Why You’ll Love This Recipe

Lemon Cheesecake (No Bake) is a refreshing, creamy dessert with a zesty lemon flavor and a smooth, silky texture. Perfect for warm weather or when you want a dessert without turning on the oven, this cheesecake combines the tanginess of lemon with the richness of cream cheese atop a buttery graham cracker crust. It’s elegant, easy, and ideal for make-ahead entertaining.

ingredients

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

graham cracker crumbsmelted buttersugarcream cheeseheavy whipping creamlemon juicelemon zestconfectioners’ sugarvanilla extractgelatin (optional, for extra firmness)

directions

Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand.

Press the mixture into the bottom of a springform pan to form an even layer. Refrigerate while preparing the filling.

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

Add confectioners’ sugar, lemon juice, lemon zest, and vanilla extract, and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Optional: dissolve gelatin in warm water and stir into the filling for a firmer texture.

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

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Garnish with lemon slices or zest before serving.

Servings and timing

This recipe yields approximately 8-10 slices.Preparation time: 20 minutesChilling time: 6-8 hoursTotal time: 6 hours 20 minutes to 8 hours 20 minutes

Variations

Add a blueberry or raspberry swirl to the filling for a fruity contrast.

Use crushed digestive biscuits or vanilla wafers instead of graham crackers.

Incorporate a layer of lemon curd on top for extra tang.

Top with whipped cream or meringue for a fancier finish.

storage/reheating

Store Lemon Cheesecake in the refrigerator, covered, for up to 5 days.Do not freeze the cheesecake once assembled, as the texture may change.For longer storage, freeze the crust and filling separately, then assemble fresh.

FAQs

Can I make this without gelatin?

Yes, but the cheesecake will be softer. For a firmer texture, use gelatin or whipped topping stabilizer.

Is this dessert very sweet?

No, it has a balanced flavor—zesty lemon offsets the sweetness.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

Can I use low-fat cream cheese?

Yes, though the texture will be less rich and slightly softer.

Why isn’t my cheesecake firm enough?

Make sure the whipped cream was beaten to stiff peaks and chill the cheesecake long enough.

Do I need a springform pan?

It’s recommended for easy removal, but a deep pie dish or baking dish can also work.

Can I make this ahead?

Yes, it’s best made the night before for proper setting.

Can I skip the crust?

Yes, you can serve it in cups or jars for a crustless version.

Can I add food coloring?

Yes, a drop of yellow food coloring can enhance the lemony look.

Is it gluten-free?

Use gluten-free graham crackers to make it completely gluten-free.

Conclusion

Lemon Cheesecake (No Bake) is a fuss-free, refreshing dessert that’s bursting with bright citrus flavor and creamy texture. Whether you’re entertaining guests or craving a cool treat, this cheesecake offers the perfect balance of tart and sweet without the need for baking. Simple to prepare and always a crowd-pleaser, it’s sure to become a go-to in your dessert repertoire.