If you love a light, creamy dessert with bright citrus flavor, this no bake lemon cheesecake is perfect for summer. It has a buttery graham cracker crust, smooth lemon filling, and just the right balance of tangy and sweet. There’s no need to turn on the oven, this easy recipe is chilled to set, making it ideal for warm weather.
With fresh lemon zest, lemon juice, and fluffy whipped topping, this no-bake cheesecake delivers cool, refreshing lemon flavor in every bite. It’s a simple yet impressive treat for gatherings, holidays, or when you just want an easy lemon dessert.
Table of Contents
Ingredients
This no bake lemon cheesecake comes together with a handful of simple ingredients to create the perfect creamy filling, tangy citrus flavor, and buttery graham cracker crust.
For the Graham Cracker Crust:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons sugar
For the Cheesecake Filling:
• 16 ounces cream cheese, softened to room temperature
• ½ cup sweetened condensed milk
• ¼ cup powdered sugar
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon lemon extract (optional for extra lemon flavor)
• 1 cup heavy whipping cream
For Garnish (Optional):
• Lemon curd for drizzling
• Lemon slices or extra lemon zest
• Whipped cream for topping
With these easy ingredients, you’ll create a creamy, smooth filling, bright citrus taste, and a graham cracker crust that holds everything together for this no-bake lemon cheesecake.
Instructions
Follow these simple steps to make your creamy, refreshing no bake lemon cheesecake:
Step 1: Make the Graham Cracker Crust
• In a bowl, combine graham cracker crumbs, sugar, and melted butter.
• Stir until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a springform pan to form the crust.
• Place the pan in the refrigerator to chill while preparing the filling.
Step 2: Prepare the Creamy Filling
• In a large bowl, beat cream cheese and powdered sugar with a hand mixer until smooth and creamy.
• Add sweetened condensed milk, lemon zest, fresh lemon juice, and lemon extract (if using). Mix until fully combined.
Step 3: Whip the Cream and Combine
• In a separate bowl, whip the heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy creamy cheesecake filling.
Step 4: Assemble the Cheesecake
• Pour the filling over the chilled graham cracker crust and smooth the top with a spatula.
• Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow the cheesecake to set completely.
This easy no bake lemon cheesecake is now ready for your favorite toppings and to be served as the perfect lemon dessert.
Pro Tips and Variations
These easy tips will help you create the perfect no bake lemon cheesecake every time, along with simple ways to customize the recipe.
Pro Tips for Best Results
• Use Full-Fat Cream Cheese: Full-fat cream cheese creates a rich, smooth filling. Always bring it to room temperature before mixing to avoid lumps.
• Whip the Cream Properly: Beat the heavy whipping cream until stiff peaks form for a stable, fluffy filling. This helps the cheesecake to set.
• Chill the Cheesecake Well: Chill the cheesecake for at least 4 hours, but overnight is best for the perfect creamy texture and firm slices.
• Don’t Overmix: Gently fold the whipped cream into the filling to keep it light and airy without deflating it.
Simple Variations to Try
• Lemon Cheesecake Bars: Press the graham cracker crust into a square baking pan and slice into bars for an easy party dessert.
• Lemon Curd Topping: Drizzle lemon curd over the cheesecake for extra bright citrus flavor.
• Extra Lemon Flavor: Add more lemon zest or freshly squeezed lemon juice if you love tangy lemon desserts.
• Graham Cracker Crust Swap: Try crushed shortbread cookies or vanilla wafers for a different crust option.
This easy no bake lemon cheesecake is simple to adjust, making it a versatile dessert for any occasion.
Serving Suggestions
This no bake lemon cheesecake is the perfect dessert for warm days, holidays, or anytime you crave a refreshing, creamy treat.
Best Ways to Serve:
• Garnish with lemon slices, extra lemon zest, or a drizzle of lemon curd for a beautiful presentation.
• Top each slice with a dollop of whipped cream to balance the tangy lemon flavor.
• For extra sweetness, serve with sweetened whipped cream or a side of fresh berries.
• This cheesecake pairs perfectly with iced tea, coffee, or a sparkling citrus drink.
Storage Tips:
• Serve this cheesecake chilled, straight from the refrigerator.
• Keep leftovers covered in the refrigerator for up to 4 days.
• You can wrap the cheesecake in plastic and refrigerate it ahead of time for easy serving.
• Want to store it longer? You can freeze this cheesecake for up to one month, just thaw in the refrigerator before serving.
Every slice delivers creamy, tangy, sweet lemon flavor, making this a standout lemon dessert for any occasion.
Conclusion
This no bake lemon cheesecake is light, creamy, and bursting with fresh lemon flavor. With its buttery graham cracker crust, smooth filling, and simple prep, it’s the perfect lemon dessert for summer or any time you want a cool, refreshing treat. The best part? It’s super easy to make, requires no oven, and can be prepared ahead of time. Whether you enjoy it plain or topped with lemon curd, whipped cream, or berries, this easy no bake lemon cheesecake will impress guests and satisfy your sweet tooth.
No Bake Lemon Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon extract optional
- 1 cup heavy whipping cream
Optional Garnish
- lemon curd for drizzling
- lemon slices or extra lemon zest
- whipped cream for topping
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan to form the crust. Chill while preparing the filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Add sweetened condensed milk, lemon zest, lemon juice, and lemon extract. Mix until creamy.
- In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemon cheesecake filling.
- Pour the filling over the chilled crust and smooth the top. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Notes
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 190mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Added Sugars: 15g
- Protein: 4g
- Vitamin A: 12% Daily Value
- Vitamin C: 4% Daily Value
FAQs
Why did my lemon cheesecake not set?
If your no bake lemon cheesecake didn’t set, the filling may not have been chilled long enough, or the whipped cream wasn’t beaten to stiff peaks. Using full-fat cream cheese also helps the cheesecake firm up properly.
What cheese tastes good with lemon?
Cream cheese pairs perfectly with lemon for creamy, tangy lemon desserts. For a richer twist, some recipes use a blend of cream cheese and mascarpone.
What thickens a no-bake cheesecake?
Whipping heavy cream to stiff peaks thickens the filling. Some recipes also use gelatin, but this easy no bake lemon cheesecake sets well with full-fat cream cheese and proper chilling.
Can you freeze no bake lemon cheesecake?
Yes, you can freeze this cheesecake. Wrap it well in plastic and freeze for up to one month. Thaw overnight in the refrigerator before serving.
How long will lemon cheesecake keep?
This cheesecake keeps in the refrigerator for up to 4 days. Always keep it covered to maintain its creamy texture and fresh lemon flavor.
Why is my no-bake cheesecake too soft?
If your no-bake cheesecake is too soft, the whipped cream may not have been beaten enough, or it wasn’t chilled long enough. Be sure to allow the cheesecake to set fully before slicing.
