No Bake Lemon Cheesecake

Print Friendly, PDF & Email


Indulge in the refreshing flavors of No Bake Lemon Cheesecake, a delightful dessert that combines the zesty tang of lemon with the creamy goodness of cheesecake. This no-fuss recipe is perfect for those hot summer days when you crave a cool and satisfying treat.

Why Make This Recipe

Making a no-bake dessert like Lemon Cheesecake is perfect for when you want to satisfy your sweet tooth without turning on the oven. The bright and citrusy flavor of lemon adds a refreshing twist to the classic cheesecake, making it a popular choice for gatherings or simply as a special treat for yourself.

How to Make No Bake Lemon Cheesecake


  • 2 1/2 cups graham crumbs
  • 3 tablespoons granulated sugar
  • 10 tablespoons unsalted butter (140 grams), melted
  • 1 1/4 cup whipping cream (300 ml) (33-35% MF)
  • 1 tablespoon powdered sugar
  • 24 oz cream cheese (680 grams), full-fat, brick style
  • 1 1/4 cup powdered sugar (138 grams), sifted
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract (to taste)
  • Whipping cream, berries, and lemon slices (to serve, optional)


  1. In a bowl, mix graham crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan and refrigerate.
  2. Whip whipping cream with powdered sugar until stiff peaks form.
  3. In another bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and lemon extract until smooth. Gently fold in the whipped cream mixture.
  4. Pour the lemon cheesecake filling over the crust and refrigerate for at least 4 hours or overnight.
  5. When ready to serve, decorate with whipped cream, lemon slices, and berries.

How to Serve No Bake Lemon Cheesecake

Serve slices of the chilled Lemon Cheesecake with a dollop of whipped cream, fresh berries, and lemon slices for a beautiful presentation. The tangy and creamy flavors will be a hit with your family and friends.

How to Store No Bake Lemon Cheesecake

Store any leftovers of the Lemon Cheesecake in the refrigerator, tightly covered or in an airtight container, for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then aluminum foil.

Tips to Make No Bake Lemon Cheesecake

  • Use freshly squeezed lemon juice for the best flavor.
  • Make sure your cream cheese is at room temperature to ensure a smooth and creamy filling.
  • Adjust the amount of lemon extract to suit your preference for a stronger or milder lemon flavor.


For a twist on the classic recipe, you can add a layer of lemon curd on top of the cheesecake before serving for an extra burst of citrusy goodness.


  1. Can I use store-bought lemon juice instead of fresh lemon juice? Fresh lemon juice will provide the best flavor, but store-bought lemon juice can be used as a substitute.
  2. How can I prevent the cheesecake from becoming too runny? Make sure to beat the cream cheese mixture until it is smooth and well combined to prevent any lumps that can affect the texture.
  3. Can I use a different type of cookie crust instead of graham crumbs? Yes, you can experiment with different types of cookie crumbs for the crust, such as vanilla wafers or gingersnaps.

Chocolate Peanut Butter Brownies

Chocolate Mousse Pie