If you love cheesecake but hate fussing with the oven, this lattice lemon cheesecake is the answer. It's creamy, tangy, and comes together with just a few pantry staples. The best part? No baking needed! Instead of pastry, we use classic Lattice biscuits to give the slice its signature look and texture.
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This cheesecake reminds me of the first time I made it for a Sunday lunch with friends - everyone thought I'd spent hours in the kitchen, but really it took me just 15 minutes to put together. That's my kind of dessert.
If you like this recipe, you'll probably enjoy my easy lemon bars too - another quick citrus treat that always disappears fast.
Why you'll love this lattice lemon cheesecake
- No oven required - this is a no bake cheesecake, which means less stress and no cracks.
- Classic biscuit base and top - the lattice biscuits give structure and make it look gorgeous with zero effort.
- Zesty & creamy - the lemon cuts through the richness of the cream cheese and butter, making it light but satisfying.
- Beginner friendly - simple steps, no tricky pastry work.
Ingredients you'll need
- 1 packet of Lattice Slice biscuits
- 250 g cream cheese, softened to room temperature
- 125 g butter, softened to room temperature
- ½ cup (110 g) caster sugar
- 1 teaspoon vanilla essence
- Juice of 1 lemon
- ¼ cup boiling water
- 2 teaspoons gelatine
Step by step instructions
Step 1: Prepare your tin
Line a 20 cm square cake tin with baking paper. Leave extra hanging over the sides - this will make it easy to lift the cheesecake out once set.
Step 2: Mix the gelatine
In a small bowl, combine gelatine with boiling water. Stir until dissolved and set aside to cool slightly.
Step 3: Make the cheesecake filling
In the bowl of an electric mixer, add the softened cream cheese, butter, and caster sugar. Beat for 5-6 minutes until smooth and creamy. (If your ingredients are still a little cold, it may take longer.)
Add the vanilla essence, lemon juice, and cooled gelatine mixture. Beat again for 2-3 minutes until fully combined.
Step 4: Assemble the slice
- Line the base of your tin with Lattice biscuits, sugar side down. You'll need about 9 biscuits.
- Pour the cheesecake mixture over the biscuits and smooth the top.
- Arrange another 9 Lattice biscuits on top, this time sugar side up.
Step 5: Chill until set
Place the tin in the fridge for at least 6 hours (overnight is even better). When ready to serve, lift the cheesecake out using the baking paper and slice into squares.
Tips for success
- Room temperature ingredients - soft butter and cream cheese blend smoothly without lumps.
- Don't rush the chill time - the slice needs a full 6 hours to set properly. Overnight is best if you can wait.
- Cut with a sharp knife - dip your knife in hot water, wipe it dry, then slice. This gives you neat squares.
Serving ideas
This cheesecake is lovely just as it is, but you can dress it up too:
- Dust lightly with icing sugar.
- Add a few fresh raspberries or strawberries on the side.
- Serve with whipped cream for extra indulgence.
Storage
- In the fridge - store covered for up to 4 days.
- In the freezer - wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Frequently asked questions
You can, but the texture will be much softer - more like a mousse slice.
Yes! If you can't find Lattice biscuits, try plain Marie biscuits or graham crackers as a base, but you'll miss the pretty lattice top.
Absolutely. Just use a larger rectangular tin and increase the chill time slightly.
Yes, this is a perfect make-ahead dessert since it needs time to set.
Indulge in this easy lattice lemon cheesecake
This no bake lattice lemon cheesecake is creamy, zesty, and so simple to put together. It's the kind of dessert that feels special but doesn't stress you out in the kitchen. Perfect for family gatherings, dinner parties, or when you just want a sweet treat that looks as good as it tastes.
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📖 Recipe
Easy Lattice Lemon Cheesecake
A creamy, zesty, no-bake dessert made with Lattice biscuits and a tangy lemon cheesecake filling. Quick to prepare, stunning to serve.
Ingredients
- 1 packet of Lattice Slice biscuits
- 250 g cream cheese, softened to room temperature
- 125 g butter, softened to room temperature
- ½ cup (110 g) caster sugar
- 1 teaspoon vanilla essence
- Juice of 1 lemon
- ¼ cup boiling water
- 2 teaspoons gelatine
Instructions
- Line a 20 cm square cake tin with baking paper, leaving extra overhang for easy removal.
- In a small bowl, combine gelatine and boiling water. Stir until dissolved and set aside to cool slightly.
- In a mixer, beat softened cream cheese, butter, and caster sugar for 5–6 minutes until smooth and creamy.
- Add vanilla essence, lemon juice, and cooled gelatine. Beat again for 2–3 minutes until fully combined.
- Line the base of the tin with about 9 Lattice biscuits, sugar side down.
- Pour the cheesecake mixture over the biscuits and smooth the top.
- Top with another 9 Lattice biscuits, sugar side up.
- Chill in the fridge for at least 6 hours or overnight until set.
- Lift out using the baking paper and slice into squares to serve.
Notes
Room temperature ingredients blend better. Don’t skip the full chill time — overnight is ideal. Slice with a hot, dry knife for neat edges.
Nutrition Information:
Serving Size:
1 squareAmount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 140mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 2g
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