There’s something magical about a dessert that’s creamy, tangy, and light as air. Easy No-Bake Lemon Cheesecake is a showstopper that doesn’t even require an oven. With a zesty lemon filling atop a buttery graham cracker crust, this cheesecake is perfect for any occasion.

The first time I made this cheesecake, I was amazed at how quickly it came together. The bright, citrusy flavor paired with the creamy texture was an instant crowd-pleaser. It’s the kind of dessert that feels indulgent yet refreshing, making it ideal for summer gatherings or whenever you want a slice of sunshine.

What I love most about this recipe is its simplicity. With just a handful of ingredients and no baking required, it’s a foolproof way to create a dessert that feels fancy without the fuss. Let’s make Easy No-Bake Lemon Cheesecake!

Easy No-Bake Lemon Cheesecake combines a zesty lemon cream cheese filling with a buttery graham cracker crust. Quick to prepare and perfect for any occasion, this refreshing dessert is a crowd favorite.

An Exciting Story

The first time I served this Easy No-Bake Lemon Cheesecake, it was at a summer barbecue, and it disappeared within minutes. My husband loved the tartness of the lemon, and the kids kept asking for more. Now, it’s a staple in my dessert rotation whenever I need something effortless yet elegant.

Why This Easy No-Bake Lemon Cheesecake?

• No Oven Needed: Perfect for warm days or when you don’t want to heat up the kitchen.
• Bright and Refreshing: The tangy lemon flavor makes it a standout dessert.
• Quick and Easy: Comes together in under 30 minutes (plus chilling time).
• Perfect for Any Occasion: A versatile dessert for parties, picnics, or weeknight treats.
• Customizable: Adjust the sweetness or add a topping to make it your own.

What You Need for Easy No-Bake Lemon Cheesecake

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
• For the Filling:
  • 16 oz cream cheese, softened
  • ¾ cup powdered sugar
  • ½ cup heavy whipping cream
  • 1 tbsp lemon zest
  • ½ cup fresh lemon juice
• Optional Toppings:
  • Whipped cream
  • Fresh lemon slices
  • Lemon zest

How to Make Easy No-Bake Lemon Cheesecake

1. Prepare the Crust:
   • In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
2. Make the Lemon Filling:
   • In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
   • Gradually add the heavy whipping cream, beating until the mixture is fluffy and holds soft peaks.
   • Stir in the lemon zest and juice until fully incorporated.
3. Assemble the Cheesecake:
   • Pour the lemon filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
4. Decorate and Serve:
   • Before serving, garnish with whipped cream, fresh lemon slices, or additional lemon zest if desired. Slice and enjoy!

Tips for Easy No-Bake Lemon Cheesecake

1. Chill Thoroughly: Give the cheesecake enough time to set in the fridge for a firm and creamy texture.
2. Zest Before Juicing: It’s easier to zest the lemon before extracting the juice.

Substitutions and Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Substitute cream cheese and heavy cream with dairy-free alternatives.
• Berry Twist: Add a layer of blueberry or raspberry compote on top for a fruity variation.

Make a Healthier Version

• Use low-fat cream cheese and reduced-fat graham crackers.
• Replace powdered sugar with a natural sweetener like honey or maple syrup.
• Use Greek yogurt in place of some of the cream cheese for a lighter filling.

Closing for No-Bake Lemon Cheesecake:

And there you have it—Easy No-Bake Lemon Cheesecake, a delightful dessert that’s as effortless as it is delicious. Whether you’re making it for a special occasion or simply indulging in a slice of sunshine, this cheesecake is sure to impress. Let us know how yours turn out, and don’t forget to explore more of our easy and refreshing dessert recipes!

Frequently Asked Questions for Easy No-Bake Lemon Cheesecake

Can I make this ahead of time?
Yes, it’s perfect for making a day ahead and storing in the refrigerator.

How long does it need to chill?
Chill for at least 4 hours, but overnight is ideal for the best texture.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cheesecake?
Yes, freeze for up to 2 months. Thaw in the refrigerator before serving.

What can I use instead of graham crackers?
Use digestive biscuits, vanilla wafers, or crushed shortbread cookies.

Can I use a different pan?
A pie dish or an 8×8-inch square pan works well if you don’t have a springform pan.

How do I prevent a runny filling?
Make sure to use full-fat cream cheese and whip the heavy cream until fluffy before mixing.

What pairs well with this dessert?
Serve with fresh berries, a drizzle of raspberry sauce, or a glass of chilled white wine.

Can I make mini versions?
Yes, divide the crust and filling into muffin tins with liners for individual cheesecakes.

Can I add other flavors?
Absolutely! Try adding vanilla extract, a splash of limoncello, or a swirl of fruit puree to the filling.

How do I get clean slices?
Use a sharp knife dipped in hot water, wiping it clean between slices.

Easy No-Bake Lemon Cheesecake

Recipe by CutsfoodCourse: Cake, Dessert, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Crust:

• 1 ½ cups graham cracker crumbs

• 6 tbsp unsalted butter, melted

• 2 tbsp granulated sugar

• For the Filling:

• 16 oz cream cheese, softened

• ¾ cup powdered sugar

• ½ cup heavy whipping cream

• 1 tbsp lemon zest

• ½ cup fresh lemon juice

• Optional Toppings:

• Whipped cream

• Fresh lemon slices

• Lemon zest

Directions

• Prepare the Crust:
• In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
• Make the Lemon Filling:
• In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
• Gradually add the heavy whipping cream, beating until the mixture is fluffy and holds soft peaks.
• Stir in the lemon zest and juice until fully incorporated.
• Assemble the Cheesecake:
• Pour the lemon filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
• Decorate and Serve:
• Before serving, garnish with whipped cream, fresh lemon slices, or additional lemon zest if desired. Slice and enjoy!