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No Bake Lemon Cheesecake Recipe
Ash Tyrrell

No Bake Lemon Cheesecake Recipe

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
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Total Time 4 hours 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.