Try Julio Castellano's delicious no-bake cheesecake recipe today.


  • 250g digestive biscuits or similar (crushed)

  • 70g butter (melted)

  • 1 teaspoon cinnamon

  • 500g cream cheese (room temperature, diced into cubes)

  • 200g of condensed milk

  • 2/4 cup caster sugar

  • 1 lemon zested (finely grated)

  • 2 teaspoons vanilla essence

  • 2 ½ teaspoons gelatin powder

  • 2 tablespoons hot water

  • 2 punnets fresh berries for the top


  • 1.

    Crush biscuits in a food processor along with the melted butter and cinnamon. Use the pulse setting to do this until you have a nice consistency.

  • 2.

    Grease a small 6cm deep, 22cm wide round spring form pan with some extra butter. Get the biscuit mixture and press it in carefully firmly making sure there are no holes or weak sides. Place into the fridge for around 10min to firm up.

  • 3.

    Melt the gelatin in hot water and whisk a little to make sure there are no lumps.

  • 4.

    Place gelatin mix, cream cheese, condensed milk, caster sugar, lemon zest, vanilla essence into a large mixing bowl and blend until it is a smooth consistency without lumps.

  • 5.

    Take the tin with biscuit base out of fridge and fill with the cheese mixture. Make sure it is even and smooth then decorate the top with some fresh berries. Place back into fridge for at least 4 hours.

  • 6.

    Slice, serve and enjoy!

Nutritional information

Nutritional analysis per serving (7 servings)

  • Energy 596kj
  • Fat Total 40g
  • Saturated Fat 22g
  • Protein 9g
  • Carbohydrate 49g
  • Sugar 32g
  • Sodium 507mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Julio Castellano 2017

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