Camila Alves McConaughey's Creamy No-Bake Lemon Cheesecake Recipe (5 Ingredients) by Ann Marie Patitucci

Camila Alves McConaughey's Creamy No-Bake Lemon Cheesecake Recipe (5 Ingredients)

You may have first heard of Camila Alves McConaughey through her connection to actor Matthew McConaughey. Indeed, Camila is married to the Oscar-winning actor. But did you know that she is also a mother of three, an entrepreneur, a healthy-eating advocate and founder of the community and lifestyle website called Women of Today? She’s been building the lifestyle community since 2015, with the hopes that her audience will “connect with Women of Today.”

Alves McConaughey was inspired to create the site and community while growing her family. She told her hometown Austin Chronicle, "Matthew and I were building a family and I felt responsible for other beings. I needed to understand what we were putting into our bodies. People say all the time, 'You are what you eat.' But the reality is, we also have all sorts of environmental things we can't control ... If I can be good 80 percent of the time, then my body can recover from the 20 percent that I'm not ... I think 80/20 is something we can all try to achieve..."

Women of Today offers community as well as health and wellness tips, including budget-friendly recipes, even those for beginners, such as this easy no-bake lemon cheesecake recipe. I love this no-bake lemon dessert for several reasons: it’s no-bake, it only has five ingredients, it’s super easy to make and it’s as pretty as it is delicious.

You can easily modify this no-bake recipe to make it lime or orange instead of lemon and gluten-free. While I love it as is, a lusciously lemon dessert, it’s nice to have options!

The creamy cheesecake starts with a homemade cookie crust made with shortbread cookies and butter. The sweet-tart, creamy filling is a mixture of cream cheese, lemon juice and sweetened condensed milk. That's it! The lemon slices and zest, and the shredded coconut, are optional garnishes. 

Serve this creamy lemon cheesecake for dessert with a cup of coffee or as a sweet snack anytime of day. It makes a perfect Easter dessert, too!

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Cuisine: American
Prep Time: 15 minutes plus chill time
Cook Time: 0 minutes
Total Time: 15 minutes plus chill time
Servings: 8 (1 cake)


  • 1 cup crushed shortbread cookies
  • 1/4 cup butter, melted
  •  16 ounces (2 boxes) cream cheese, softened
  • 1/3 cup lemon juice (about 2 lemons)
  • 1/2 cup sweetened condensed milk
  • lemon slices and zest, for garnishing or shredded coconut, optional (Camila uses lemon slices)

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Recipe Notes

  • Fresh-squeezed lemon juice is always best, but you can use bottled in a pinch.
  • To make this recipe gluten-free, use gluten-free cookies for the crust. 
  • The lemon slices and zest, as well as the shredded coconut, are optional garnishes. But they do add a lot of beauty to this cheesecake.
  • Store leftovers in an airtight container in the refrigerator.

Here’s how to make it:

  1. Crush cookies, add melted butter and mix. Press into the bottom of a 6-inch Springform pan. Refrigerate for 30 minutes.
  2. In a large mixing bowl, combine the softened cream cheese and lemon juice. Using a mixer, beat for 2 to 3 minutes or until well combined.
  3. Add the sweetened condensed milk and beat for another 2 to 3 minutes or until cheesecake batter is light and fluffy. Spoon batter into the Springform pan. Sprinkle a small amount of lemon zest on top of the cheesecake, if desired. Refrigerate at least six hours or overnight.
  4. Remove Springform outer ring and place thinly sliced lemon slices around the edge of the cheesecake or press shredded coconut around the edges, if desired. Slice and serve cold.

Nutrition Facts Per Serving

Calories: 301

Total Fat: 21.9g

Saturated Fat: 11.2g

Cholesterol: 51mg

Sodium: 252mg

Total Carbohydrate: 22.4g

Dietary Fiber: 0.5g

Total Sugars: 7.8g

Protein: 4.2g

Vitamin D: 4mcg

Calcium: 50mg

Iron: 1mg

Potassium: 88mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! I'm going to double this recipe and use my regular-size springform pan. Think I'll go with lemon slices and coconut. Why not? Great recipe. Ann Marie Patitucci
Elisa Schmitz
Wow! I could not love this easy, delicious recipe any more. Many thanks to you and Mrs. McConaughey for sharing the yum!
Lori Hilliard
This is pretty much a recipe from my childhood in the 60’s. I make 2 pies at a time by using 3 packages of cream cheese, 3 cans of condensed milk and doubling the vanilla and lemon juice. I personally don’t use the cherries on top. If you want room for the cherries, just double the recipe. I use store bought graham cracker crusts and have also used none to cut down a little on the carbs.

Cherry Cream Cheese Pie
This cherry cream cheese pie is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and potlucks.

Prep Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 8
Yield: 1 9-inch pie

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

1 teaspoon vanilla extract

1 (9 inch) prepared graham cracker crust

1 (21 ounce) can light cherry pie filling

Beat cream cheese until light and fluffy. Gradually stir in sweetened condensed milk and continue mixing until smooth and combined. Add lemon juice and vanilla; mix well.

Pour filling into graham cracker crust. Refrigerate until set, 2 to 4 hours.

Just before serving, spread cherry pie filling over the top.

Nutrition Facts

total fat 22g saturated fat 10g cholesterol 48mg sodium 329mg total carbohydrate 69g dietary fiber 1g total sugars 39g protein 8g vitamin c 9mg calcium 177mg iron 1mg potassium 333mg
Tina Schultz
I recommend doubling up this recipe. Otherwise, you will have a really thin lemon cheesecake. Make sure you have enough shortbread cookies for the crust. It’s easy to make, but the measurements are off. Double them and you should be fine

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