Easy Summer Dessert Idea: Refreshing No Bake Lemon Cheesecake

If summer had a flavor, I’m convinced it would be lemon. No Bake Lemon Cheesecake is THE summer dessert this year. It's light, refreshing, and easy to make. It combines a buttery, crumbly graham cracker crust with a tangy, refreshing, creamy filling that no one can resist. Best of all—you don’t have to turn on the oven.

This no bake cheesecake is perfect for picnics, potlucks, or a family gathering! Just like this No-Bake Banana Pudding Pie!

Watch The How-To Video

Why You’ll Love This No Bake Lemon Cheesecake

Let’s break it down—here are all the reasons this no bake dessert is a game changer:

☀️ No Oven Needed

The last thing you want to do on a scorching summer day is turn on your oven. This cheesecake skips the bake entirely and chills to the perfect consistency in the fridge.

🍋 Bold Lemon Flavor

Fresh lemon juice and zest give it that bright, tangy kick that’s balanced perfectly with the sweetness of the cream cheese and powdered sugar.

🧁 Creamy Texture

Thanks to whipped cream folded into the filling, this cheesecake is rich yet airy—think silky smooth with just the right amount of body.

⏱️ Make Ahead Magic

This dessert needs to chill, which makes it perfect for planning ahead. Whip it up the night before, let it set, and you’re ready to slice and serve without stress.

👩‍🍳 Foolproof for Beginners

No water baths. No worrying about cracks. No fancy baking techniques. Just mix, chill, and enjoy. If you can stir, you can make this.

Ingredients

Here are the 9 simple ingredients to make your no bake lemon cheesecake:

Crust

2 ¼ cups graham cracker crumbs, about 20 full sheets
3 tablespoons brown sugar
½ cup (1 stick) melted butter

Filling

3 (8 oz) packages full-fat cream cheese, softened
1 ½ cups powdered sugar
3 tablespoons fresh lemon juice
Zest from 2 lemons (about 2 ½ tablespoons)
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold

You can find measurements below in the printable recipe card. 

How to Make No Bake Lemon Cheesecake: Step-By-Step Instructions

PRO TIP: Make sure your cream cheese is softened at room before starting this recipe. If your cream cheese is too hard it can result in lumps in your cheesecake.

1. Prep: Line the bottom of a  9” springform pan with parchment.
   
2. Make the Crust: In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.  Tip: Use the bottom of a flat glass or measuring cup to press the crust evenly and tightly.
   
3. Whip the Cream: In a chilled bowl, beat the cold heavy cream with a hand mixer (or stand mixer) until stiff peaks form. Set aside.
   
4. Make the Cream Cheese Filling: In a large bowl, beat softened cream cheese until smooth and fluffy (about 2–3 minutes). Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully incorporated and silky smooth. Tip: Scrape down the sides of the bowl to prevent lumps and ensure even mixing.
   
5. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully combined and light.
   
6. Assemble and Chill: Pour filling into  the prepared crust and smooth the top. Cover and refrigerate for at least 6–8 hours, or overnight, until set.
   
7. Garnish & Serve (Optional): Top with whipped cream, thin lemon slices, extra zest, or fresh berries before serving.

The Secret to a Perfect No Bake Cheesecake

If you’ve ever had a no bake cheesecake that was a little too soft, too tangy, or just didn’t quite set right, this section is for you.

Here’s what makes this no bake lemon cheesecake stand out:

1. Use Full-Fat Cream Cheese

Full-fat cream cheese gives you that classic richness and helps the filling set firmly. Reduced-fat varieties can lead to a runnier texture.

2. Don’t Skip the Whipped Cream

Folding whipped cream into the filling adds structure and lightness. It’s what keeps the cheesecake from being too dense while helping it hold its shape.

3. Fresh Lemon Juice Is Key

Bottled lemon juice just doesn’t have the same brightness. Fresh juice + fresh zest = unbeatable lemon flavor.

4. Chill Long Enough

This cheesecake needs at least 6 hours in the fridge (overnight is even better). It might be hard to wait—but trust me, it’s worth it.

PRO TIP: To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes or microwave it at half power in 20-second intervals.

How to make no-bake cheesecake firmer

The trick to making a no-bake cheesecake more firm is (unflavored) gelatin. Mix 1 ½ to 2 teaspoons of gelatin into ½ cup of freshly squeezed lemon juice, and then let it stand for 1 minute before mixing it into your filling.

Let’s Talk Crust Options

Graham cracker crusts are the classic go-to—and for good reason. They’re buttery, slightly sweet, and a perfect contrast to the tangy filling.

But don’t stop there! You’ve got options:

• Vanilla Wafers – Lighter and sweeter.
• Digestive Biscuits – A popular UK alternative with a mild, wholesome flavor.
• Shortbread Cookies – Rich and buttery. Highly recommended if you love melt-in-your-mouth desserts.
• Gingersnaps – For a little spice and contrast (especially great if you want to serve this in cooler months, too).

How to store

MAKE AHEAD- You can make this no bake lemon cheesecake recipe ahead of time, and it will keep in the fridge for up to 3 days.

REFRIGERATOR - Make sure to keep it covered tightly with plastic wrap or store it in an airtight container so the crust doesn't get soggy. It will last in the fridge for up to five days, but we like to eat it in 2-3 days.

Can you freeze no-bake cheesecake?

FREEZER - Yes, once the cheesecake has set in the fridge, you can also freeze this cheesecake for up to 3 months. Just wrap the cheesecake in plastic wrap, then aluminum foil, and store it in the freezer.

Let it thaw in the fridge overnight before serving.

How to Make No Bake Lemon Cheesecake Ahead of Time

Planning for a party or just want to get ahead of the game? This recipe is made for that.

• 1–2 Days Ahead: You can fully assemble the cheesecake, cover it tightly, and store it in the fridge. It actually tastes better after it’s chilled overnight.
• Garnish Later: If you’re topping it with whipped cream or lemon slices, wait until just before serving for the freshest look.
• Leftovers: Store slices in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped in plastic wrap + foil for up to a month.

What to Serve with No Bake Lemon Cheesecake

This cheesecake is a star on its own, but if you want to elevate it even more, here are a few fun serving ideas:

🍓 Fresh Berries

Top with strawberries, blueberries, or raspberries for color and natural sweetness. Bonus: the red and blue + yellow combo looks patriotic for summer holidays!

🍋 Candied Lemon Slices

For extra flair, try making simple candied lemon wheels. They’re pretty and pack an extra citrus punch.

🍦 Ice Cream or Sorbet

Pair a slice with a scoop of lemon sorbet or vanilla bean ice cream for a refreshing contrast.

☕ Coffee or Iced Tea

The cheesecake’s tangy richness goes wonderfully with cold brew, sweet tea, or even a glass of Prosecco.

Frequently Asked Questions

Can I make this in a pie dish instead of a springform pan?

Absolutely! A deep 9-inch pie dish works well. You may not get the same clean edges when slicing, but the flavor is all there.

Can I use bottled lemon juice?

Technically, yes. But fresh lemon juice and zest really make the difference here. Bottled juice can taste flat and metallic.

How do I prevent a soggy crust?

Make sure the crust is well-pressed and chilled before adding the filling. You can even pop it in the freezer for 10–15 minutes while you make the filling.

Can I freeze the whole cheesecake?

Yes! Wrap the whole cheesecake tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving.

How long will it keep in the fridge?

Stored properly, this cheesecake will stay fresh for about 4 days. Just make sure it’s covered tightly to avoid drying out or absorbing fridge smells.

---

Tips for the Best No Bake Lemon Cheesecake Every Time

Whether it’s your first time making no bake cheesecake or your fiftieth, these pro tips will help you nail it:

✔️ Soften the Cream Cheese Fully

Cold cream cheese = lumps. Let it sit out until it’s soft and easy to beat. You want it smooth, creamy, and completely lump-free.

✔️ Zest Before You Juice

It’s almost impossible to zest a lemon after you’ve juiced it. Always zest first, then squeeze.

✔️ Use Cold Whipping Cream

Cold cream whips better and holds stiff peaks longer. For extra insurance, chill your bowl and beaters too.

✔️ Don’t Rush the Chill Time

It might be tempting to slice early, but chilling for the full 6–8 hours (or overnight) ensures your cheesecake is set and sliceable.

More No Bake Summer Dessert Ideas

If you're loving the no-bake vibe, here are a few more cool, refreshing treats to try:

• No Bake Cherry Cheesecake Pie
• No-Bake Blueberry Cream Cheese Pie
• No Bake Bailey's Cheesecake Bites
• Summer Berry Icebox Cake

Let Me Know How It Goes!

If you try this no-bake lemon cheesecake or any other Suburban Simplicity recipe, don't forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! Better yet, use the hashtag #suburbansimplicity on Instagram.

PRO TIP: Cheesecake tends stick to your knife when cutting it. If you’re having trouble, try coating your knife with non-stick cooking spray first.

Hungry for more? Follow Suburban Simplicity on Facebook, Instagram, YouTube, and Pinterest to see more DIYs, recipes, and home tips!

Also, don't forget to sign up for email!
I only send one email a week, and it'll include my latest recipes, DIYs, and tips, information about exclusive "email only" giveaways, and more! See form below!

Want to subscribe to the Suburban Simplicity Recipe Club? It's only $5 per month, and you'll get ad-free PDFs of any new recipes that I post while supporting me at the same time! Join the club, here.

Printable Recipe