Desserts | Recipes
ByJamie Sanders
7 Comments
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This No Bake Lemon Cheesecake is a delicious and super simple alternative to traditional baked cheesecakes. With only 6 ingredients, the graham cracker crust and creamy lemon filling make it a perfect and delicious dessert for any gathering.
Table of Contents
- Why Make this No Bake Lemon Cheesecake Recipe
- Ingredients + Notes
- Step by Step Instructions
- Recipe Tips
- Variations
- FAQ’s
- How to Remove a Perfect 1st Slice From the Pie Tin
- Recipe Card
Easy No Bake Lemon Cheesecake Recipe
Looking for a sweet dessert that doesn’t require the heat of the oven? This no-bake Lemon Cheesecake is a great option for when you don’t want to turn on the oven or for the warm spring and summer months.
The tart flavor of lemon curd mixed with creamy cheesecake makes this easy cheesecake recipe a family favorite. Not only does it stand out and look fancy with its pretty yellow coloring, but it’s also a breeze to make since there is no baking required. Smooth and creamy, it’s the ultimate no-bake dessert.(If you don’t mind baking and love sweet//tart, You should try this amazing and creamy Grapefruit Pie.)
Try making this cheesecake for your next get-together or family meal.
Why should you make this no-bake lemon cheesecake?
- You don’t have to turn on the oven – It’s a no-bake cheesecake, so no firing up the oven and making the kitchen hot.
- Simple –This recipe only requires 6 ingredients.
- Tastes amazing –Sweet, creamy, and tart, it is a perfect dessert for cooling down on a hot day.
No Bake Lemon Cheesecake Ingredients + Notes
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Graham Cracker Crust | You can use a store-bought graham cracker crust for this recipe. If you’d like to make your own crust, scroll down to recipe variations.
- Cream Cheese | Any brand of cream cheese will do, the key here is to make sure that it is softened to room temperature. One hour on the counter is a good estimated time.
- Sugar | Granulated sugar will work best for this recipe.
- Vanilla Extract | I always recommend the best pure vanilla extract you can find. (No imitation vanilla.)
- Heavy Whipping Cream | Heavy whipping cream is my choice for this dessert. You could also use Cool Whip, but you will not get the same firm texture in your dessert as the whipped heavy cream will provide.
- Lemon Curd | You can make your own lemon curd, (click the link for a recipe.) purchase premade lemon curd online or find this in the same aisle as the jelly and jam at the grocery store.
How to make a No bake lemon Cheesecake Step by step
1. With an electric mixer, use a whisk attachment and beat heavy cream until stiff peaks form. Place the bowl into the fridge until ready to use.
2. In another bowl, beat together the cream cheese, sugar, and vanilla until smooth. Do not overbeat.
3. Using your mixer on low speed, mix in 1/2 cup lemon curd.
Gently fold in the heavy cream until well incorporated.
4. Add cheesecake filling mixture to prepared graham cracker crust.
5. Gently spread 1/4 cup of lemon curd over the top of your cheesecake. (you can use a bit more lemon curd on top if desired.)
Chill in the fridge for at least 4 hours or overnight. Garnish as desired before serving.
Recipe Tips
- Make sure your cream cheese has come to room temperature. Let it sit out for 1-2 hours before you use it. To speed up the bringing of the cream cheese to room temperature, you can open the foil packaging and slice the cream cheese into squares.
- Toavoid issues with the cheesecake not setting properly,be sure not tooverbeat the cream cheese mixtureand when folding in the whipped cream, do so slowly and gently until just combined.
- Chill your cheesecake for at least 4 hours before serving so that it can firm up. Overnight is even better, as the longer you refrigerate the no bake lemon cheesecake the better it will set up and be to slice.
- You can garnish the lemon cheesecake with dollops of whipped cream. Make extra while the pie chills in the fridge, then dot it on before serving.
- To slice the cheesecake: run a knife under hot water, wipe dry, and cut. Repeat after each cut to keep the cream cheese from sticking to the knife.
Variations
- Try making your own graham cracker crust. To make your own crust combine 3 cups of graham cracker crumbs, ½ cups melted butter, ¼ cups of sugar, and mix until it resembles fine sand. Press into a pie or cheesecake pan and place in the freezer until ready to use.
- Decorate/garnish however you like. Shaved white chocolate, strawberry sauce drizzle, fancy whipped cream, lemon zest, crystalized lemon peel, or lemon slice candy are all creative ways to dress up your no bake lemon cheesecake.
- Serve the lemon cheesecake frozen. Almost like a decadent ice cream cake, you can freeze your lemon cheesecake and serve it frozen. I suggest slicing the cheesecake before you freeze it because it can be difficult to cut when frozen.
FAQ’s
Can I Use Low-Fat Cream Cheese in Cheesecake?
Yes, you can use low-fat cream cheese, but I do not recommend fat-free cream cheese for this recipe.
Can I use Cool Whip Instead of heavy Whipping cream
Yes! Cool Whip works fine. You can even use sugar-free to lighten up the calorie count.
Can I Use A Pre-Made Pie Crust?
Yes, you can use any store-bought graham cracker crust for this recipe. Or you can make your crust from scratch.
My favorite homemade graham cracker crust recipe: 3 cups of graham cracker crumbs, ½ cups melted butter, ¼ cups of sugar, and mix until it resembles fine sand. Press into a 9-inch pie or cheesecake pan and place in the freezer until ready to use.
Can I Make This No Bake Lemon Cheesecake Ahead Of Time?
Yes! No bake cheesecakes can be made up to 2 days before serving.
Can No-Bake Cheesecake Be Frozen?
After the cheesecake sets up in the refrigerator, wrap the cheesecake plastic wrap and 1 layer of aluminum foil on top. Freeze for up to 3 months. Thaw in the refrigerator, then slice and serve. If you plan to serve it frozen, slice before freezing.
How to remove a perfect 1st slice from the Pie tin
How many times have you mangled that first slice of pie when removing it from the foil tin? I did it so many times until I learned this easy pie tin hack!
Use a pair of kitchen scissors to snip the edges of the foil tin. Pull the side of the pan down and remove the first slice.
Voilà! The perfect slice on your No Bake Lemon Cheesecake.
For this recipe, you will want to use:
- Either a stand mixer or a handheld electric mixer
- Rubber spatula or “spoonula”
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More Amazing Desserts to Try
- Mini Strawberry Cheesecake Bites
- No Bake Cheesecake Bars
- No Bake Pumpkin Cheesecake
- How To Make Cheesecake in a Pressure Cooker
- Blueberry Cheesecake Suprise
Tried this Lemon Cheesecake?
No Bake Lemon Cheesecake
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Jamie Sanders
- Prep Time: 15
- Cook Time: 4 hours to chill
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: desserts
- Method: refrigerator
Description
This No Bake Lemon Cheesecake is a delicious and super simple alternative to traditional baked cheesecakes. With only 6 ingredients, the graham cracker crust and creamy lemon filling make it a perfect and delicious dessert for any gathering.
Ingredients
UnitsScale
- 1 graham cracker crust (or ingredients to make your own)
- 16 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3/4 cup lemon curd divided. (store-bought or make your own.)
Instructions
With an electric mixer, beat heavy cream until stiff peaks form. Place bowl into fridge until ready to use.
In another bowl, beat together the cream cheese, sugar, and vanilla until smooth. Do not overbeat.
- Using your mixer on low speed, mix in 1/2 cup lemon curd.
Gently fold in the heavy cream until well incorporated.
Add cream cheese mixture to prepared graham cracker crust.
- Gently spread 1/4 cup of lemon curd over the top of your cheesecake. (you can use a bit more lemon curd on top if desired.)
Chill in the fridge for at least 3 hours.
Garnish as desired before serving.
Notes
To make your own graham cracker crust, combine 2 cups graham cracker crumbs, 1/2 cup butter, melted, 1/4 cup Sugar till the mixture resembles fine sand. Press into pie or cheesecake pan. place in the freezer until ready to use.
Homemade lemon curd recipe: https://www.scatteredthoughtsofacraftymom.com/lemon-curd-recipe/
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 515
- Fat: 39
- Carbohydrates: 34
- Fiber: 0
- Protein: 5
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