The Recipe Rebel

Free Email Course:
5 Secrets for Delicious Fast OR Slow Meals

    You are here: Home / Desserts / No Bake Lemon Cheesecake + RECIPE VIDEO

    No Bake Lemon Cheesecake + RECIPE VIDEO

    By 74 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    no bake lemon cheesecake whole

    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.

    1. Make sure your cream cheese is room temperature — this ensure your cheesecake will be smooth and creamy with no lumps!
    2. Beat your cream cheese first to make sure it’s smooth, before adding the sugar, lemon juice, lemon zest and vanilla.
    3. Add the cream (no pre-whipping required!), and beat on low until it’s incorporated, but don’t stop there. Beat with an electric mixer on high until the filling is thick and fluffy. This might take a few minutes, but if you don’t do it you may end up with cheesecake soup, and no one wants that.
    4. Taste before you add it to the crust — this way you can add more lemon or more sugar if you prefer!
    5. 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.

    no bake lemon cheesecake slice

    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!

    no bake lemon cheesecake with bite

    More lemon desserts you’ll love!

    no bake lemon cheesecake slice
    Print Pin Recipe

    Real Deal No Bake Lemon Cheesecake

    A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest and no artificial flavors! It's firm enough to stand up to being cut.
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 12 servings
    Calories 436.98kcal
    Author Ashley Fehr

    Ingredients

    Crust

    • 2 1/2 cups graham cracker crumbs (375g)
    • 1/2 cup butter melted

    Filling:

    • 3 packages cream cheese (24oz or 750g total) full fat
    • 1 1/2 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
    • 3/4 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.
    • Add whipping cream and beat on low until combined, then beat on high for 3-4 minutes until fluffy and thickened (the mixture should hold stiff peaks on the beaters -- see the recipe video for the texture and thickness you are looking for). 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.

    Video

    Nutrition (this is an estimate)

    Nutrition Facts
    Real Deal No Bake Lemon Cheesecake
    Amount Per Serving
    Calories 436.98 Calories from Fat 309
    % Daily Value*
    Fat 34.28g53%
    Saturated Fat 19.46g122%
    Cholesterol 102.86mg34%
    Sodium 370.19mg16%
    Potassium 123.96mg4%
    Carbohydrates 28.83g10%
    Fiber 0.59g2%
    Sugar 18.22g20%
    Protein 4.97g10%
    Vitamin A 1213.82IU24%
    Vitamin C 1.54mg2%
    Calcium 81.13mg8%
    Iron 0.94mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

    Comments

    1. I’m really glad have made an updated recipe without the gelatin. Members of my family don’t eat pork for religious reasons and gelatin does contain some. Hopefully I’ll be able to successfully attempt this when the weather gets warmer

      Reply

    2. Hi I really liked the original recipe with gelatin & yogurt. I made it last year for thanksgiving and wanted to do it again this year. I saw you updated the recipe. Could you please share the amount needed for each ingredient? Thanks!

      Reply

      • 2 1/2 cups graham cracker crumbs, 1/2 cup butter (melted). Filling: juice of 1 lemon (about 1/4 cup (zest it before juicing!)), 1 package unflavored gelatin (about 7g), 2 packages light cream cheese (16oz), 1 cup vanilla 0% Greek yogurt, zest of 1 lemon (or 2 lemons for big lemon flavor!), 1 teaspoon vanilla extract, 1 1/4 cup powdered icing sugar, 1 cup whipping cream (not whipped)

        Reply

    3. I believe I missed something. When you add yogurt, how much and do you reduce the cream cheese? Same with gelatin; how much and does it change any other measurements? Feel like I failed to click on alternative recipe but looked for it 3 times.

      Reply

    5. Hello! Do you happen know what I’d need to do to make this in a 9×13 pan? Would just doing 1.5x the recipe work, or will it need to be doubled?

      Reply

    7. Is there anything I can substitute for the Greek yogurt? I just can’t handle the taste. Sour cream maybe?

      Reply

    12. Hi, can you tell me the weight of 1 package of cream cheese? We get different sizes where I live…and I’m DYING to try this ASAP!!! thank you so much!

      Reply

    13. Ashley, did you add sugar to the fresh fruit before using it as a topping. It’s beautiful. Just wondering if it would be too bitter.

      Thank you,
      Debbie

      Reply

    14. I don`t want to sound lost, but what is powdered icing sugar ?? I really want to make this. please help me. Thank you.

      Reply

    17. Not only the best cheesecake that I`ve ever made but is the best that I ever ate. My son is going insane when I`m making this desert.

      Reply

      • I will definitely try this since lemon is one of my family’s favorite flavors. I was wondering how it would be to substitute lime and lime zest and juice to make a Key Lime type cheesecake as well? Just wondering.

        Reply

          • Made the lemon cheesecake for Mother’s Day dessert and everyone loved it! My little grandson had to have two servings! Thanks and next I will try it as a key lime no bake cheesecake. Although I got your other key lime recipe in my mail today and that one looks yummy too.I really liked the consistency of the lemon cheesecake. When I sliced it, it came right out of the pie pan in nice pieces and held up beautifully. Very creamy. Definitely will make this again.

            Reply

    19. Okay, so I have no idea what I did wrong with the cheesecake, but it certainly didn’t set up at all! I think I followed the recipe just like it said (except that the gelatin/lemon juice mixture wasn’t totally cool…could that have been my problem?). I thought things were looking pretty good until I added the real cream….and then it seemed to get runnier rather than stiff. Was I supposed to beat the cream first? So right now the mixture is still in the mixing bowl chilling overnight in the fridge. Any ideas for how to make it stiffen up? It was supposed to be dessert for a banquet tomorrow evening. =) Thanks for any help offered!

      Reply

      • Hi Glenda! I’m so sorry to hear that! I add the cream and then beat until fluffy, so I would beat it on high until it starts to thicken up. I hope that helps!

        Reply

        • So, here is the outcome of what I thought was going to be a flop….I left the mixture in the mixing bowl and put it into the fridge overnight. Checked it out this morning and thought I’d probably need to try to add more gelatin or freeze it or something….and it had all set up nicely! =) Imagine that! But then it was in the mixing bowl and certainly wouldn’t transfer nicely to my pan. So I whipped it up again and poured it into my (larger than 9×13) pan….and stuck it back into the fridge hoping that it would set up again. And it did! I was so grateful! To top it off, I actually added another thin layer of lemon topping that you cook up in the microwave, cool, and spread on top. Made the whole dessert amazing! I ended up serving it at the banquet this evening and getting a host of compliments on how delicious it was. So, all that worrying last evening for nothing. Thanks for the delicious recipe. (Oh, and if you’re wondering how I’m talking about this evening already….I live in Thailand and our day is about over when yours is beginning.)

          Reply

          • Hi Glenda! I am so happy to hear that it worked out for you! That lemon topping sounds incredible — we can never have too much lemon here! I’m glad it was a success for you!

            Reply

          • I am so glad you left this comment because I had the same issue – I beat it for a long time and nothing happened. So I came to see if anyone else had the same problem and when I saw yours set anyway I went ahead and poured it in the crust. In the morning it was set perfectly and ready for my son’s birthday! Next time I may try whipping the cream separately and then folding it in.

            Reply

    21. No judgment here! I totally get using box mixes and jello from time to time. But this cheesecake looks like utter perfection without that shortcut.

      Reply

    23. Totally not gonna question your use of a shortcut ingredient every now and then! After all, you’ve got two little ones to chase after every day! 😉 I ALWAYS love your cheesecakes, but I think this one just takes the “cake.” LOVE how creamy and luscious it looks! (p.s. we’re no-bake cheesecake buddies today!!)

      Reply

    25. Hi can you tell me the exact weight of the cream cheese per package please? Can’t wait to make this cheesecake – looks lovely!

      Reply

    28. Giiirl, I’d never judge you for using jello! But then again, I’m not classy. hahahaha. 😉 Either way, I’m totally fine with you posting all the cheesecakes, no bakes, and lemony desserts possible! Bring.It.On! Love this “real deal” cheesecake! So pretty and I bet it tastes even better! Cheers, girlfriend!

      Reply

    31. This is beautiful Ashley!! And I absolutely struggle with foodie shame sometimes too. I do my best to avoid box mixes and Jellos. But hello!!! I have kids. I think that gives us some kind of a pass in that area. This cheesecake looks fantastic though 🙂 Love it!

      Reply

    33. This real deal lemon cheesecake sounds incredible, Ashley! Your other version sounds delicious too, but I’m loving the real lemon flavor in here. And I love that you used Greek yogurt, too…I always trying to sneak that into my baked goods whenever I can!

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site contains affiliate links. I make a miniscule percentage if you click through to one and make a purchase. Thank you for helping me bring you more great content!