No Bake Lemon Cheesecake

This No Bake Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet — all made without turning on the oven. With just a handful of ingredients, it’s a fuss-free dessert that’s refreshing, rich, and ideal for warm weather or when you want something simple yet indulgent.

Why You’ll Love This Recipe

You’ll love this recipe for its ease and bold lemon flavor. There’s no need to bake, which makes it a go-to treat when you’re short on time or avoiding the oven. The smooth lemon cheesecake filling sits on a classic graham cracker crust and can be topped with lemon curd for extra citrus flavor. It’s light yet satisfying and perfect for dinner parties, holidays, or any time you’re craving a tangy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 2 1/2 cups cream cheese, softened

• 1 cup powdered sugar

• 1 1/4 cups heavy cream

• 1/4 cup + 1 tablespoon lemon juice

• 1–2 drops yellow food coloring (optional)

• 1 cup lemon curd (optional, for topping)

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/3 cup white sugar

• 1/3 cup unsalted butter, melted

Directions

1. Prepare the Crust:
In a bowl, combine the graham cracker crumbs, white sugar, and melted butter. Stir until evenly moistened.
Transfer the mixture to a 9-inch pie dish and press it firmly into the base and slightly up the sides. Place in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
Add the heavy cream, lemon juice, and optional yellow food coloring. Beat again until the mixture is thick and smooth.

3. Assemble and Chill:
Pour the filling into the chilled crust and smooth the top. Cover and refrigerate overnight, or for at least 6 hours, until fully set.
When ready to serve, top with lemon curd if desired.

Servings and timing

This recipe makes 12 servings.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus chilling time)

Variations

• Low Carb/Keto: Replace the sugar with keto powdered sweetener and use a keto-friendly lemon curd.

• Dairy-Free: Use plant-based cream cheese and heavy cream substitutes to make it fully dairy-free.

• Citrus Blend: Mix lemon juice with orange or blood orange juice for a slightly sweeter citrus flavor.

• Lemon Bars: Use a parchment-lined 8×8-inch square pan to make cheesecake bars instead of a round cake.

• Mini Cheesecakes: Use a muffin tin with liners to make individual no-bake cheesecakes for parties.

Storage/Reheating

Refrigerator: Store covered in the refrigerator for up to 2 weeks. Keep chilled until serving, as it softens at room temperature. For a softer texture, let sit out for 30 minutes before serving.

Freezer: Freeze individual slices in an airtight container for up to 6 months. Thaw in the refrigerator overnight before enjoying.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it the day before and let it chill overnight.

Do I have to use lemon curd on top?

No, the lemon curd is optional. It adds extra tang and sweetness, but the cheesecake is delicious without it.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I keep the cheesecake from being too soft?

Make sure the cheesecake chills for at least 6 hours or overnight to fully set.

Can I use a springform pan instead of a pie dish?

Yes, a 9-inch springform pan works great and makes it easier to slice and serve.

Is food coloring necessary?

No, it’s optional. It simply enhances the visual appeal but doesn’t affect the flavor.

Can I add lemon zest for more flavor?

Yes, adding lemon zest boosts the citrus flavor and adds a little texture.

Will whipped topping work instead of heavy cream?

Whipped topping can be used, but it may slightly alter the texture. Use chilled heavy cream for best results.

Can I use a different crust?

Yes, a shortbread or vanilla wafer crust would also pair nicely with the lemon flavor.

How long will leftovers last in the fridge?

Stored properly, leftovers will stay fresh in the fridge for up to 2 weeks.

Conclusion

This No Bake Lemon Cheesecake is everything you want in a dessert — creamy, refreshing, and simple to prepare. With minimal effort and no oven required, it’s perfect for both casual and special occasions. Whether you top it with lemon curd or enjoy it plain, it’s guaranteed to impress anyone who takes a bite.