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
- 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 1/2 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.
- 1 1/3 cups graham crumbs
- 1 tbsp sugar
- 1/3 cup unsalted butter , melted
- 1 cup whipping cream , not whipped
- 1/3 cup lemon juice , freshly squeezed
- 1 packet unflavored gelatin
- 20 oz cream cheese
- 1 1/3 cup powdered sugar
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- whipping cream and berries to serve , optional
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. *
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.
*Optionally, bake the crust at 350F for 8-10 minutes. Allow to cool fully before spooning the cheesecake layer overtop.
**Store cheesecake in the fridge.
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: