Go Back
–+ servings
No bake lemon cheesecake on a cake plate with lemon slices.

Easy No Bake Lemon Cheesecake

This No-Bake Lemon Cheesecake is a refreshing, tangy dessert that's perfect for any occasion. With a velvety cream cheese filling and zesty lemon flavor, it will quickly become a favorite.
3.86 from 14 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 Servings
Calories: 435kcal
Author: Deborah Rainford

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

Calories: 435kcal | Carbohydrates: 27g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 328mg | Potassium: 127mg | Sugar: 16g | Vitamin A: 1230IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!