy, the taste is heavenly too. Compared to the normal baked cheesecake, this lemon cheesecake is light and refreshing, and has a smooth texture. It’s definitely going to be a dessert that will win over the heart of your family and friends! Forget about the extra calories that would be gained and let’s them enjoy this indulgence for a while. Do not miss this MUST-TRY recipe! Trust me, you won’t regret.




To ensure you have zero failure rate, I had attached a lot of photos showing the ingredients and methods for easy referencing. So let’s jump over to PAGE 2 BELOW for more photos and recipe …………….


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  1. Pat says:

    Hi, can’t wait to bake this (trying baking for the first time for my two year old son). Can I omit the egg yolk – will the cake be compromised?

  2. Ling says:

    Hey there, if I use a spring form pan, do I still need to line with grease proof sheet? Sorry I am new to it. Thanks and I love how beautifully your cheesecake made and I bet it tastes heavenly good. =)

    • food-4tots says:

      Ling: I don’t have a spring form pan. I think you need to line it as a protection when cutting the cake later. Thanks a lot for your nice comment and happy baking!! 😉

  3. Yen says:

    Hi, LK

    is this recipe suitable for 15mths old toddler? Coz raw egg yolk is used ,Can I omitted it?

    • food-4tots says:

      Yen: As mentioned in my recipe, it’s best to use pastreurized eggs which have been heated to a temperature high enough to destroy the Salmonella. I am not sure how it will turn out without egg yolk as I haven’t tried it myself. For your toddler, I do not recommend this recipe. Please take note that all the recipes in my blog are recommended for toddlers above 2.5 years old. 😉

  4. Lisa Then says:

    Hi, I’ve tried your recipe and used jelly powder (it seems to be another name for gelatine?).

    However, after mixing the powder with water & heating, it seems to solidify into clumps and not as liquid as it seems to be. Am I doing anything wrong? Sorry, but I’m a newbie to this. =)

  5. Lisa Then says:

    Oh nooo… Thanks for pointing this out! I’ve got the actual gelatine powder this time and will try again!

  6. RJ says:

    It actually taste nice but I accidently make it to soft.(Maybe becauz I overbeat the whipping cream)But it is still VERY NICE!

  7. Dawn says:

    Can I check with u what is the speed u use to best the cream cheese with the sugar? Thanks

    • food-4tots says:

      Dawn: My electrical mixer has only 3 speeds. I use speed 2 for this recipe. Since you can also beat the cream cheese with hand whisk, so the speed is just moderate. Hope it helps! 😉

  8. Kx says:

    What type of wipping cream is this? I dunno how to differentiate betwee them. Which one is for cooking & which is for baking? Can u teac me how to see the label.

  9. Nikita says:

    Hey I loved your log, great can’t wait to try out the recipes:)

  10. Nikita says:

    I wish I could send you a photo, not just of my cheese cake but also of my daughter who was soooo happy!
    Although I did make a few mistakes, firstly I used all low fat ingredients because my husband is on a diet, secondly I didn’t whip the cream well, thirdly I couldn’t fold it with the mixtures so I just mixed it and lastly , instead of lemon I used strawberry. So it wasn’t as firm as yours, but it was still amazing and tasted great!! Thanks a lot. Am planning to make mango pudding tomorrow and hopefully some other dishes as ‘special menu’ on our wedding anniversary that’s coming soon. Thanks again. All the photos in the recipe are very helpful. I cannot imagine the effort you must have put it to make this so great:)

    • food-4tots says:

      Nikita: Thanks a lot for your kind feedback! Even without photo but based on your description, I can imagine how sweet her “cheesy” smile was. Glad to know that your modified version of the cheesecake suits your taste bud. Can’t wait to hear your feedback for the mango pudding. Wishing you a Happy Wedding Anniversary and Happy Cooking/ Baking (in advance)!! Thanks for your wonderful compliment!! I’m so happy that you find my photos very helpful to you. 😉

  11. SL says:

    Hi! This recipe is fantastic! My very first attempt and it turned out great! Hubby’s only comment was that the lemon “over powered” the cheese but it was still “yummylicious”! Thanks again for sharing the recipe!

  12. Jacqueline says:

    Hi, May i know where can I buy the pastreurized eggs ? Is pasteurized egg = sterelised egg? what i saw in ntuc fair price is sterelised egg….

    • food-4tots says:

      Jacqueline: You can try NTUC, Cold Storage, Marketplace or any organic shops at the chiller section. Not sure about sterilized egg though. You may need to read the label or ask the shop assistant for help. 😉

      • Jacqueline says:

        Hi, Finally I still failed to find pasteurised egg :(, so i decided to omit it from the recipe and give it a try. Who know it still turn out delicious!!:)(Yummy) I like your recipes so much that always give me a move to cook something new 😛

  13. christine says:

    hi dear, can i know how to whip the cream ? to me, i bought the president whipping creme, and realised its very watery .
    may i know whats castor sugar ?
    sorry i know my questions may sounded silly to u but i really got no idea .

    • food-4tots says:

      Christine: The whipping cream is watery but once you whip it (similar to how you whisk your egg white), it turns creamy and slowly forms peak. If you do it with a hand whisk, it will take around 10 minutes. I suggest you use an electrical mixer to do the whipping. Castor sugar is very fine granulated sugar. Hope it clears your doubt. 😉

  14. Yan says:

    Hi, i had just tried doing this cake. I make a big mistake!! i put in 2 whole egg!! Gosh! Do u think its will still turn out alright?

  15. yammy says:

    Did anyone make a big mistake in the steps? I actually put the whole egg!!

  16. Thank you for sharing this recipe with the photos. I tried it out with slight modification and also without the eggs. Tasted sinfully delicious and my kids finished the whole tray.

  17. food-4tots says:

    Yvonne: Glad to hear your success story!! 😉

  18. May says:

    Sorry may i know what is lemon zest? Do you buy the lemon zest or you have to extract from a lemon? How do you extract?

    May o know what type of lemon juice you use?

    Do you think it can be substituted with vanilla?

    Thanks for your sharing, can’t wait to try it out

    • food-4tots says:

      May: Lemon zest is the rich outermost part of the rind of a lemon. I don’t think it is available in the supermarket. To zest a lemon, you can follow any one of the 3 methods mentioned in this link: Usually, I use either lemon grater or zester to zest a lemon. Lemon juice refers juice that you squeeze directly from a lemon like the way you do for orange. Since it’s a lemon cheesecake, it will be go to use lemon juice. Hope I have clarified your doubts. Happy trying! 😉

      • May says:

        Hi, thanks for your info! Finally get to try this recipe. The taste is great! However, my cake turns out quite ‘watery’. I suspect may be I whisk the whipped cream with hand, and in the end I got no energy to continue whisking until the cream become more creamy :S
        Shall use an electric one next time.

        Anyway, thanks again!

  19. Andr says:

    Hi, I tried your recipe once and the cake turned out very nice, except for the crust which was not firm and solid enough. What could have gone wrong?

    Secondly, how do I remove the cake easily from the pan since I use normal baking tin instead of spring form pan? Please share your tips.

    Thank you 🙂

  20. Nikita says:

    I love the recipe. I was however, just wondering how many servings this would make. Also what was the size of your pan?
    Thank you in advance 🙂

  21. Phoebe says:

    I can’t find the exact whipping cream. Only can find president creme whipping cream. Is it ok?

  22. Phoebe says:

    Just tried ur recipe with my hubby today. Used hand whisk, still sourcing for one electrical stand mixer within my means. Whipping cream was hard, luckily hubby helped. No energy lo… Can’t wait to see the results tml. Hope its successful

  23. Matthew says:

    Hi, just a few question.

    1) what will happen if i use normal egg yorks instead of pastreurized egg yorks?

    2)can i replace dairy whipping cream with double or heavy cream?

    3) does adding cointreau give a better taste to the cake?


  24. phoebe says:

    Been baking the cheesecake with ur recipe. But I cant seem to have the cheesecake nicely at the sides when I peeled the baking paper off. How to take the cheesecake out nicely? I used a non removeable round cake tin. Can I dont put any baking paper at the side?

    • food-4tots says:

      Phoebe: I’m not sure how to take a cake out from a non-removable cake tin without lining baking paper. Maybe you can try getting a good quality baking paper (ie GLAD brand). 🙂

  25. bac says:

    i tried this recipe…it was just perfect to how i wanted to taste. thanks for sharing…

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