Lemon Cheesecake (No Bake)

Why You’ll Love This Recipe

Lemon Cheesecake (No Bake) is a refreshing and creamy dessert with a bright citrus flavor, perfect for warm weather or any time you want a light and luscious treat without turning on the oven. Its smooth texture, tangy lemon zing, and buttery graham cracker crust make it an effortless crowd-pleaser.

ingredients

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

graham cracker crumbsunsalted buttercream cheesegranulated sugarsweetened condensed milkfresh lemon juicelemon zestvanilla extractwhipped topping or whipped cream

directions

Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator while you prepare the filling.

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

Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, and mix until fully combined and silky.

Gently fold in the whipped topping or whipped cream until evenly incorporated.

Pour the filling over the chilled crust, spreading it evenly with a spatula.

Cover and refrigerate for at least 4-6 hours, or until fully set. For best results, chill overnight.

Garnish with extra lemon zest, lemon slices, or whipped cream before serving.

Servings and timing

This recipe yields 8-10 slices.Preparation time: 15 minutesChilling time: 4-6 hoursTotal time: 4 hours 15 minutes to 6 hours 15 minutes

Variations

Use a cookie crust made from lemon or vanilla wafers for extra flavor.

Add a layer of lemon curd on top before serving for a tart twist.

Swirl in raspberry puree before chilling for a berry-lemon combo.

Top with crushed meringue for a light, crunchy contrast.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.Do not freeze the cheesecake as it may alter the texture significantly.Serve chilled directly from the fridge for best consistency and flavor.

FAQs

Can I use bottled lemon juice?

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

Why isn’t my cheesecake setting?

Make sure to use full-fat cream cheese and allow enough chill time for it to firm up.

Can I use homemade whipped cream?

Yes, just whip heavy cream with a little sugar until stiff peaks form, then fold it in.

What type of pan should I use?

A springform pan is best for easy removal and a clean presentation.

Is this cheesecake very sweet?

It has a balanced sweetness, with the lemon adding a refreshing tang to the creamy filling.

Can I make this dairy-free?

Yes, by using dairy-free cream cheese, sweetened condensed coconut milk, and whipped coconut cream.

Can I make this ahead?

Absolutely, it’s even better when made the day before serving.

Can I add gelatin to make it firmer?

Yes, you can bloom and dissolve unflavored gelatin into the lemon juice before adding it to the filling for a firmer texture.

Is this safe for kids?

Yes, it’s kid-friendly with its smooth texture and light lemon flavor.

How do I slice it cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices.

Conclusion

Lemon Cheesecake (No Bake) is the perfect make-ahead dessert that’s simple, citrusy, and satisfying. With no oven required and just a few ingredients, it’s an ideal choice for sunny days, gatherings, or whenever you crave a cool and creamy treat.

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