I recently made this No Bake Lemon Cheesecake Recipe on a warm afternoon when I didn’t want to turn on my oven, and honestly, it was one of the best decisions ever. The filling turned out incredibly creamy with the perfect balance of sweet and tangy.
I loved how fresh the lemon flavor tasted in every bite. It set beautifully in the fridge without any baking stress. If you’re looking for a refreshing, foolproof dessert, this is the one I always come back to.
Ingredients
Here’s everything you’ll need to make this smooth and refreshing cheesecake. Each ingredient plays an important role in texture and flavor.
- Graham cracker crumbs – 1 ½ cups: These create a classic, buttery base. Use finely crushed crumbs for a firm crust that holds together well.
- Melted butter – 6 tablespoons: Butter binds the crumbs together. Make sure it’s fully melted so it evenly coats every crumb.
- Cream cheese (softened) – 16 ounces (2 blocks): Full-fat cream cheese gives the richest texture. Always use room-temperature cream cheese to avoid lumps.
- Powdered sugar – 1 cup: Powdered sugar blends smoothly into the filling and keeps it silky without any graininess.
- Fresh lemon juice – ¼ cup: Freshly squeezed lemon juice delivers bright, natural flavor. Bottled juice can taste slightly artificial.
- Lemon zest – 1 tablespoon: The zest adds intense citrus aroma and boosts the lemon flavor without adding extra liquid.
- Vanilla extract – 1 teaspoon: A small amount rounds out the tanginess and enhances sweetness.
- Heavy whipping cream – 1 cup: Whipped cream gives the cheesecake its light, airy structure and helps it set properly.
Note: This recipe makes approximately 8 servings in a standard 9-inch pie dish or springform pan.
Variations
- One of the things I love most about this no bake lemon cheesecake recipe is how flexible it is. You can easily adjust it to suit your preferences or dietary needs.
- For a dairy-free version, use dairy-free cream cheese and coconut cream in place of heavy whipping cream. Make sure the coconut cream is well chilled before whipping for the best texture.
- To make it sugar-free, substitute powdered sugar with a powdered monk fruit or erythritol blend. Be sure it’s a powdered version to maintain a smooth filling.
- If you want to enhance the flavor, try adding a tablespoon of lemon curd into the filling for extra tanginess. You can also swirl raspberry puree on top for a fruity twist.
- For a different crust, swap graham crackers for crushed vanilla wafers or digestive biscuits. Each option adds its own subtle flavor variation.
Cooking Time
This recipe is wonderfully quick to assemble and requires no baking at all.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Equipment You Need
Having the right tools makes this dessert even easier to prepare.
- Mixing bowls – For preparing the crust and filling separately.
- Electric hand mixer or stand mixer – Helps create a smooth, lump-free filling.
- 9-inch pie dish or springform pan – Holds and shapes the cheesecake.
- Spatula – Useful for folding whipped cream and smoothing the top.
- Zester or fine grater – For fresh lemon zest without the bitter white pith.
How to Make No Bake Lemon Cheesecake Recipe?
This cheesecake comes together in simple stages. I always prepare the crust first, then move on to the creamy lemon filling before chilling it to perfection.
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs with melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of your pie dish or springform pan, making sure it’s evenly packed and slightly pressed up the sides if desired. Place the crust in the refrigerator to chill while you prepare the filling so it firms up nicely.
Make the Creamy Lemon Filling
In a large bowl, beat the softened cream cheese with powdered sugar until completely smooth and fluffy. Add the fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined and silky. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the texture light and airy.
Assemble and Chill
Spoon the lemon filling over the chilled crust and smooth the top with a spatula for a clean finish. Cover the cheesecake and refrigerate it for at least four hours, or until fully set and firm to the touch. Once chilled, slice carefully with a sharp knife, wiping the blade clean between cuts for neat slices.
Additional Tips for Making This Recipe Better
After making this cheesecake a few times, I’ve learned a few tricks that really elevate the final result.
- I always let the cream cheese sit at room temperature for at least 30 minutes. This prevents lumps and makes mixing so much easier.
- I zest the lemon before juicing it. It’s much simpler and ensures I don’t waste any of that flavorful outer peel.
- I chill the mixing bowl before whipping cream. This helps the cream whip faster and hold its shape better.
- I sometimes add an extra teaspoon of zest when I want a stronger lemon flavor. It makes the dessert taste extra fresh.
- I press the crust firmly using the bottom of a measuring cup. It creates a tight, even base that slices beautifully.
How to Serve No Bake Lemon Cheesecake Recipe?
Serving this cheesecake is just as fun as making it. I like to top it with thin lemon slices or extra lemon zest for a bright, elegant look. A dollop of freshly whipped cream adds a beautiful finishing touch and extra creaminess.
For added color, scatter a few fresh berries like raspberries or blueberries on top. The contrast between the yellow filling and red berries looks stunning on a dessert table.
If you’re hosting guests, serve each slice with a small mint sprig for a fresh presentation. Chilling the plates beforehand can also help keep the cheesecake firm while serving.
Nutritional Information
Here’s an approximate nutritional breakdown per slice:
- Calories: About 350 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 25g
These values may vary slightly depending on ingredient brands and substitutions.
Make Ahead and Storage
This cheesecake is perfect for preparing in advance. I often make it the day before serving because it actually tastes even better after chilling overnight. The flavors deepen and the texture becomes firmer.
For storage, keep the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 4 days without losing its creamy texture.
If you want to freeze it, wrap individual slices in plastic wrap and then foil before placing them in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight until fully softened.
Why You’ll Love This Recipe?
There are so many reasons this no bake lemon cheesecake recipe has become one of my favorites.
- It requires no oven, making it perfect for warm weather or busy days. I love that I can make a stunning dessert without heating up the kitchen.
- The flavor is bright, fresh, and perfectly balanced between sweet and tangy. Every bite feels light yet indulgent.
- The texture is creamy and smooth with a buttery, crunchy crust. The contrast makes it incredibly satisfying.
- It’s easy to customize with different crusts, toppings, or dietary swaps. I’ve tried several variations, and they all work beautifully.
- It’s beginner-friendly and stress-free. Even if you’ve never made cheesecake before, this recipe is simple to follow and delivers reliable results.
- If you’re enjoying more delicious recipe ideas, you can also try garlic-parmesan-sheet-pan-shrimp-with-zucchini-recipe and sausage-and-mushroom-pasta-recipe.
If you’re craving a refreshing dessert that looks impressive but takes minimal effort, this no bake lemon cheesecake recipe is one I truly recommend trying. Once you make it, I’m sure it will become a regular favorite in your kitchen too.
No Bake Lemon Cheesecake Recipe
Ingredients
Method
- In a medium bowl, combine the graham cracker crumbs with melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of your pie dish or springform pan, making sure it’s evenly packed and slightly pressed up the sides if desired. Place the crust in the refrigerator to chill while you prepare the filling so it firms up nicely.
- In a large bowl, beat the softened cream cheese with powdered sugar until completely smooth and fluffy. Add the fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined and silky. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the texture light and airy.
- Spoon the lemon filling over the chilled crust and smooth the top with a spatula for a clean finish. Cover the cheesecake and refrigerate it for at least four hours, or until fully set and firm to the touch. Once chilled, slice carefully with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
- I always let the cream cheese sit at room temperature for at least 30 minutes. This prevents lumps and makes mixing so much easier.
- I zest the lemon before juicing it. It’s much simpler and ensures I don’t waste any of that flavorful outer peel.
- I chill the mixing bowl before whipping cream. This helps the cream whip faster and hold its shape better.
- I sometimes add an extra teaspoon of zest when I want a stronger lemon flavor. It makes the dessert taste extra fresh.
- I press the crust firmly using the bottom of a measuring cup. It creates a tight, even base that slices beautifully.
