Camila Alves McConaughey isn’t just a public figure—she’s a hands-on mom and wellness voice who built “Women of Today” to help people connect and thrive. Her food philosophy leans on the 80/20 approach, encouraging mostly nourishing choices with room for treats. This recipe fits that balance beautifully: simple, joyful, and shareable. 🌿✨
This cheesecake delivers lush texture with minimal effort—no oven, no eggs, just chill and slice. A buttery shortbread crumb sets the stage, while cream cheese, sweetened condensed milk, and fresh lemon juice create a silky, tangy filling. Finish with lemon zest, slices, or a sprinkle of coconut for an effortless showpiece. 🧁
Helpful note: the citrus acid naturally thickens the condensed-milk mixture and brightens the richness, so the cake sets without gelatin. Swap lemon for lime or orange if you like, and use gluten-free shortbread for an easy GF variation. Chill at least 4–6 hours (overnight is best) for clean cuts; leftovers keep covered and refrigerated up to 3 days. ❄️
Ingredients 📝
Crust
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200 g shortbread cookies (about 7 oz), finely crushed
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70 g unsalted butter (5 Tbsp), melted
Filling
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450 g cream cheese (16 oz), softened to room temperature
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1 can (14 oz / 397 g) sweetened condensed milk
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80–120 ml fresh lemon juice (⅓–½ cup), to taste
Optional Garnish
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Lemon zest, thin lemon slices, or 2–3 Tbsp unsweetened shredded coconut
Instructions 👩🍳
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Prepare the pan. Line the base of a 9-inch (23 cm) springform pan with parchment; lightly grease the sides.
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Make the crust. Stir cookie crumbs with melted butter until evenly moistened. Press firmly into the pan (base only) and chill 15 minutes.
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Beat the filling. In a bowl, beat cream cheese until perfectly smooth, scraping the bowl. Slowly stream in condensed milk; beat until velvety and lump-free.
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Add the citrus. Whisk in lemon juice until the mixture slightly thickens and turns glossy. Taste and adjust tartness if desired.
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Assemble and chill. Pour filling over the cold crust, tap to release air bubbles, and smooth the top. Cover and refrigerate 4–6 hours (overnight preferred) until sliceable.
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Finish and serve. Run a thin knife around the edge, unmold, and top with zest, lemon slices, or coconut. Slice with a hot, dry knife for the cleanest cuts—enjoy! 🍰
