The Root Cause

No Bake Lemon Cheese Cake

I used to make this cheese cake frequently 11 or so years ago. Then of course, I started to ask what's in my food and changed what we were eating. Foods like this dropped out of favour and I started making more real food desserts. Raw chocolate brownies and the like.  

But our daughter turned 16 this week and she specifically asked for this cheese cake as her birthday cake. Her caveat was "like you used to make it mum". Which meant, don't go messing with it and trying to make it healthier. 😂

So, I'm saying this right here, this is simple and a lot sweeter than anything we eat these days, but hey, it's not every day she turns 16.

I've also learnt a lot over the last 11 years of transitioning my family to making real food a way of life. One of the most important learnings I have made is to just recognise food as food. Don't make a big deal about it. We don't eat foods like this very often, so just go with the flow.

A note about this recipe's author - I grew up learning this recipe from either my mum or nan. I have no idea where it came from so I can't give the originator credit, but whomever it was, deserves a gold ribbon. It works every single time and is delicious.

Base Ingredients

  • 1 packet of butternut cookies
  • 100g butter

Base Method

  1. Melt butter
  2. Throw the cookies into a food processor / Thermomix and blitz til the cookies are a fine crumble
  3. Add in the melted butter and mix well
  4. Place some backing paper on the base of a springform round tin (or in a pie dish)
  5. Press the buttery crumb mixture onto the base. Use the back of a spoon to make flatten
  6. Place in the fridge whilst making the filling


Cheese Cake Filling

  • 250g cream cheese, room temperature
  • 1 tin condensed milk
  • 2 x large lemons squeezed

Cheese Cake Filling Method

  1. Whip the cream cheese with a blender/processor/Thermomix. Whip until nice and soft
  2. Add in the condensed milk and mix well
  3. With the blender/processor/Thermomix turning slowly, pour in the lemon juice a little at a time. Keep mixing until the mixture thickens. It won't stiffen but it will be thick enough to stay on a spoon (be careful of taste testing - this is evil and you'll want to keep having more of it)
  4. Spread the filling over the base
  5. Place in fridge overnight

Ways To Serve This Cheese Cake

Add one or more of the following

  • Berries
  • Double Cream
  • Ice cream