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. I trust you! The cheesecake tells everything! Beautiful…just beautiful

  2. mycookinghut says:

    I love lemon and cheesecake… never made before… need to try this out.. 🙂

  3. lingzie says:

    yummmm i love cheesecake (baked or non baked). i think this recipe is pretty similar to the one printed on the back of the philadelphia cream cheese packaging.

    my friends and i were very ambitious and made a whole lot of these for a bake sale in secondary school! lol

    • food-4tots says:

      Lingzie: Yeah, I think it’s quite similar but uses different flavour. Your friends and you must be the masters for non-baked cheesecake. Any tips to share with me? 😉

  4. […] This post was mentioned on Twitter by ayesha rashid, Lai Kuan. Lai Kuan said: Making cheesecake without the help of oven and electrical mixer. […]

  5. […] This post was Twitted by recipe1980 […]

  6. kongkay says:

    your links seem not to be working.

  7. celine says:

    lk, are a so right, this is definitely a “must try”….. your cheesecake looks so fine and smooth.

  8. peanutts says:

    Oh wow! that looks yummmmmmmm, I used to think cheese cakes were very difficult to make and so have stayed clear away from making them hehehe

  9. Tommy luca says:

    Sounds fantastic! I am really crazy about eating cheesecake. But this lemon cheese cake is something new for me.I have never tasted this before. But I am sure it taste good.No doubt in this.

  10. Selba says:

    Oh yes… I’ve tried before non-baked cheesecake before and yes… it tasted delectable! 🙂

  11. gertrude says:

    Your lemon cheecake look so delectable. I love love lemon cheecake but never try making a non bake one. Seeing yours I am eager to try it.

  12. Ching says:

    Beautiful! I actually like that it is non-baked. I saw a non-baked recipe on the box of the gelatin powder that I bought too.

  13. Maryam says:

    I was searching long time ago for recipe like yours but I didn’t find one.. Now I found it in your blog .. I’ll give it a try

  14. Just had apple crumble cheese cake yesterday. I always find non-baked version of cheesecake easy to make. lol And this recipe is awesome. Thanks for sharing!

    • food-4tots says:

      FoOd PaRaDiSe: I love apple crumble but haven’t tried apple crumble cheese cake before. Must taste heavenly, right? Do give this one a try and hope your dd will love it. 😉

  15. Little Inbox says:

    I will definitely give it a try! Thanks for sharing this recipe. It helps a lot for a newbie like me. 🙂

  16. Tin says:

    Yummm…. I wish I have time to make this cheescake 🙂

  17. Beautifully baked and beautifully photographed!

  18. Lucy says:

    Lemon cheesecake – always such a winner! This looks utterly delicious and I love that it doesn’t need baking – yummy 🙂

  19. Alice says:

    Wow! :O so soft, creamy and definitely my FAVOURITE! Yes! A must try recipe!

  20. KY says:

    So tempted to give it a try eventhough I’m not a big fan of cheese.. Your photo is so beautiful taken! Great job!


  21. cariso says:

    I like this post! Great illustration!

  22. Pei-Lin says:

    Hello! Lemony cheesecake is one of my faves! My aunt used to make this for me when I was still a kid … Will try this out someday …

    Love your blog and food photography! I want to try making your power-packed cereal bars soon … Keep up the good work yea?


  23. Elin says:

    I have never tried a non-bake cheesecake but after seeing yours I want to try this out 🙂 Its neat and well done!:)

  24. Emily says:

    Hi…the lemon cheesecake looks good, can’t wait to try. How u like the pan so nicely, do u line the base first followed by the side, i mean two piece of paper being used.
    I am new to baking…

  25. Dora says:

    Yum! Maybe u can try durian cheesecake next time?

  26. wow it’s beautiful! The texture looks amazing!

  27. tigerfish says:

    Yeah, I made non-baked cheesecake before and REALLY love it! Statement made from a gal who does not bake. Hee heee

  28. felicia says:

    looking really beautiful 🙂
    thats what i like about non baked ones.
    theyre smooth, pure and white on the top!

  29. Mmmm that cheesecake looks wonderful! Such beautiful pictures. Maybe I should use my leftover Digestives on this…

  30. Nate says:

    We brought along our KitchenAid from the US but we still haven’t gotten the transformer to allow us to plug it in (those things are darn expensive!)

    So a no-bake cheesecake that you can make by hand sounds pretty good to me.

  31. Myf says:

    omg u’re a life saver! i’ve been thinking of making cheesecake and i hate baking. this is so perfect… pics are gorgeous, i want a piece of the cake now!! thanks for sharing i’m going to try this really soon…

    • food-4tots says:

      Myf: Tks a lot for your compliment! Hope you will love it as much as us. The response was really over-whelming when I made it for my family. One piece is surely now enough…… 😉

  32. Emily Koh says:

    Hello,need your highlight- refer to your step on the above: Put (1) into a sauce pan with some water. Under low heat, use a spoon to stir until the mixture is fully dissolved. Add gelatin into mixture (3) and mix quickly. (refer photo 4)
    What is the (1) that you are refering to? I got all the ingredients already, can’t wait to start..appreciate your kind advise.

    • food-4tots says:

      Emily Koh: Tks for highlighting your queries. I had re-written some of the steps for your better understanding. Please let me have your feedback. Happy trying! 😉

  33. Emily says:

    Hi, I have tried the lemom cheese cake, bravo i did it. Thanks for your step by step guide. The cake is very refreshing. My eldest girl loves it.
    Emily Koh

  34. Alice says:

    Hi friend, I tried this cheesecake last night! Just to tell you this cheesecake is simple gorgeous! My family liked it so much! The whole cheesecake has been “swiped clean” today and shared with my colleagues! I shall give you a “thumbs up”! 😀

    • food-4tots says:

      Alice: Tks for your kind feedback and compliment. So glad that it’s a popular cake among us now. But I must “forewarn” you that it’s a sinful indulgence. If you put on weight later, dun blame me yeah. LOL!

  35. Chris.T says:

    Saw this on foodgawker. It reminded me of cheesecake my mum used to make and looked so good that i had to try it. It came out realllly nice!

    Being non-baked is great for me, I’m a useless baker 😛

    The lemon flavour is good but have you ever tried to adapt the recipe for other flavours? Any tips?

  36. FANTASTIC recipe =) My colleagues loved it… Thanks so much!

  37. KGL says:

    Hi, I like to bake this for my mum’s birthday this weekend. Can I check what is grated lemon zest? Is it the lemon skin (which I highly suspect becos it is e only part of the lemon that can be grated but it is bitter) or are you referring to the lemon flesh? Thanks for your advice/help. Cheers! KGL

  38. buzzingbee says:

    I’ve heard about ppl making this kind of non-baked cheese cakes but dare not attempt it. But now with your pics and step-by-step guide, it gives me more confidence to try it out! Thanks.

  39. Jaslyn says:

    I’m trying it out now!! Love how you make it so detailed with step by step pics! Braaaavo!!! 😀 Will let you guys know how it turns out!!

  40. Jaslyn says:

    The cake is awesome! Friends loved it!! :DDD The taste is awesome. I actually added a layer of chocolate on the top on my own version. Nxt time i do it again, ill definitely add more cheese!

  41. This post inspired me to try my very first no-baked cheesecake. It’s a slightly different recipe but it was great. Thanks for such an inspiring post!

    • food-4tots says:

      The Sudden Cook: Thanks for your kind comment. Many ppl had tried this recipe and came back with their success stories. Hope you will be another one soon!Happy trying! 😉

  42. […] am.i heart cheesecake and now that i can make my own,i can have it anytime.i got the recipe from it was my first try and i did pretty well.the cake was my contribution to the high tea that […]

  43. Janice says:

    Hi, for Stage 1, Step 5 “Cover with cling wrap and refrigerate”. Refrigerate for how long?

    For Stage 2, step 6 “Whip cream with a hand whisk until creamy and soft peak. Do not over-beat the cream.” Any idea how many mins do we whip the cream so we dont over-beat it?

    Cant wait to try this recipe! Tks!

    • food-4tots says:

      Janice: I had amended step 5 to address your query. It is more accurate to use your judgement to decide when to stop and not based on the amount of time given. When you start whipping your cream, it is quite watery. Continue whipping until it turns thick and creamy. If you lift the cream up with your whip and it can hold itself (to form a soft peak and do not drip), it is time to stop. Hope this helps. Happy trying and let me know how it goes. 😉

  44. Janice says:

    Hi, I’ve tried making it. It turned out not bad for a first timer like me! Thanks for the guide! But got a few questions though..

    Q1. The crust doesn’t hold very well. Guess I didn’t pressed hard enough but can I also add more butter to make them stick better together?

    Q2. I bought a 9″ round cake tin instead as a few shops I went to had the 8″ ones all sold out..My cake filling turned out to be very “thin”..haha..Do you have any idea which ingredient I can increase to make the filling thicker?


    • food-4tots says:

      Janice: Really appreciate your kind feedback. Thanks!! The two problems you faced are due to the 9″ baking tin you used in making this cake. To solve your problems, use 8″ or any smaller baking tins will do. Yes, press harder in your next attempt may help to firm up your crust. If you don’t mind the presentation, you can replace the baking tin with any round or square plastic container. I did that too when I first made this cake. Hope this helps!! Let me know how it goes. 😉

  45. pikachiu says:

    Hi, i like your website very much & have tried some recipes (with success!). They are easy to follow for a novice cook =) I have tried making the cheesecakes for my family a few times & we like it. I have a question though.. egg yolks are added, but is it safe/ hygienic to eat eggs that are non-baked/ non-cooked??

    • food-4tots says:

      Pikachiu: Thanks for your wonderful compliments and kind feedback. Yes, there is definitely a risk in eating raw eggs. You can either omit the egg (which I’m not sure of the results) or buy pasteurized eggs (eggs that have been heated to a high enough temperature to ensure that the Salmonella has been destroyed.) Here is an article about eating raw eggs for your reading pleasure – Hope this helps. 😉

  46. yammy says:

    hi,for the warm dissolved gelatine it can be add into the cream cheese mixture or we need to let it cool off 1st?

  47. Obesebaby says:

    Hi nice website I love the step by step instruction, I am first timer in making cakes but very interested to try yours, few Question hope you can answer before I start:
    1) in Stage 2 step 4 “4.Transfer the diluted gelatine powder together with the bowl into a sauce pan filled with some water. Heat up the sauce pan under low heat. ” is the bowl touching the water directly? or I need to put something undearth like steaming style?

    2)Stage 2 step 2 beating cream cheese with sugar. Can I use electric beater for this part?

    3)Can I use a spring form pan instead of the baking tin

    4) your cheesecake looks so smooth and flat on the surface what did you use to smoothen it?

    sorry about the questions…

    • food-4tots says:

      Obesebaby: Thanks for dropping by at my blog. Below are the answers to your questions:
      1) You don’t need to put anything underneath the bowl.
      2) It’s better to use hand whisk so that you don’t overbeat the cream.
      3) Yes, provided it is the same size as per my recipe.
      4) You can use a spatula (as per the one in step 7) to smoothen it.

      Hope this helps and looking forward to hearing your feedback. 😉

  48. Rachel says:

    Thank you for the recipe. I made it today. It’s the first time I’ve made any sort of cheesecake, but it was really delicious and my mum loves it! Now I’m inspired to make all different sorts of cheesecake. 🙂

  49. David says:

    In method #4. how much water is needed for this? tried guessing and it didn’t work.

    4.Transfer the diluted gelatine powder together with the bowl (from step 1 in stage 2) into a sauce pan filled with some water. Heat up the sauce pan under low heat. Stir the diluted gelatine powder until fully dissolved (refer photo 4). Then pour it into mixture from step 3 (stage 2) and mix quickly.

    • food-4tots says:

      David: Roughly 2cm of water level enough (you may use more but it will take longer time to heat up the water) to heat up the bowl which contained diluted gelatine. Hope it clears your doubt. Happy trying!

  50. Uni says:

    Hi Hi, looking forward to try this recipe. I came across other cheesecake recipes that require whipping cream to be mixed together with the cream cheese instead of having to whip up the cream before folding into the cream cheese mixture? Is there any difference in the texture for both methods?

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