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
- Easy Homemade Pink Lemonade Recipe
- Cream Cheese-Filled Blueberry Lemon Bread
- Frosted Lemon Sour Cream Sugar Cookies
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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Kimberly says
I don`t want to sound lost, but what is powdered icing sugar ?? I really want to make this. please help me. Thank you.
Ashley Fehr says
Powdered sugar, icing sugar, or confectioners sugar — they’re all the same. Whichever is available to you!
Duva horsley says
I just made this for Mother’s Day , it tastes amazing!!!! Hard to screw up too!
Ashley Fehr says
Yay! I’m so glad!
Gail says
What if I used full fat plain Greek yogurt? Would that negatively affect the outcome?
Gail says
May I add as well as regular cream cheese.
KK says
I just made this last night for mothers day and it turned out Great !
I have been informed that this is now my official potluck “dish to pass”
Ashley Fehr says
I’m so happy to hear that!
Ashley Fehr says
Hi Gail, not at all! You can use full fat yogurt and cream cheese. You may want to taste the cheesecake before pouring it into the crust to ensure it’s sweet enough with plain yogurt.
Kaitlyn says
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.
Ashley Fehr says
I’m so glad to hear that!
Alice @ Hip Foodie Mom says
Ashley, this looks amazing! LOVE the lemon! Can’t wait to try it!
Ashley Fehr says
Thanks Alice!
D Higgins says
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.
Ashley Fehr says
Yes, that would work great!
Donna Higgins says
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.
Ashley Fehr says
Thanks Donna! I’m so glad everyone loved it! It is my favorite cheesecake ever I think — so light and creamy!
Glenda says
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!
Ashley Fehr says
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!
Glenda says
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.)
Ashley Fehr says
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!
Leslie says
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.
Kendra @ www.joyinourhome.com says
Looks amazing! Love lemon and cheesecake!! Will have to try it!
Ashley Fehr says
Thanks Kendra!
Nicole @ Young, Broke and Hungry says
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.
Jessica @ A Kitchen Addiction says
What a beautiful cheesecake! No bake cheesecakes are the best, especially when lemon is involved!
Sarah @Whole and Heavenly Oven says
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!!)
Jennifer @ Show Me the Yummy says
This looks so ridiculously creamy and just overall PERFECT! Love how you styled the cheesecake… gorgeous!
Monica says
Hi can you tell me the exact weight of the cream cheese per package please? Can’t wait to make this cheesecake – looks lovely!
Ashley Fehr says
They should be 8 oz. Enjoy!
Monica says
Made this cheesecake today and it’s a winner 🙂 thanks for the recipe.
Ashley Fehr says
I’m so happy to hear that! Thanks for leaving a comment!
marcie says
I would never judge you, Ashley — just please give me a slice! haha This cheesecake is gorgeous!
Ashley Fehr says
Haha! Thanks Marcie! I wish I could 🙂
Stacey @ Bake Eat Repeat says
This cheesecake looks amazing Ashley – I love lemon anything! I’ve never actually made a no bake cheesecake though – definitely need to change that ASAP!
Ashley Fehr says
What!? You need to! It might be my favorite dessert ever!
Cheyanne @ No Spoon Necessary says
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!
Rachel @ Bakerita says
I want a big slice of this gorgeous cheesecake! I totally don’t judge you for using lemon Jello, but love the freshness of this one! Yum 🙂
Cyndi - My Kitchen Craze says
This cheesecake sounds incredible Ashley!! Love that it’s no bake! I feel like lemon screams summer and I love that you added it to this cheesecake!
Serene @ House of Yumm says
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!
Ashley | Spoonful of Flavor says
You can never have too many no bake cheesecake recipes, especially when they look as good as this cake. So beautiful! I love lemon and know that I would love this cheesecake. Perfect for summer too!
Ashley Fehr says
Thanks Ashley! We are big lemon lovers too!
Gayle @ Pumpkin 'N Spice says
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!
Ashley Fehr says
Thanks Gayle! An extra boost of protein in your dessert never hurts! 😉