Go Back
Close-up shot of a slice of the chilled no-bake lemon cheesecake on a white plate, topped with fresh whipped cream and a sprinkle of lemon zest. The creamy layers and firm crust are perfectly set.

No Bake Lemon Cheesecake Recipe

This no-bake lemon cheesecake is the perfect dessert for any occasion! With a creamy, tangy filling and a buttery graham cracker crust, it’s a refreshing treat that’s easy to make and requires no oven time. Ideal for a simple, yet delicious, sweet indulgence!
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Crust
  • 2 ¼ cups graham cracker crumbs
  • ½ cup butter melted
Filling:
  • 3 packages cream cheese full fat
  • 1 ½ cups powdered icing sugar
  • 3 tablespoons fresh squeezed lemon juice about 1 lemon
  • zest of 2 lemons 1 if you want a milder flavor
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream 30-35% fat ONLY

Equipment

  • Parchment paper
  • Electric mixer
  • Medium-sized bowl
  • Spatula
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Line a 9″ springform pan with parchment paper for easy removal.
    Close-up shot of a 9-inch springform pan lined with parchment paper on the white marble cooktop. The edges of the parchment neatly extend beyond the sides for easy removal.
  2. Mix graham cracker crumbs and butter, then press into the pan and up the sides.
    Close-up shot of a glass mixing bowl on the white marble cooktop, filled with golden graham cracker crumbs and melted butter. A spatula mixes the crumbs until fully coated, ready to be pressed into the crust.
  3. Beat cream cheese with an electric mixer until smooth.
    Close-up shot of a glass mixing bowl on the white marble cooktop, where softened cream cheese is being beaten with an electric mixer. The smooth and creamy texture begins to form
  4. Add powdered sugar, lemon juice, lemon zest, and vanilla, and mix until smooth.
    Close-up shot of the glass mixing bowl on the white marble cooktop, now with powdered sugar, lemon juice, lemon zest, and vanilla added to the whipped cream cheese. A spatula scrapes the sides as everything mixes to a silky consistency. --ar 4:6
  5. In a separate bowl, whip heavy cream until stiff peaks form.
    Close-up shot of a handheld electric mixer whipping heavy cream in a clear glass bowl on the white marble cooktop. The cream has thickened to stiff peaks, with the beaters coated in fluffy white swirls.
  6. Gently fold whipped cream into the cream cheese mixture.
    Close-up shot of whipped cream being gently folded into a smooth cream cheese mixture in a clear glass bowl on the white marble cooktop. A silicone spatula moves in delicate swirls, creating a light, airy texture.
  7. Pour filling into the crust, cover, and refrigerate for at least 6 hours or overnight. Serve with whipped cream.