No-Bake Lemon Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it’s fuss-free and full of bright lemon flavor. It’s ideal when I want something indulgent but don’t feel like baking. The filling sets up beautifully in the fridge, and the balance of sweetness with citrus keeps every bite light and refreshing. It’s also great for entertaining—just make it ahead, chill, and serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter, melted

• Cream cheese, softened

• Powdered sugar

• Lemon juice (freshly squeezed)

• Lemon zest

• Heavy whipping cream

• Vanilla extract

• Optional: whipped cream and lemon slices for garnish

Directions

1. I start by mixing the graham cracker crumbs with melted butter until evenly combined.

2. I press the mixture firmly into the bottom of a springform pan or pie dish to form the crust, then chill it in the fridge while I make the filling.

3. In a large bowl, I beat the softened cream cheese until smooth, then mix in the powdered sugar, lemon juice, lemon zest, and vanilla extract.

4. In a separate bowl, I whip the heavy cream until stiff peaks form.

5. I gently fold the whipped cream into the lemon cream cheese mixture until fully combined and fluffy.

6. I pour the filling over the chilled crust and smooth the top with a spatula.

7. I cover the cheesecake and let it chill in the fridge for at least 4–6 hours, or overnight for best results.

8. Before serving, I top it with whipped cream and thin lemon slices if I want to dress it up.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 20 minutes
Chilling time: 4–6 hours
Total time: about 6 hours and 20 minutes

Variations

Sometimes I swap the graham crackers for vanilla wafers or digestive biscuits for a different crust. I’ve also added a swirl of lemon curd to the top for extra zing. When I want a lighter version, I use low-fat cream cheese and skip the whipped cream topping. This recipe also works beautifully in mini jars or cupcake liners for individual servings.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. Since it’s a no-bake dessert, I never reheat it. I just slice and serve straight from the fridge. If I’m making it ahead for a gathering, I prepare it the night before and keep it chilled until ready to serve.

FAQs

Can I freeze no-bake lemon cheesecake?

Yes, I can freeze it after it’s set. I wrap it tightly in plastic wrap and foil. When ready to eat, I thaw it in the fridge for a few hours before slicing.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works if I don’t have fresh lemons on hand.

How do I keep the cheesecake firm?

Chilling it for at least 4–6 hours is key. I also make sure to whip the cream properly and fold it in gently to keep the texture light but stable.

Can I make it without a springform pan?

Yes, I often use a pie dish or a square baking dish. I just cut and serve it like bars if I don’t need perfect slices.

Is it okay to use low-fat cream cheese?

It works, but the texture may be slightly softer. I try to use full-fat for the richest, creamiest result.

Conclusion

No-Bake Lemon Cheesecake is one of my favorite desserts for its ease, flavor, and refreshing lightness. It’s perfect for any season, and I love that I can make it ahead and skip the oven entirely. Whether I’m treating myself or serving guests, this cheesecake never fails to impress.