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No-Bake Lemon Cheesecake Recipe

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3.9 from 47 reviews

  • Author: Emma
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This No-Bake Lemon Cheesecake is a refreshing and creamy dessert that’s perfect for warm days or any time you want a light, tangy treat without baking. Featuring a crisp graham cracker crust and a luscious lemon-infused cream cheese filling, this cheesecake sets in the fridge for a rich yet airy texture. Optional gelatin adds extra firmness, making it easy to slice and serve, while the zesty lemon flavor shines throughout.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 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)
  • 1 cup heavy whipping cream

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to create an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the filling: In a separate large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add fresh lemon juice, lemon zest, and vanilla extract, then continue beating until all ingredients are well combined and fluffy.
  3. Add gelatin (optional): If you choose to use gelatin for a firmer texture, dissolve the unflavored gelatin in 1 tablespoon of warm water, stirring until completely dissolved. Add this mixture to the cream cheese filling and beat thoroughly until smooth.
  4. Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture, being careful not to deflate the airy whipped cream. Combine until fully incorporated.
  5. Assemble the cheesecake: Pour the lemon filling evenly over the chilled graham cracker crust. Use a spatula to smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.
  6. Garnish and serve: Before serving, optionally garnish the cheesecake with extra lemon zest or thin slices of lemon for a decorative and fresh touch. Serve chilled for the best experience.

Notes

  • If gelatin is not used, the cheesecake will be softer but still delicious.
  • Use freshly squeezed lemon juice and zest for the brightest flavor.
  • To save time, chill the crust while preparing the filling.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • For an extra tangy taste, adjust lemon juice to preference but avoid adding too much to maintain the structure.
  • Keep the cheesecake refrigerated until serving to maintain texture.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://therecipeshome.com/no-bake-lemon-cheesecake-recipe/