Why You’ll Love This Recipe

Lemon Cheesecake (No Bake) is a refreshing, creamy dessert bursting with bright lemon flavor and a luscious, smooth texture. Perfect for warm days or when you need an easy, make-ahead treat, this cheesecake requires no oven time and delivers maximum flavor with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter (melted)
cream cheese (softened)
granulated sugar
heavy whipping cream
fresh lemon juice
lemon zest
vanilla extract
powdered sugar (for topping, optional)

directions

Mix the graham cracker crumbs and melted butter together until fully combined.

Press the mixture firmly into the bottom of a springform pan to form the crust; chill in the refrigerator while preparing the filling.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the lemon juice, lemon zest, and vanilla extract, and mix until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Pour the filling over the chilled crust and smooth the top with a spatula.

Cover and refrigerate for at least 4 hours, preferably overnight, until set.

Dust with powdered sugar or garnish with lemon slices before serving if desired.

Servings and timing

This recipe yields about 12 slices.
Preparation time: 20 minutes
Chilling time: 4 hours (or overnight)
Total time: about 4 hours 20 minutes

Variations

Use crushed vanilla wafers or shortbread cookies instead of graham crackers.
Add a swirl of lemon curd on top for extra tartness.
Mix in a handful of fresh blueberries for a fruity twist.
Top with whipped cream and fresh berries for a colorful finish.

storage/reheating

Store Lemon Cheesecake covered in the refrigerator for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
Thaw frozen cheesecake overnight in the refrigerator before serving.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled works if necessary.

How do I prevent a runny cheesecake?
Make sure to whip the cream to stiff peaks and chill the cheesecake long enough to set.

Can I use a ready-made graham cracker crust?
Yes, but a homemade crust often tastes fresher and holds up better.

Can I make this cheesecake ahead of time?
Absolutely, it’s best made a day in advance for maximum flavor and firmness.

What’s the best way to slice no-bake cheesecake?
Use a sharp knife dipped in hot water and wiped dry between cuts.

Can I use light cream cheese?
You can, but full-fat cream cheese gives the best texture and flavor.

What size pan should I use?
An 8- or 9-inch springform pan works perfectly for this recipe.

Can I add gelatin to make it firmer?
Yes, if you prefer a firmer set, you can dissolve unflavored gelatin and add it to the filling.

Is it possible to make mini cheesecakes?
Yes, use muffin tins lined with paper cups for individual servings.

Can I skip the crust?
Yes, for a lighter dessert, you can simply spoon the cheesecake filling into cups.

Conclusion

Lemon Cheesecake (No Bake) is a bright, silky, and satisfying dessert that’s perfect when you want something easy, refreshing, and impressive. With its vibrant citrus flavor and creamy texture, it’s sure to become a favorite for any occasion.