Lemon Crunch Cheesecake Recipe

Lemon Crunch Cheesecake Recipe

Lemon Crunch Cheesecake Recipe

Lemon crunch cheesecake is a delicious roasted no cheesecake recipe. Simple, inexpensive and easy to make. With a wonderfully refreshing lemon flavor, all it takes is a little time to put in your fridge.

This lemon crunch cheesecake is an incredible low-cost pudding / dessert.

It’s great if you entertain and also live on a limited budget.

The limited number of ingredients used are the “basics” that you will hopefully find in your local supermarket.

Like my other cheesecake ingredients, this grilled lemon cheesecake is not made from “lighter” (reduced fat) ingredients.

If you use or can get it, you will also save your waist!

You know, these cheese cake recipes just show that food doesn’t need to be expensive.

Prep Time: 30 Mins

Total Time: 30 Mins

Lemon Crunch Cheesecake Recipe


  • Juice and finely grated skin from 2 large lemons
  • 200 g soft soft cheese
  • 1 small lemon for garnish
  • 100 g unsalted butter
  • 200 g of ginger bean biscuits
  • 405 g can light condensed milk
  • 150 ml of mild dual cream


  1. Brush the bottom and sides of the cake can with a loose base of 20cm.
  2. Blitz the gingerbread biscuits to the consistency of crunchy crusts either in a food processor or place in a bag and bash with a rolling pin.
  3. Melt the butter in a medium-size saucepan, then stir in the crushed biscuits.
  4. Press the biscuits to the bottom of the lubricating cake can, making sure all the bottom is covered evenly, then put it in the refrigerator for at least 20 minutes.
  5. In a bowl, shake the condensed milk to soften it a little and then gradually shake the lemon juice and the skin. Then fold it in cream cheese.
  6. In a separate bowl, whip the cream by hand or use a processor until it starts to stiffen. Then fold the cream into the lemon mixture and pour the whole mixture over the bottom of the biscuits.
  7. Place the cheesecake in the refrigerator to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then that’s better.
  8. Before serving, remove it from the refrigerator for 20 minutes or more to allow the cheesecake to return to room temperature, remove from the can and decorate with thin slices of lemon.

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