This No Bake Lemon Cheesecake is made with lemon juice and zest and no artificial flavors! It sets and slices perfectly and is even great frozen! Includes step by step recipe video.
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If there are two things I love in this world, it’s lemon and cheesecake.
Especially a light, airy, and just tangy enough No Bake Lemon Cheesecake like this one!
As a kid, I didn’t enjoy citrus or lemon desserts very much at all. It seemed wrong that they just weren’t that sweet!
Now that I’m older (more experienced and more mature, I’d like to think 😉 ), my tastes have changed and I much prefer a tangy lemon dessert with the right amount of sweetness over some sugar-laden cake with several inches of frosting.
If you feel the same, I know you’ll love this Lemon Cheesecake, and you might also enjoy these Lemon Cheesecake Bars, this Lemon Icebox Pie, or this Easy Lemon Meringue Pie recipe!
How to make No Bake Lemon Cheesecake:
This No Bake Lemon Cheesecake is easy to make, but there are a few important steps and tips I’m going to highlight here — see the full instructions down below.
- Make sure your cream cheese is room temperature — this ensure your cheesecake will be smooth and creamy with no lumps!
- Beat your cream cheese first to make sure it’s smooth, before adding the sugar, lemon juice, lemon zest and vanilla.
- Beat the cream until stiff peaks form, before adding it to the cream cheese filling. This will ensure a thicker cheesecake.
- Taste before you add it to the crust — this way you can add more lemon or more sugar if you prefer!
- Pour it in the crust, and let it chill overnight if you can, but at least 6 hours. If you don’t let it chill thoroughly, you won’t be able to slice it.
How to store No Bake Lemon Cheesecake:
You can store in this prepared Lemon Cheesecake in the refrigerator for up to 4 days (make sure your ingredients are as fresh as possible when you start!).
You can also freeze this Lemon Cheesecake as a whole (I recommend leaving any whipped cream topping off of the cheesecake until serving if you are going to freeze it), or in individual slices for a quick treat.
If you want, you can even serve this cheesecake partially frozen! I recommend letting sit at room temperature at least 30 minutes before serving so it is nice and creamy.
December 2019 updates to the original recipe from May 2017:
My original No Bake Lemon Cheesecake recipe was made with Greek yogurt and gelatin, but I wanted to simplify the recipe and still get great results.
The new and improved recipe takes no time at all and just a few ingredients! It still has great lemon flavor and is light and fluffy.
I know there are a few people who really loved the original recipe, but I encourage you to give this one a try! It is just as delicious, but fewer ingredients and steps.
In my book, that’s a win!
More lemon desserts you’ll love!
- Strawberry Lemonade Cake Recipe — the perfect combo for spring.
- Easy Homemade Pink Lemonade Recipe — so refreshing!
- Cream Cheese-Filled Blueberry Lemon Bread — perfect for spring brunch.
- Lemon Berry Trifle Recipe — save this one for your potlucks!
Real Deal No Bake Lemon Cheesecake
written by Ashley Fehr
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs (270g)
- ½ cup butter melted
Filling:
- 3 packages cream cheese (24oz or 750g total) full fat
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- zest of 2 lemons (1 if you want a milder flavor)
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (30-35% fat ONLY)
Instructions
- Line a 9" Springform pan with parchment paper — optional but makes for easy removal once set!
- Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
- In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
- Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
- Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.
Notes
Nutrition Information
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EMILY TSIRIDES says
Hi! I don’t recall what kind of cream cheese I used when I made it. Do you use ricotta or mascarpone?
Ashley Fehr says
You’ll use regular full fat block cream cheese.
Becky beck says
What can I use instead of a springform pan?
Ashley Fehr says
You can use a 9×13″ pan or two pie plates, it just won’t be as easy to remove.
Laurie says
My family loved this!
Ashley Fehr says
Thank you Laurie!
Pluto says
My family loved this! Made this for food technology at school, and everyone loved it. I made my own base with homemade biscuits.
Ashley Fehr says
Thanks for sharing!
alandra says
do you think using a coconut cream would be ok to replace the heavy cream in this recipe? I have a can of true coconut cream ( not milk ) and wondered if it would work.
Ashley Fehr says
It’s possible, as long as it has been whipped before adding. I haven’t tried it so unfortunately I can’t say for sure.
Sneha Rohira says
Can I bake using this recipe offcourse without whipping cream
Ashley Fehr says
No this recipe cannot be baked
Tara says
Hi! I have already combined lemon zest with granulated sugar from another recipe but was wondering if I can use it in this? Will it ruin it to swap out granulated sugar for powdered sugar? Thanks!
Ashley Fehr says
Hi Tara! I haven’t tried so I can’t say for sure what the result would be. The powdered sugar does help to thicken the filling.
Ro says
OK Kathy Bates. She said “Let’s face it girls I’m older Wizer and more mature then you ” in the Movie Fried Green Tomatoes its what came to mind when you said (I’m older (more experienced and more mature)
Janie says
Will our NZ double cream (48% fat) be too heavy or will it just be more sure to set? I’ve had bad experiences with no bake cheesecakes not setting so anything that helps with that is a bonus.
Ashley Fehr says
Hi Janie! Whatever cream you would use to make whipped cream should work!
Alisha marie says
Accidently brought ‘spreadable ‘ cream cheese instead of regular. Will it still work the same or do I need to go back to the store 🤔
Ashley Fehr says
Unfortunately spreadable cream cheese won’t work in this recipe without gelatin or something to set it
Donna K says
I love this recipe. I’ve made it three times. It’s easy and doesn’t take much time to make
Ashley Fehr says
Thanks Donna!
sandra says
3 supermarkets and could NOT find the LIGHT heavy whipped cream, only the reg. kind. Hoping for the best!!!!
Ashley Fehr says
Hi Sandra! Heavy whipping cream is what you are looking for, so it should be fine! If it is the tub of whipped topping that you are using, then it will not turn out the same.
Maire MacGregor says
I made this lemon cheesecake last week it was awesome
Ashley Fehr says
Thank you Maire!
Marie says
An absolute winner recipe and very easy to make. 10/10!
Ashley Fehr says
Thank you Marie!
Lindi says
I haven’t made a lemon cheesecake since my highschool days in Home Ecconmics it was second year high 1973. Didn’t like it at all. Some reason I made yours and it was a big hit and with me to. Over the weekend I swapped the lemon for mandarin. It was even better. I love mandarins, just picked the last of my tree. So making lots of mandarin goodies. Thankyou for changing my mind after 50+years…hehehe
Ashley Fehr says
I’m so glad it was an improvement!