No-Bake Lemon Cheesecake: Zesty, Creamy & Irresistible
This No-Bake Lemon Cheesecake is a refreshing and elegant dessert that’s perfect for any occasion. With its smooth, creamy texture and a vibrant burst of lemon flavor, it strikes the perfect balance between sweet and tangy. Served on a buttery, crunchy crust, every bite is a delicious contrast of rich filling and crisp base.
Whether you’re hosting a summer garden party or enjoying a cozy family dinner, this cheesecake makes a delightful statement. It’s simple to prepare and requires no oven—just chill and serve. Topped with fresh lemon slices and whipped cream, it’s as beautiful as it is tasty.
For dessert lovers looking for variety, this cheesecake pairs wonderfully with other no-bake treats like a Frambozen Cheesecake met Witte Chocolade or a Mini Lotus Biscoff Cheesecake. No matter how you serve it, it’s sure to brighten your dessert table!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted unsalted butter
For the Filling:
2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
2 tbsp fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 ¼ cups heavy cream, whipped to stiff peaks
For Garnish:
Lemon slices
Whipped cream
Lemon zest curls
Edible flowers (optional)
Instructions
Prepare the Crust
Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until evenly coated. Press the mixture into the bottom of a springform pan and chill in the fridge for 30 minutes.
Make the Cheesecake Filling
In a large bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla extract until smooth and fluffy. Gently fold in the whipped cream until well combined.
Assemble the Cheesecake
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours, or overnight, until fully set.
Decorate and Serve
Before serving, top with fresh lemon slices, a swirl of whipped cream, and a sprinkle of zest or edible flowers for extra flair.
Cook and Prep Times
Prep Time: 20 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours 20 minutes
Baking Pro Tips
Use room-temperature cream cheese for a lump-free filling.
Fresh lemon juice makes a big difference in flavor—don’t use bottled!
Chill overnight for a firmer, sliceable cheesecake.
Don’t overmix the whipped cream into the filling—fold gently to maintain volume.
Add gelatin (optional) for extra stability in warmer climates.
This No-Bake Lemon Cheesecake is everything you want in a dessert: bright, creamy, and simple to make. It’s a versatile recipe that you can dress up for special occasions or enjoy as an easy weeknight indulgence. With its fresh lemon flavor and beautiful presentation, it’s a guaranteed hit.
Looking for more no-bake inspiration? Try the No-Bake Tiramisu Cheesecake, No-Bake Oreo Cheesecake, or the rich No-Bake Lemon Eclair Cake. Each one brings something special to the table—without turning on your oven!