This no-bake lemon cheesecake is the perfect dessert to make on a warm day when you want something refreshing, tangy, and creamy, but without heating up the kitchen. With its smooth lemon filling and buttery graham cracker crust, it’s an easy and delicious treat that’s sure to impress.
Why You’ll Love This Recipe
I absolutely love this recipe because it combines the rich, creamy texture of cheesecake with the fresh, zesty flavor of lemon. The best part? It’s no-bake! I can make it without even turning on the oven, which is a huge bonus during hot months. The lemon flavor is perfectly balanced with just the right amount of sweetness, and the graham cracker crust adds a lovely crunch. It’s a simple, yet indulgent dessert that’s ideal for any occasion, from casual family dinners to special celebrations.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup fresh lemon juice (about 2 lemons)
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 tablespoon unflavored gelatin (optional, for extra firmness)
1 tablespoon warm water (if using gelatin)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate while preparing the filling.
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy.
Add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, and continue to beat until well combined.
In a small bowl, dissolve the gelatin in warm water (if using), stirring until fully dissolved. Add this mixture to the cream cheese mixture and beat until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the lemon filling over the chilled graham cracker crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Once set, garnish with extra lemon zest or thin lemon slices, if desired, and serve chilled.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Total Time: 4 hours (refrigeration time)
Variations
Add a berry topping: I love topping the cheesecake with fresh berries like raspberries or blueberries. It adds a pop of color and a hint of tartness that pairs beautifully with the lemon.
Gluten-free crust: If you’re gluten-free, simply swap the graham cracker crumbs with gluten-free options or even crushed gluten-free cookies.
Dairy-free version: For a dairy-free cheesecake, you can use coconut cream or cashew cream cheese as an alternative to the cream cheese and heavy cream.
Storage/Reheating
Storage: Keep the cheesecake covered in the refrigerator for up to 3 days. The cold storage helps maintain its firm texture.
Reheating: There’s no need to reheat this dessert, as it’s best served chilled. Just take it out of the fridge before serving to let it soften slightly if needed.
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FAQs
Can I use store-bought graham cracker crust for this recipe?
Yes, if you want to save some time, you can easily use a pre-made graham cracker crust. Just skip the step of making your own and pour the filling directly into the pre-baked crust.
How can I make the cheesecake firmer without gelatin?
If you don’t want to use gelatin, the cheesecake will still set well without it, but for extra firmness, I recommend refrigerating it overnight. The longer it chills, the firmer the texture will be.
Can I freeze the no-bake lemon cheesecake?
Yes, you can freeze this cheesecake! Just cover it tightly with plastic wrap or foil and freeze for up to 2-3 months. When ready to serve, let it thaw in the fridge for a few hours before cutting.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice will give the cheesecake a more vibrant flavor, but if you don’t have fresh lemons on hand, bottled lemon juice works as well. Just make sure it’s 100% lemon juice, without added preservatives.
What other citrus fruits can I use for this cheesecake?
If you want to switch things up, try substituting the lemon with lime, orange, or even grapefruit juice. Each citrus fruit will bring a unique twist to the flavor of the cheesecake.
Conclusion
This no-bake lemon cheesecake is the perfect balance of creamy, tangy, and sweet, all without the hassle of baking. Whether you’re making it for a special occasion or just a treat to enjoy at home, I know it will be a hit. With its refreshing lemon flavor and simple preparation, it’s a dessert that anyone can make and enjoy, even on the hottest summer days!
📖 Recipe:
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No-Bake Lemon Cheesecake
- Total Time: 4 hours (refrigeration time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake lemon cheesecake is the ultimate refreshing treat for hot days! With a creamy lemon filling and a buttery graham cracker crust, it’s easy to make and perfect for any occasion. No oven required—just mix, chill, and enjoy this tangy, sweet dessert!
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin (optional, for extra firmness)
1 tablespoon warm water (if using gelatin)
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate while preparing the filling.
- Make the filling: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and fluffy. Add lemon juice, zest, and vanilla extract, and continue beating until combined.
- Add gelatin (optional): If using gelatin, dissolve it in warm water and stir until fully dissolved. Add it to the cream cheese mixture and beat until smooth.
- Whip the cream: In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the cheesecake: Pour the lemon filling over the chilled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours, preferably overnight.
- Garnish and serve: Garnish with extra lemon zest or thin lemon slices if desired. Serve chilled.
Notes
Gelatin option: You can skip the gelatin, but adding it gives the cheesecake extra firmness, especially if you prefer a more solid texture.
No-bake convenience: This recipe doesn’t require turning on the oven, making it ideal for warm weather or when you want a quick dessert.
Variations: For a twist, top the cheesecake with fresh berries or substitute lemon with lime or orange juice for different flavors.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 290 kcal
