Delicious! I read Meg's comments and decided to mix in a package of instant vanilla pudding. The cake firmed up beautifully and didn't even last the day! I think I'll try some lemon pudding next time, and add the lemon zest as well!
Nice flavor - we finished it off pretty quickly, but it didn't ever firm up completely. Still was quite tastey! (thus the 4 stars) :)
Though it won't firm up like a regular cheesecake, this is so wickedly rich and delectable that you probably won't care! I added the vanilla pudding mix and ended up with a dessert that had all the wonderful flavor of a New York cheesecake, but with an intensely creamy texture. And so easy . . . a keeper here!
This is my mother's go-to, no-bake cheesecake recipe, although in our family it's called Cream Cheese Tart. If you find it doesn't firm up enough, you could try warming up the lemon juice, then dissolving a sachet of gelatin in it. Stir the lemon juice/gelatin mix through in Step 3, pur into crust and chill as usual. This works a charm to add a little more firmness to the filling.
I tried freezing it and it turned out perfectly. So very rich and delicious!