This no bake lemon cheesecake is the perfect dessert for lemon lovers who want something quick, easy, and absolutely delicious. Whether you’re making it for a family dinner, a holiday, or just because you’re craving something sweet, this recipe is a total winner! The lemon lover in your life will thank you!
If you love lemon, you'll love my lemon chia seed pudding and my frozen whipped lemonade too!
We are a lemon loving family in my house! There’s just something about lemon desserts that just hit differently, especially in the Summer months. My family absolutely loves this easy lemon cheesecake recipe because it’s the perfect mix of tangy and sweet, and it’s so smooth and creamy! If you love citrus, you've got to try my key lime milkshake too!
The store-bought graham cracker crust is a quick hack to cut the time down even more! No fussing with homemade crusts, just mix up the creamy lemon filling, pour it in, and let the fridge do all the work. It’s simple, delicious, and always a hit at family gatherings!
Ingredients to Make No Bake Lemon Cheesecake
Gather these six simple ingredients for this dessert!
- Store bought graham cracker crust. Because easy is the name of the game! When they are on sale, I always buy a bunch and keep them in my pantry. I love using it to make a no bake key lime pie and a no bake pina colada pie too!
- Cream cheese, softened. For that classic cheesecake texture. Go for the full fat version. Fat free cream cheese or low fat cream cheese will give the pie a grainy texture or won't set well.
- Heavy cream. We'll essentially be making a homemade whipped cream to lighten up the pie.
- Powdered sugar. Adds just the right amount of sweetness.
- Lemon juice. Freshly squeezed for the best bright lemon flavor! If you only have bottled, that will work too!
- Zest of 1 lemon. Extra lemony goodness is always a good idea.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Bake Lemon Cheesecake
Step 1
In a large mixing bowl, add the lemon, lemon zest, and cream cheese.
Step 2
Add the powdered sugar to the bowl.
Step 3
With a hand mixer, mix the ingredients well until they are fully incorporated and smooth. Fold in the homemade whipped cream.
Step 4
Pour the filling into the graham cracker crust, smooth the top, and refrigerate for at least 4 hours (overnight is even better).
Tips and Tricks
- Use full-fat cream cheese – This isn’t the time to go low-fat! Full-fat cream cheese ensures a rich and creamy cheesecake.
- Let the cream cheese soften – Room-temperature cream cheese blends much more smoothly, so let it sit out for about 30 minutes before using.
- Chill for at least 4 hours – The longer it chills, the better it sets. Overnight is best if you have time!
- Garnish for extra flair – Add a dollop of whipped cream, lemon slices, or even a sprinkle of crushed graham crackers for a fancy touch.
Storage Instructions
This cheesecake actually tastes better when made ahead because it gives the flavors time to come together. You can make it up to two days in advance and keep it covered in the fridge until you’re ready to serve.
The leftovers will stay fresh for about 4-5 days if stored in an airtight container.
If you want to prep even further ahead, you can freeze it (just thaw in the fridge before serving). It will stay fresh in the freezer for up to 2 months.
Frequently Asked Questions
Fresh is always best for flavor, but in a pinch, bottled lemon juice will work.
You can make your own by mixing 1 ½ cups crushed graham crackers, ¼ cup sugar, and 6 tablespoons melted butter, then pressing it into a pie dish and chilling before adding the filling.
Yes, you can substitute an equal amount of Cool Whip if you prefer a shortcut!
No Bake Lemon Cheesecake
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
Ingredients
- 1 Graham Cracker Crust Store bought or homemade
- 8 oz Cream Cheese Softened
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- ¼ cup Lemon Juice
- 1 tablespoon Lemon zest
Instructions
- Beat the cream cheese, powdered sugar, lemon juice, and lemon zest together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Spoon the filling into the graham cracker crust and smooth the top. Refrigerate for at least 4 hours or until firm.
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