This No Bake Lemon Cheesecake has been a go-to in my kitchen for years, and every time I make it, I remember why it’s such a favorite. It’s a light and creamy dessert that never feels heavy—perfect for those times when you want something indulgent but refreshing.
The zesty lemon balances the sweetness of the cream cheese and whipped topping, creating a smooth, tangy treat that’s as easy to make as it is delicious.
If you’re enjoying an Iced Sugar Cookie Almond Milk Latte alongside, the flavors blend together beautifully, offering a comforting and refreshing balance of sweet and citrus.
What sets this cheesecake apart is that it requires no oven time. It’s the ultimate shortcut when you want a showstopper dessert without all the fuss.
Plus, with just a handful of ingredients, you can whip it up in no time and let it set in the fridge while you kick back and relax. Trust me, the hardest part is waiting for it to chill!
Why You’ll Be Hooked?
- The lemony brightness wakes up your taste buds without being overwhelming.
- It’s a make-ahead dessert that’s perfect for busy weeknights or a casual weekend get-together.
- The texture is silky smooth, making each bite feel luxurious.
- I love how easy it is to customize: swap the crust or add extra citrus zest.
- It’s one of those recipes I keep coming back to because it’s simple, satisfying, and always a hit.
No Bake Lemon Cheesecake Recipe
Equipment
- Parchment paper
- Electric mixer
- Medium-sized bowl
- Spatula
- Mixing bowl
- Measuring cups and spoons
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup butter melted
Filling:
- 3 packages cream cheese full fat
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice about 1 lemon
- zest of 2 lemons 1 if you want a milder flavor
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream 30-35% fat ONLY
Instructions
- Line a 9″ springform pan with parchment paper for easy removal.
- Mix graham cracker crumbs and butter, then press into the pan and up the sides.
- Beat cream cheese with an electric mixer until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla, and mix until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Pour filling into the crust, cover, and refrigerate for at least 6 hours or overnight. Serve with whipped cream.
Nutrition Info:
| Nutrition | Value |
| Calories | 450kcal |
| Carbohydrates | 35g |
| Cholesterol | 80mg |
| Fat | 3g |
| sugar | 27mg |
| Calcium: | 90mg |
Variations that Will Help You Customize Your Dish
- Berry Topping: Add a fresh fruit topping like mixed berries or a blueberry compote for an extra burst of flavor. The sweetness and slight tartness of the berries pair wonderfully with the creamy lemon filling.
- Crust Swap: For a different twist, use crushed chocolate cookies (like Oreos) instead of graham crackers for a chocolatey base that complements the tangy lemon filling.
- Lemon-Lime Twist: Want a more citrus-forward flavor? Swap out some of the lemon juice and zest for lime juice and zest. It gives the cheesecake a fresh, zesty lime flavor while still keeping that bright citrusy kick.
- Coconut Crust: If you love coconut, mix shredded coconut into your graham cracker crust. It adds texture and a hint of tropical flavor that enhances the lemon filling.
- Lemon Meringue Variation: For a fun spin, top the cheesecake with a light, toasted meringue for a lemon meringue pie-inspired touch. You can make the meringue by whipping egg whites and sugar, then lightly browning them in the oven or with a kitchen torch.