No Bake Lemon Cheesecake is extra creamy, bursting with lemon, and the perfect easy cheesecake recipe. If you love lemon desserts – then this lemon cheesecake is for you.
This no bake lemon cheesecake recipe is the perfect stress free lemon dessert. It’s creamy, it’s dreamy, not too heavy, and it has the perfect luxurious texture and bright, tangy lemon flavor. And since it’s no bake – there’s really no reason not to make this lemon cheesecake.
Because no bake cheesecake recipes are perfect for summer, or whenever you’re craving cheesecake but don’t have the time to sit around and wait for it to finish baking.
I think my Mum’s favorite recipe on the blog is this lemon cheesecake with blueberry compote. She ended up making it for Easter (sadly I wasn’t there to enjoy it) – but after her telling me about all the rave reviews, it got me thinking/drooling about lemon cheesecake.
And as much as I love a traditional baked cheesecake – since summer is on its way I figured it was time to make a no bake lemon cheesecake. Here’s the deets.
No Bake Lemon Cheesecake Recipe
Ok- are you ready for the deliciousness? Crunchy graham cracker crust, extra creamy lemon cheesecake goodness. And go!
For the graham cracker crust – mix together graham crumbs, a little sugar, and melted butter. Then press into the bottom of a 9 inch springform pan. If you want a sturdier crust you can bake it in the oven at 350F degrees for 10 minutes, but that’s totally optional.
Then for the lemon cheesecake, you’ll need the following ingredients:
- Whipping cream (about 35% MF)
- Lemon juice
- Gelatin
- Cream cheese (not light)
- Powdered sugar
- Lemon zest
- Vanilla extract
Make sure to use the juice and zest from fresh lemons. I don’t recommend using lemon juice from the bottle because it’s too sour. You’ll need 2-3 medium to large lemons total, and I definitely recommend zesting the lemons first then juicing because it makes for a much easier process.
I found a lot of no bake lemon cheesecake recipes using lemon jello mix – but I wanted to use fresh lemons for this recipe to have the most natural, bright and sunshine-y flavor.
First beat the whipping cream until stiff peaks form. Then add the gelatin to the lemon juice and microwave to dissolve. Using gelatin is definitely necessary in this recipe, otherwise the cheesecake won’t set.
Then in a large bowl beat the cream cheese, powdered sugar, lemon zest and vanilla extract until smooth and creamy. Then mix in the lemon juice and gelatin mixture. And last but not least – gently fold in the whipped cream.
Spread the cream cheese mixture over the crust, and place in the fridge for 6 hours (or longer) to let the cheesecake set.
Now for a few questions:
Can I use an 8 inch springform instead? Yup – it’ll just be a little thicker.
Do I have to use a sprinform pan? I definitely recommend it – otherwise the cheesecake can be challenging to remove from the pan. If you’re really in a pinch – line the inside of a 9 inch round pan with aluminium foil leaving an overhang around the edges and lightly grease. Then when you’re ready to dig in, lift the cheesecake out using the overhang (make sure it’s fully set first).
Do I have to use gelatin in no bake cheesecake? Because the lemon juice adds a lot of liquid – for this recipe it’s definitely necessary. If you prefer no bake cheesecake without gelatin try these no bake cherry cheesecake bars.
Can I use whipped topping in no bake lemon cheesecake? Yup! Measure out 1 ½ cups (instead of 1 cup whipping cream). Skip step 1 when making the lemon cheesecake layer, and gently fold the whipped topping into the batter in step 4.
No Bake Lemon Cheesecake
Ingredients
Graham Cracker Crust
- 1 ⅓ cups graham crumbs
- 1 tbsp sugar
- ⅓ cup unsalted butter , melted
Lemon Cheesecake
- 1 cup whipping cream , not whipped
- ⅓ cup lemon juice , freshly squeezed
- 1 packet unflavored gelatin
- 20 oz cream cheese
- 1 ⅓ cup powdered sugar
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- whipping cream and berries to serve , optional
Instructions
Graham Cracker Crust
- Lightly grease a 9 inch springform pan.
- In a medium bowl stir together the graham cracker crumbs, sugar and melted butter.
- Press into the bottom of the springform pan and place in the freezer as you make the cheesecake. *
No Bake Lemon Cheesecake
- In a medium bowl beat the whipping cream until stiff peaks form.
- In a small bowl add the lemon juice and unflavored gelatin. Microwave for 30 seconds or until gelatin is dissolved.
- Beat together the cream cheese until soft. Then beat in the powdered sugar, lemon zest, vanilla extract and lemon juice mixture.
- Turn off the mixer and fold in the whipped cream until even.
- Spoon the cheesecake over the crust.
- Place cheesecake in the fridge to set for at least 6 hours or overnight.
Notes
If you love lemon – make sure to try these other lemon desserts:
And if you’re looking for more no-bake cheesecake, be sure to check out:
Another amazing recipe, I love cheesecake so much and the lemon flavor must be heaven, plus nothing better than homemade crust 🙂
I definitely love the combo of creamy cheesecake and the tart lemon. Thanks so much for stopping by
No-bake lemon cheesecakes are one of my absolute favourite puddings! Could very happily have a slice of this right now 😊
I’m definitely with you there – I hope you love the recipe 🙂
This looks so fresh and delicious!
Thanks Beth! I always think lemon makes everything taste so spring-like!
I’d never made no bake cheesecake before – so I was a little unsure of how it would turn out. But this recipe was FANTASTIC. It was so nice and light and the lemon flavor was delicious!
really want to make this cheesecake but since i dont live in the US , im not sure what you meant with 1 package of gelatin sheets. could you please tell me how many sheets did you use? 🙂 also, is there no need to soak them in cold water first?
how many sheets of gelatine should i use ? 🙂 really want to make this!!!!
I Julia – 1 envelope of gelatin is equivalent to 3 sheets of gelatin. You’ll still need to soak the gelatin sheets in water (which I believe most sheets instruct) – then add it to the lemon juice. I found this site helpful with info on the conversion/difference between gelatin sheets and powdered varieties https://www.modernistpantry.com/gelatin-sheets-silver.html
1 packet of powdered gelatin = 0.25 grams gelatin. I hope that helps!
Lemonyicious!….If you love lemon cheesecake… try adding a lemon curd topping …to die for!
My thoughts exactly!
Hi,
Could some of the cream cheese be subbed out for sour cream or Greek yoghurt?
Thank you for the recipe!
I don’t see why not. However, I wouldn’t recommend subbing more than about 4 oz cream cheese for about 1/2 cup sour cream – otherwise, it may end up too thin.