Name: No-Bake Lemon Cheesecake Recipe
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tablespoon lemon zest; ⅓ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup heavy whipping cream, cold

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If you’re hunting for the ultimate crowd-pleaser that’s light, tangy, creamy, and utterly effortless, this No-Bake Lemon Cheesecake will instantly become your sunny-day favorite. With its buttery graham cracker crust, luscious lemon-infused cheesecake layer, and pillowy whipped cream, it brings together the perfect blend of sweetness and zest—all without turning on your oven! Whether you’re celebrating a special occasion or just craving something extra special, this make-ahead dessert is your golden ticket to delightful, no-fuss indulgence.

No-Bake Lemon Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Making No-Bake Lemon Cheesecake couldn’t be simpler, and every ingredient deserves its moment in the spotlight! These basics pull together beautifully to create layers of texture, flavor, and that irresistible summery color.

Graham cracker crumbs (1½ cups): The classic foundation that gives your cheesecake its signature crunch and nutty sweetness.
Granulated sugar (¼ cup): Adds tender sweetness to the crust and balances the brightness of the lemon.
Unsalted butter, melted (½ cup): Binds the crust together and lends a rich, melt-in-your-mouth finish.
Cream cheese, softened (16 oz): The creamy soul of the cheesecake—rich, smooth, and tangy.
Powdered sugar (1 cup): Dissolves effortlessly into the filling for smooth sweetness and a soft texture.
Lemon zest (1 tablespoon): Fresh, vibrant citrus oils lift every bite with a true lemony zing.
Fresh lemon juice (⅓ cup): Delivers the tart, sunny essence that makes this cheesecake pop.
Vanilla extract (1 teaspoon): Adds warmth and depth that rounds out the tangy lemon notes.
Cold heavy whipping cream (1 cup): Brings light, airy volume, making the filling impossibly smooth and fluffy.

How to Make No-Bake Lemon Cheesecake

Step 1: Prepare the Crust

Begin by combining graham cracker crumbs and granulated sugar in a medium mixing bowl—give these two a quick stir to distribute the sweetness evenly. Next, pour in the melted butter and mix until the texture is reminiscent of wet sand, making sure every crumb gets a buttery coat. Gently press this mixture into the bottom of a 9-inch springform pan, packing it firmly with your fingers or the back of a spoon for a crust that holds its shape. Pop the pan in the fridge while you move on to the filling.

Step 2: Mix the Cheesecake Filling

With your crust chilling, grab a large bowl and beat the softened cream cheese until luxuriously smooth using an electric mixer. Add the powdered sugar, lemon zest, bold squeeze of fresh lemon juice, and vanilla extract. Continue beating until everything melds into a thick, creamy, and aromatic mixture. That tangy lemon scent is a sneak preview of the goodness to come!

Step 3: Whip the Cream

In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This takes just a few minutes, and you’ll know it’s ready when the cream stands proud and tall on your whisk or beaters. Gently fold this whipped cream into your lemon-cream cheese base—lightly swirling it in to keep the filling pillowy and airy rather than dense.

Step 4: Assemble and Chill

Carefully spread the lemony cheesecake filling over your set graham crust, using a spatula to smooth out the top. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, though overnight is ideal. This allows the No-Bake Lemon Cheesecake to firm up beautifully, making slicing (and serving) a breeze.

Step 5: Garnish and Serve

Just before serving, unclasp and remove the springform pan’s outer ring. For a gorgeous finish, top your cheesecake with more fresh lemon zest or a flourish of whipped cream—whatever makes you smile! Then slice, serve, and watch your guests’ eyes light up.

How to Serve No-Bake Lemon Cheesecake

Garnishes

The joy of garnishing a No-Bake Lemon Cheesecake is how easily you can dress it up or down. A simple scatter of extra lemon zest delivers a zippy pop of color and aroma, while piped swirls of fresh whipped cream cue instant celebration. For a fun twist, tuck in thin candied lemon slices, fresh berries, or a handful of edible flowers for a festive touch that brings summer to your dessert plate.

Side Dishes

Since No-Bake Lemon Cheesecake is rich and tangy, it pairs beautifully with fresh, juicy fruits like raspberries, blueberries, or strawberries. A small scoop of berry sorbet or lemon gelato can heighten the citrus notes and add an icy, refreshing element to your dessert spread. When serving at a brunch, light tea sandwiches or iced herbal teas keep the mood playful and palate-cleansing between bites.

Creative Ways to Present

Take this classic up a notch by making individual cheesecakes in mason jars or dessert glasses for easy picnics or parties—no slicing required! You can also drizzle the top with a quick lemon glaze, sprinkle on toasted coconut for extra texture, or even layer with a thin sheet of lemon curd between the crust and filling for a burst of extra citrus. Play with presentation to suit any occasion, from backyard BBQs to elegant showers.

Make Ahead and Storage

Storing Leftovers

No-Bake Lemon Cheesecake keeps its charm in the refrigerator for up to 4 days, making it a fantastic make-ahead dessert. Store any leftovers tightly covered in the pan or transfer slices to an airtight container. The creamy texture stays dreamy, and the flavors only get brighter after a day or two.

Freezing

If you’d like to prep this cheesecake even further ahead, freezing works beautifully! Chill the cheesecake until firm, then wrap the whole pan or individual slices snugly in plastic wrap followed by foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving; the texture will still be smooth and luscious.

Reheating

Because this is a no-bake, chilled dessert, reheating isn’t necessary (or recommended). To enjoy at its best, simply let the cheesecake sit at room temperature for about 10 minutes before serving if it’s coming straight out of the fridge or freezer, which helps coax out the lemony aroma and creamy texture.

FAQs

Can I substitute bottled lemon juice for fresh?

While bottled lemon juice can be used in a pinch, fresh lemon juice brings a brighter, fresher flavor to your No-Bake Lemon Cheesecake, and it’s really worth the extra minute of juicing. If you go with bottled, use one that is pure juice with no added sweeteners.

What do I do if my cheesecake hasn’t set after chilling?

If your No-Bake Lemon Cheesecake seems too soft, it may need more time to chill—overnight is ideal. Make sure you measured your ingredients accurately and whipped the cream to stiff peaks before folding, as these steps help the filling stay firm and sliceable.

Can I make this cheesecake gluten-free?

Absolutely! Simply swap regular graham crackers for your favorite gluten-free variety to make the crust, and the rest of the ingredients are naturally gluten-free. The result will be just as delicious and safe for gluten-sensitive guests.

How can I add more lemon flavor?

For a bolder lemon punch in your No-Bake Lemon Cheesecake, add an extra sprinkle of zest or a drop or two of lemon extract to the filling. You could also swirl in a little tart lemon curd between the crust and creamy layer for even more citrus intensity.

Can I use a store-bought crust?

Yes, a store-bought graham cracker crust is a time-saving shortcut! The homemade version is a bit thicker and more buttery, but both work well and help simplify prep, especially when you’re making several dishes for a gathering.

Final Thoughts

When you bring a No-Bake Lemon Cheesecake to the table, you’re guaranteed smiles, seconds, and frequent recipe requests! The blend of tangy lemon and creamy filling over a crunchy base is irresistible, and the fact that it’s so easy and oven-free is a true gift. Treat yourself and the ones you love to this sunny dessert—you’ll savor every bite, and quite possibly start a whole new tradition for summer get-togethers!

No-Bake Lemon Cheesecake Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 6 hours 25 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing citrusy delight of this easy No-Bake Lemon Cheesecake. Creamy, zesty, and perfect for summer, this dessert is a crowd-pleaser!

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold

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Instructions

Prepare the Crust: Mix graham cracker crumbs and sugar. Add melted butter, stir until sandy. Press into a pan and refrigerate.
Make the Filling: Beat cream cheese until smooth. Add sugar, lemon zest, juice, and vanilla. Whip cold cream until stiff, fold into cream cheese mixture.
Assemble: Pour filling over crust, smooth the top. Chill for at least 6 hours. Garnish with zest or whipped cream before serving.