This No-bake lemon cheesecake is the perfect summer dessert. It’s easy to make, requires no oven, and is bursting with fresh lemon flavor. With a crunchy graham cracker crust and a creamy lemon filling, this cheesecake is sure to be a hit.
If you're looking for more cheesecake recipes you need to checkout my no-bake strawberry cheesecake or these raspberry and white chocolate cheesecake bars.
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⭐️ Why this recipe works
- No-bake method: Perfect for summer and make-ahead desserts.
- Fresh lemon: The bright citrus of the lemon balances out the rich creaminess of the cheesecake.
- Creamy texture: Whipped cream and cream cheese create a smooth and creamy filling.
- Easy crust: Simple graham cracker crust adds a nice crunch and is quick to prepare.
🧾 Ingredient notes
- Cream Cheese: Ensure your cream cheese is at room temperature to ensure a smooth, creamy texture for your cheesecake.
- Sugar: This is needed to balance the tartness of the lemons and sweeten the cream cheese.
- Lemon Juice and Zest: These provide that authentic, citrusy flavor. Always opt for fresh lemons for the best taste.
- Vanilla Extract: This ingredient adds an extra layer of depth to the flavor profile of the cheesecake.
- Whipped Cream: This gives our cheesecake a fluffy, airy, and light texture.
- Graham Cracker Crust: This is the perfect base for our cheesecake, providing a contrasting crunch to the creamy filling. *You can use graham cracker crumbs and skip blending them yourself.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
No-bake lemon cheesecake recipe step-by-step
- Making the Crust
- Mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Refrigerate to set while preparing the filling.
- Making the Cheesecake Filling
- Beat Cream Cheese: In a large bowl, beat 16 oz (450 g) of softened cream cheese until it is smooth and creamy.
- Add Sugar: Gradually add 1 cup (200 g) of granulated sugar, beating well until fully incorporated.
- Incorporate Whipped Cream: Fold in 1 cup (250 ml) of whipped heavy cream until the mixture is light and airy.
- Add Lemon: Mix in the juice and zest of 2 lemons until the filling is smooth and well combined.
- Pour and Smooth: Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
- Refrigerate: To allow the cheesecake to set properly, chill it in the refrigerator for at least 6 hours, or ideally overnight.
- Garnishing and Serving
- Loosen the Cheesecake: After chilling, run a small, warmed paring knife around the edge of the springform pan to loosen the cheesecake.
- Remove from Pan: Carefully remove the cheesecake from the springform pan. Before serving, garnish the cheesecake with additional whipped cream and lemon zest or slices. Use a hot, clean knife to cut into slices.
📖 Substitutions & Variations
- Crust: Substitute graham cracker crumbs with digestive biscuits or crushed vanilla wafers.
- Lemon: Use lime juice and zest for a different citrus flavor.
- Garnish: Top with fresh berries or a drizzle of raspberry sauce.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Springform pan: Essential for easy removal.
- Room temperature cream cheese: Ensures a smooth filling.
- Chilling time: At least 6 hours, preferably overnight, for the best set.
- Knife warming: Warm the knife with hot water for clean slices.
🍯 Storage
- Fridge: Once prepared, the cheesecake can be stored in the refrigerator for up to 4 days. This makes it a great option for prepping desserts in advance!
- Freezer: Individual slices wrapped in plastic and foil can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
- Thaw frozen cheesecake: If you've frozen your cheesecake, simply thaw it in the fridge overnight before serving. It will taste as fresh as the day you made it!
❓FAQ
Absolutely! If you're a fan of limes, feel free to substitute the lemons with them for a different yet delicious flavor profile.
If your cheesecake isn't firm, it probably needs more time in the fridge. This recipe requires ample chilling time to set properly. To speed up the process you can place the cheesecake in the freezer for a couple of hours.
Cream cheese is recommended for the traditional cheesecake texture and flavor. Mascarpone could make the cheesecake too rich and heavy. And doesn't provide enough structure to the chilled cheesecake.
Absolutely! For a crustless cheesecake, simply follow the same steps for the filling and omit the crust. Enjoy!
More easy dessert recipes:
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Easy No Bake Lemon Cheesecake
Ingredients
Crust
- 2 cups (165 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) heavy cream, whipped to soft peaks
- Juice and zest of 2 lemons
Garnish
- Whipped cream and additional lemon zest or lemon slices
Instructions
Making the Crust
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust, and place in the fridge to set while preparing the filling.
Making the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until it is smooth and creamy.
- Gradually add the sugar, beating well until fully incorporated.
- Fold in the whipped cream, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours, or ideally overnight, to allow it to set.
Garnishing and Serving
- After the chilling time, run a small, warmed paring knife around the edge of the springform pan to loosen the cheesecake.
- Remove the cheesecake from the springform pan.
- Just before serving, garnish the cheesecake with additional whipped cream and lemon zest. Slice and enjoy!
Notes
- Be sure to use a springform pan for easy removal of the cheesecake.
- The cream cheese should be at room temperature to ensure a smooth and creamy texture.
- The cheesecake needs to be refrigerated for at least 6 hours, but for the best results, refrigerate it overnight.
- If you prefer a less tart cheesecake, reduce the amount of lemon juice and zest used.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
TRISH GARDINER says
This was very easy to make and it was delicious. This is the first cheesecake I've ever made (and I have made lots), without using gelatine, it was super soft and flavoursome My family are not big cream fans so next time I may not put the whipped cream on top. I'm sure it will be just as yummy. Thank You.