Go Back
No Bake Lemon Cheesecake topped with fresh lemon slices and mint leaves

No Bake Lemon Cheesecake

This light and refreshing No Bake Lemon Cheesecake is a perfect dessert for any occasion, featuring a tangy lemon flavor without any baking required!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
Filling
  • 1 cup cream cheese, softened Make sure the cream cheese is at room temperature.
  • 1 cup powdered sugar
  • 1/2 cup lemon juice Adjust the amount for desired flavor strength.
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream Use high-quality cream for best results.

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.
  2. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In another bowl, beat the cream cheese until smooth.
  4. Gradually add the powdered sugar and continue beating until well combined.
  5. Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and beat until everything is incorporated.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the lemon cream cheese mixture until combined.
  8. Pour the filling over the crust, smoothing the top with a spatula.
Chilling
  1. Refrigerate for at least 4-6 hours or until set.
Serving
  1. Slice and serve your refreshing no bake lemon cheesecake.
  2. Optionally, add fresh berries or a dollop of whipped cream on top for extra flavor and presentation.

Notes

Store any leftovers in the refrigerator, covered well with plastic wrap or in an airtight container for 3-5 days. Make it a day ahead for the best results.