No-Bake Lemon Cheesecake

Creamy, tangy, and irresistibly easy—this no bake lemon cheesecake is the ultimate summer dessert that’s perfect for parties, BBQs, and weeknight treats!

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 6

Total Time 6 25

Servings slices

Calories 329kcal

Equipment

Large Mixing Bowl
Electric Mixer
Spatula or cooking spoon

Ingredients

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

Makes: 9inch round

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Instructions

Prep: Line the bottom of a 9” springform pan with parchment.
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.
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.
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.
Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully combined and light.
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.
Garnish & Serve (Optional): Top with whipped cream, thin lemon slices, extra zest, or fresh berries before serving.

Video

Notes

Make sure your cream cheese is fully softened to avoid those dreaded lumps.
Fresh lemon juice is best—bottled juice lacks the brightness needed for this recipe.
You can pulse the graham crackers in a food processor to make crumbs, or place them in a bag and smash with a kitchen mallet.
Crust Options: Try vanilla wafers, digestive biscuits, or shortbread instead of graham crackers for variation.
Make Ahead: This cheesecake can be made up to 2 days in advance and still taste amazing.

REFRIGERATOR - 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.

FREEZER: Once the pie has set, you can also freeze this no-bake cherry pie for up to 3 months before you add the cherry pie topping. Just wrap the cheesecake in plastic wrap, then aluminum foil, and store it in the freezer.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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