El Mundo Eats · by Bea & Marco★ 5.0 (27)
No-Bake Lemon Cheesecake
NUTRITION · PER SERVING500M COOK
CAL 22%·PRO 13%
CARBS 38G35% OF CAL
1G FIBER32G SUGAR5G OTHER
FAT 30G62% OF CAL
16G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, no-bake lemon cheesecake with a biscuit crust and bright lemon filling sweetened with condensed milk. Light, smooth, and refreshing without baking.
dessertamericanbaked good🥧 baking dishgluten freevegetarian
View the full recipe on El Mundo Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cup digestive biscuit crumbs
- 1/4 cup unsalted butter (melted)
- 16 oz full fat cream cheese (room temperature)
- 14 oz condensed milk (room temperature)
- 1 tbsp lemon zest ((or from 1 big lemon))
- 1/3 cup lemon juice
- 2/3 cup whipping cream of min 35% fat (chilled)
- 1/2 cup lemon curd (see our lemon curd recipe)
- some sweetened whipped cream
At a glance
PER SERVING · TIME 500M
CAL 22%·PRO 13%
CARBS 38G35% OF CAL
1G FIBER32G SUGAR5G OTHER
FAT 30G62% OF CAL
16G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 243mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 141mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.