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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!
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Equipment

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

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

Instructions
 

  • 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.
  • 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.
  • 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
  • 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
  • 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.
  • 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.
  • Pour filling into the crust, cover, and refrigerate for at least 6 hours or overnight. Serve with whipped cream.