This is the best No Bake Lemon Cheesecake ever! It’s so easy to make, incredibly creamy, and bursting with bright and vibrant lemony flavor. This is the perfect make ahead dessert with very few ingredients needed.
This No Bake Lemon Cheesecake is deliciously indulgent and perfect for the summer. It's got a creamy citrus filling made with just 4 ingredients and a 3-ingredient graham cracker crust. Plus, it's super easy as it's no bake so there's no need to worry about burning or underbaking
If you love citrus as much as I do, check out my Yogurt Orange Juice Loaf, Fresh Lime Curd and Lemon Lavender Cookie Bars. For something savory, you'll love my Lemon Pasta with Roasted Cauliflower & Chickpeas.
Why You'll Love this Recipe
It’s so easy to make! This recipe is no-bake meaning you don't need to turn the oven on. Just combine the ingredients, chill and enjoy. The hardest part is waiting for the cheesecake to set.
It's perfect sweet and tart! This cheesecake is bursting with lemon flavor and the graham cracker crust is the perfect complement. It's super refreshing and makes it a great potluck dessert for all occasions.
There's no gelatin in this recipe! This recipe doesn't have gelatin or condensed milk. Instead full fat cream cheese and stiff whipped cream gives a luxuriously smooth, creamy texture.
Ingredient Notes
Graham Crackers - I used normal honey graham crackers for best results. They make for a delicious crumbly graham cracker crust.
Brown Sugar - the sugar adds a little sweetness to the crust.
Unsalted Butter - moistens the crumbs and keeps them set in the pan.
Cream Cheese, Full Fat - Bring to room temperature. If it’s too cold, it could create a lumpy texture. Don’t use the cream cheese bought in a tub. Use block-style cream cheese.
Powdered Sugar - Thickens the cheesecake and prevents it from being runny.
Lemons - Make sure to use FRESH lemon juice and zest. It cuts the sweetness and balances the cake and provides the delicious lemon flavor! Zest the lemons before squeezing them.
Heavy Whipping Cream, Cold - This is key for creating a thick consistency.
Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 ½ hours at room temperature so you don’t get lumps in your creamy cheesecake.
Variations
Crust - instead of graham crackers you could use golden Oreos, lemon Oreos or even vanilla wafers.
Toppings - to decorate the cheesecake you could serve with lemon curd or even fresh berries which compliment the lemon flavor.
Step-by-Step Instructions
- Put the Graham crackers into a food processor. Blitz until they are a fine crumb. Add the brown sugar and melted butter and blitz again until combined. The mixture should have the consistency of wet sand.
- Tip the crumbs into a 9 inch springform baking pan. Use a measuring cup or spoon to push the crumbs into a layer up the sides of the pan and compact them on the bottom. This is your Graham cracker crust. Put the pan into the refrigerator while you make the cheesecake filling.
- Add the cream cheese and powdered sugar to a large mixing bowl. Use a handheld electric whisk/mixer to beat the ingredients until smooth and creamy. Add the lemon juice and zest and beat again until combined.
- Pour the heavy whipping cream into a separate bowl. Whisk until stiff peaks.
Note - Stiff peaks stand straight up when the beaters are lifted and the tips don't curl while a soft peak will barely hold their shape and flop over as soon as the beaters are lifted.
- Put the whipped cream into the bowl with the cream cheese mixture. Use a spatula to gently fold the ingredients together until fully combined.
- Transfer the cheesecake mixture on top of the Graham cracker crust. Use an offset spatula to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 6 hours - overnight.
- When the cheesecake has set remove it from the pan. To decorate, put the heavy whipping cream and powdered sugar into a mixing bowl and beat until stiff peaks. Transfer the cream to a piping bag and pipe swirls on top of the cheesecake.
- For a final flourish add slices of lemon between each cream swirl. Slice, serve and enjoy!
Note - lemon slices are just for garnish and should not be eaten!
Expert Tips
Temperature is Key - Use room temperature full fat cream cheese and cold heavy whipping cream thats whipped to stiff peaks. This is key to helping the cheesecake set since this recipe doesn't use gelatin.
Allow Enough Time to Set - Set the cheesecake in the refrigerator for AT LEAST 6 hours - overnight. Making this recipe a great make ahead dessert.
Cut Clean Slices - When it's time to serve, start with a sharp chef's knife. Have a large glass or plastic quart container of very hot water and a clean dish towel nearby. Before each slice dip your knife into the hot water and allow the blade to heat up for a few seconds. Dry it quickly with your towel completely and slice. Repeat with each slice.
Storage
Leftovers should be stored in an airtight container and refrigerated for 3-4 days.
Lemon Cheesecake can be frozen for up to one month.
Recipe FAQ
Absolutely NOT! It will melt into a watery creamy MESS. I do not recommend this at all.
No bake cheesecake filling firms up in the fridge, and baked cheesecake firms up in the oven. There are no eggs in the no bake cheesecake filling hence it doesn't need to be baked.
You'll need:
- 9 inch Springform Pan
- Stand Mixer or Hand Mixer
- Food Processor
Use cold heavy whipping cream or it won’t set properly. You also need to beat it long enough, until stiff peaks form.
You can definitely use store-bought if you prefer.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
No Bake Lemon Cheesecake
Ingredients
- 2 cups graham cracker crumbs (16 full sheets)
- ¼ cup light brown sugar soft
- ½ cup unsalted butter melted
- 24 ounces cream cheese, full fat, block-style room temperature
- 2 large lemons jucied+ zested, use 6 tablespoons of juice
- 1 & ½ cups heavy whipping cream cold
Decorations
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- lemon slices
Instructions
- Put the Graham crackers into a food processor. Blitz until they are a fine crumb. Add the brown sugar and melted butter and blitz again until combined. The mixture should have the consistency of wet sand.
- Tip the crumbs into a 9 inch springform baking pan. Use a measuring cup or spoon to push the crumbs into a layer up the sides of the pan and compact them on the bottom. This is your Graham cracker crust. Put the pan into the refrigerator while you make the cheesecake filling.
- Add the cream cheese and powdered sugar to a large mixing bowl. Use a handheld electric whisk/mixer to beat the ingredients until smooth and creamy. Add the lemon juice and zest and beat again until combined.
- Pour the heavy whipping cream into a separate bowl. Whisk until stiff peaks.Note - Stiff peaks stand straight up when the beaters are lifted and the tips don't curl while a soft peak will barely hold their shape and flop over as soon as the beaters are lifted.
- Put the whipped cream into the bowl with the cream cheese mixture. Use a spatula to gently fold the ingredients together until fully combined.
- Transfer the cheesecake mixture on top of the Graham cracker crust. Use an offset spatula to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 6 hours - overnight.
- When the cheesecake has set remove it from the pan. To decorate, put the heavy whipping cream and powdered sugar into a mixing bowl and beat until stiff peaks. Transfer the cream to a piping bag and pipe swirls on top of the cheesecake.
- For a final flourish add slices of lemon between each cream swirl. Slice, serve and enjoy!Note - lemon slices are just for garnish and should not be eaten!
Did you make this recipe? Let me know!