Chilled Lemon Cheesecake

Cheesecake seems to be the topic of discussion with my best friend recently when we were both exploring the different type of cheesecakes since her daughter is currently going through the phrase of wanting to have cheesecake almost daily.

I remember a simple chilled and yummy Chilled Lemon Cheesecake that I used to make during my younger teen days (during the early days of me starting my passion in Pastry). This recipe was shared by a very talented teacher of mine whom were also one of my church member. A quick search into my recipe notes from those days failed to locate my Chilled Lemon Cheesecake recipe. So I had to make the cake from the best of my ‘almost failing’ memories. I am glad that the end result did turn out to my expectation. And what most importantly, everyone loves it!

Chilled Lemon Cheesecake requires no baking. It is very simple. The lemon texture covers the creamy cheese flavors, making it much lighter. Perfect for a non-cheese lover like myself. Topping the cake with a layer of lemon jello ……. smacking delicious!


Biscuit Base

  • 250 gm digestive biscuits – crushed into fine crumbs
  • 3 tablespoon of icing sugar
  • 115 gm of melted butter

Lemon Cheese Filling

  • 500 gm cream cheese
  • 250 gm condensed milk
  • Juice from 1.5 lemon
  • 2 sheets of gelatin – melted into 2 tablespoon of hot water

Jell-O Topping

  • 1 box of Jell-O (flavor of your choice – I choose lemon as I like the sourish taste)



Biscuit Base

  1. Line 5 units of 10cm width cake ring (Lining it will help in getting the cake out much easier later once it is ready)
  2. In a bowl, crush the digestive biscuits until it is fine
  3. Add in the icing sugar and mix well
  4. Add in the melted butter and mix till well-incorporated
  5. Divide into 5 portions. Press well and firmly into the mold
  6. Chill in the fridge

Lemon Cheese Filling

  1. Beat the cream cheese until creamy and soft (about 10 minutes)
  2. Add in half of the lemon juice and half of the condensed milk. Beat until well incorporated
  3. Add in the remaining half of the lemon juice and the remaining half of condensed milk. Beat until well incorporated
  4. Taste the mixture, if it is too sour, add another 2 tablespoon of condensed milk (adjust to your preferred sourness level)
  5. Add in the melted gelatin mixture. Beat for 2 minutes until it is well combined
  6. Pour onto the chilled biscuit cake base evenly
  7. Chill in the fridge for at least 4 hours

Jell-O Topping

  1. Make the Jell-O in accordance to the instruction on the box
  2. Note: I actually reduce the water a little to make the Jell-O a little more firm
  3. Pour onto the already firmed cheese filling
  4. Chill until ready

Note: Keep the remaining cheesecake in the fridge and consume within 3 days. 

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