Lemon cheesecake has always been one of those desserts that brings people together. There’s something about its creamy, tangy filling sitting on a buttery, crumbly crust that instantly makes everything feel a little more special.
This no-bake lemon cheesecake recipe is my go-to when I need something simple, yet impressive. No oven required—just a few minutes of mixing and chilling—and you’ve got a light, refreshing treat that perfectly balances sweet and tart.
It’s the ideal dessert for busy days, warm weather, or whenever you just want a bite of something indulgent without the fuss. The tangy lemon hits your taste buds first, followed by the rich cream cheese, all set in a cool, melt-in-your-mouth texture that you can’t get enough of.
Pair it with a rich and warm Mexican coffee to add a cozy, spiced kick, balancing the cheesecake’s tanginess with its bold flavors. Or, serve it alongside a fresh fruit salad topped with a dollop of whipped cream for a light, fruity contrast that makes each bite even more refreshing.
Together, these treats create a perfect combination for any occasion, whether you’re hosting a casual gathering or just treating yourself.
What’s so Great About This Dish?
- Simple & Quick: No-bake means no stress, just mix, chill, and enjoy.
- Perfect for summer gatherings: Light yet satisfying.
- Refreshing & Balanced: Tangy lemon meets rich cream cheese for the perfect flavor combo.
No Bake Lemon Cheesecake Recipe
Equipment
- Parchment Paper
- Electric mixer
- Large mixing bowl
- Medium-sized Mixing Bowl
- Spatula
- Measuring Spoons
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup butter melted
Filling:
- 3 packages cream cheese full fat
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice
- zest of 2 lemons
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
Instructions
- Line a 9″ Springform pan with parchment paper (optional for easy removal).
- Combine graham cracker crumbs and butter, then press into the bottom and about 1/2″ up the sides of the pan.
- Beat the cream cheese in a large bowl with an electric mixer until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla, then beat until smooth.
- In a separate bowl, beat heavy cream on high until stiff peaks form, then gently fold into the cream cheese mixture.
- Taste and adjust sweetness or lemon flavor with extra sugar or zest if desired.
- Pour filling into the crust, cover, and refrigerate for at least 6 hours or overnight. Serve with sweetened whipped cream.
Nutrition
Try More Cheesecake Recipe!
- Churro Cheesecake
- Cherry Cheesecake Cupcakes
- Philadelphia Cheesecake
- Chocolate Cheesecake
- Small Cheesecake
