Recipe created by

Bake Play Smile

Bake Play Smile's Lemon Cheesecake

Lucy's Lemon cheesecake is quick and easy to prepare. Not only is it always a popular dessert when you’re feeding a crowd… it’s no bake, so there’s no need to even turn the oven on!

Lucy is one of Australia’s top 10 food bloggers. Looking for a way to de-stress, she quickly fell in love with baking. As a lover of all things sweet, she started her blog Bake Play Smile in 2013 with the goal to create recipes that everyone could make, and has now amassed more than 30,000 followers on her Instagram. With the family cook in mind, her recipes are sure to satisfy your sweet tooth with decadent but easy to make treats!

Desserts Baking Featured Recipes

Recipe created by

Bake Play Smile


For the base:

  1. 250g plain sweet biscuits – like Arnott’s Nice or Marie
  2. 125g melted butter


For the filling:

  1. 500g cream cheese
  2. 3 tsp gelatine powder dissolved in 1/3 cup boiling water
  3. 1/3 cup lemon juice
  4. Finely grated lemon zest from 1 lemon
  5. 300ml thickened cream
  6. 395g sweetened condensed milk

Method (click to mark as completed)

  1. Grease the base and sides of a 23cm springform tin with butter or cooking oil spray.
  2. Using the Desire Matte Black Food Processor, Hand Blender or Blender, crush the biscuits until they resemble fine breadcrumbs. Place into a large bowl.
  3. Pour the melted butter over the crushed biscuits and mix until well combined with the Desire Matte Black Hand Mixer.
  4. Press the mixture firmly into the base of the springform tin. Use the back of a spoon to smooth the surface, ensuring that it is even and firm.
  5. In a large bowl, beat the cream cheese using the Desire Matte Black Hand Mixer for 2 minutes or until pale and creamy. Scrape down the sides of the bowl.
  6. Sprinkle the gelatine powder over the boiling water and use a fork to quickly whisk until dissolved. Allow to cool and then pour into the cream cheese mixture bowl and beat together until combined. Scrape down the sides of the bowl.
  7. Add the lemon juice, zest, thickened cream and sweetened condensed milk and beat on low speed until well combined and the mixture has thickened slightly.
  8. Pour the cream cheese mixture over the biscuit crumb base and place into the fridge overnight (or a minimum of 6 hours).
  9. Carefully remove the cheesecake from the springform tin and cut into slices.
  10. Keep the cheesecake stored in the fridge until you’re ready to serve. Serve with fresh berries.



For a smooth cheesecake, ensure your ingredients are at room temperature before using.

This cheesecake should be consumed within 3 days.

Completed steps (click to remove last step)