Bright, fresh, and full of creamy goodness, this Easy No Bake Lemon Cheesecake is the ultimate summertime treat for anyone who loves a dessert that’s both luscious and refreshing. With a buttery graham cracker crust, a cloud-like lemon-infused cheesecake layer, and a flourish of whipped cream and lemon zest, it’s impossible not to fall in love with every bite. What’s even better? This recipe skips the oven altogether—letting you indulge in a slice of sweet, tangy perfection with minimal fuss and maximum flavor.

Easy No Bake Lemon Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Easy No Bake Lemon Cheesecake is how each simple ingredient works together to create something magical. From the crisp foundation of graham crackers to the burst of real lemon, every component plays its part in taste, texture, and presentation.

Graham cracker crumbs: The classic, buttery base that gives every slice its signature crunch and contrast.
Unsalted butter (melted): Helps hold the crust together while adding richness without overpowering the delicate lemon flavor.
Cream cheese (softened at room temperature): The creamy heart of the cheesecake filling; make sure it’s nice and soft for easy mixing and a smooth result.
Granulated sugar: Sweetens the filling to just the right level without masking the bright lemon notes.
Heavy cream (whipped to soft peaks): Lightens up the filling, creating a mousse-like, dreamy texture that feels luxurious but not heavy.
Juice and zest of 2 lemons: Real citrus gives the dessert its unmistakable tang and sunny color—don’t skimp on the zest!
Whipped cream and additional lemon zest or lemon slices: For those must-have finishing touches that make everything look and taste extra-special.

How to Make Easy No Bake Lemon Cheesecake

Step 1: Mix Up the Crust

Start by grabbing a medium bowl and combining your graham cracker crumbs and melted butter. Mix until every crumb glistens and the mixture resembles wet sand. This crust is the key to a sturdy, flavorful base that complements the smooth lemon filling. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even and firmly packed. Quick tip: use the bottom of a measuring cup to get a perfectly flat, tight crust!

Step 2: Chill the Crust

Once the crust is neatly in the pan, pop it into the fridge while you prepare the cheesecake filling. Chilling helps the butter set, giving your Easy No Bake Lemon Cheesecake that lovely, snappable base when you slice it.

Step 3: Cream the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy with no lumps. This is worth spending an extra minute or two on—you want that filling light as air!

Step 4: Add Sugar and Citrus

Gradually add the granulated sugar to the cream cheese, beating well after each addition for a silky finish. Now pour in the lemon juice and sprinkle in all the glorious zest, beating until everything is fully incorporated and deliciously fragrant.

Step 5: Fold in the Whipped Cream

Gently fold in the whipped heavy cream, taking care not to deflate it. This step keeps the filling light and mousse-like, which is what sets this Easy No Bake Lemon Cheesecake apart from dense baked versions.

Step 6: Assemble and Chill

Spoon the lemony cheesecake mixture over your chilled crust, smoothing the top with a spatula. Cover the springform pan and refrigerate for at least 6 hours—or overnight if possible—which gives the filling ample time to firm up and makes slicing a breeze.

Step 7: Unmold and Finish

After chilling, run a small, warmed paring knife around the edge of the springform pan to loosen the cheesecake. Carefully unlatch and remove the ring. Just before serving, pile on swoops of whipped cream and a fresh shower of lemon zest or a few lemon slices for an irresistible, sunny look.

How to Serve Easy No Bake Lemon Cheesecake

Garnishes

A generous crown of whipped cream, scatterings of extra lemon zest, and a few paper-thin lemon slices turn this dessert from simple to simply spectacular. Fresh berries also make a playful, colorful addition that looks gorgeous and adds natural sweetness.

Side Dishes

While Easy No Bake Lemon Cheesecake shines on its own, pair it with an herbal iced tea, fresh mint lemonade, or a platter of sliced summer fruits for a perfectly balanced treat. If you’re hosting, offer a platter of assorted cookies or biscotti on the side for a fun, interactive dessert spread.

Creative Ways to Present

Go beyond the classic slice! You can layer the cheesecake and crust in individual mason jars or parfait glasses for adorable, portable servings. For a party, cut the cheesecake into bite-sized bars, top each with a piped swirl of cream and a sprinkling of zest, then arrange on a decorative tray—guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

To keep your Easy No Bake Lemon Cheesecake tasting fresh, cover leftover slices with plastic wrap or store in an airtight container in the fridge. It’ll stay delicious for up to 4 days, making it a wonderful treat to sneak for a late-night snack or impromptu afternoon tea.

Freezing

This cheesecake freezes beautifully. Simply wrap individual slices or the whole (ungarnished) cake in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the refrigerator—the creamy texture and zippy citrus flavor will be just as dreamy as day one.

Reheating

No reheating required! This is the beauty of a no bake cheesecake: it’s ready straight from the fridge. If it’s been frozen, just transfer it to the fridge to thaw until perfectly chilled and sliceable.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest give Easy No Bake Lemon Cheesecake its vibrant flavor and color, but in a pinch, high-quality bottled lemon juice will work for the filling. However, aim to add real zest for that extra burst of citrus.

How do I keep the cheesecake from being runny?

Make sure to whip the heavy cream to soft peaks and fold it in gently. Chilling the assembled cheesecake for at least 6 hours (preferably overnight) is key for proper setting—patience rewards you with perfect slices!

Can I make the crust with other types of cookies?

Absolutely! Digestive biscuits, vanilla wafers, or shortbread cookies all make delicious crust alternatives. Just crush them finely and mix with melted butter as you would with graham crackers.

Is it possible to make this recipe gluten free?

Yes, just substitute gluten-free graham crackers (or your favorite gluten-free cookies) for the crust. The rest of the Easy No Bake Lemon Cheesecake recipe is already gluten free!

What if I don’t have a springform pan?

A deep pie dish or an 8-inch square pan also works—just line it with parchment paper for easy lifting. Individual ramekins or small jars create fantastic single-serve cheesecakes.

Final Thoughts

If you’re looking for a dessert that’s impressive yet effortless, Easy No Bake Lemon Cheesecake is sure to become your new go-to favorite. Bursting with citrus brightness and creamy goodness, it’s a little ray of sunshine any time of year—give it a try and let this crowd-pleaser bring some sweet happiness to your table!

Easy No Bake Lemon Cheesecake Recipe

★★★★★

4.9 from 14 reviews

Author: lina
Total Time: 6 hours, 20 minutes
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

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Description

This Easy No Bake Lemon Cheesecake recipe is a delightful dessert that combines the tangy freshness of lemons with the creamy richness of a classic cheesecake. Perfect for any occasion, this no-bake version is simple to make and sure to impress.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup granulated sugar
1 cup heavy cream, whipped to soft peaks
Juice and zest of 2 lemons

For Garnish:

Whipped cream
Additional lemon zest or lemon slices

Instructions

Making the Crust – In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust, and place in the fridge to set while preparing the filling.
Making the Cheesecake Filling – In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, beating well until fully incorporated. Fold in the whipped cream, lemon juice, and lemon zest until smooth and well combined. Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight to set.
Garnishing and Serving – After chilling, run a warmed knife around the edge of the pan to loosen the cheesecake. Remove from the pan and garnish with whipped cream and lemon zest before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American