Lemon cheesecake couldn’t be easier to make with this simple no-bake recipe. A buttery graham cracker crust is filled with sunny, lemon-spiked cream cheese and billowy whipped cream. The bright lemon balances the decadent cream cheese, and the whipped cream keeps the texture effortlessly airy. Simply chill it for a few hours, and it’s ready to slice and serve. Rich and light at the same time, this is a make-ahead dessert that’s ideal for a backyard barbecue or block party.
Ingredients for No-Bake Lemon Cheesecake
Crust:
- Graham cracker crumbs:Â Crushed graham crackers are a classic foundation for cheesecake.
- Sugar:Â A little sugar sweetens the crust.
- Melted butter: Rich melted butter binds the sugar and crumbs together so they can be pressed into the pan.
Cheesecake filling:
- Cream cheese: Softened cream cheese is beat until smooth and creamy.
- Confectioners’ sugar: Using confectioners’ sugar ensures that the filling is silky, not grainy.
- Lemon juice and grated lemon zest: Fresh lemon juice and lemon zest add brightness and aromatic lemon flavor to the filling. If you’re unsure, here’s how to zest a lemon.
- Vanilla extract: A little vanilla complements the citrus flavor in this lemon no-bake cheesecake.
- Whipping cream: Cream is whipped into peaks and gently folded into the cream cheese mixture to add lightness.
Directions
Step 1: Make cheesecake crust
In a large bowl, combine the graham crackers and sugar. Drizzle in the melted butter, and stir until the crumbs are coated. Firmly press the mixture into a 9-inch springform pan, covering the bottom evenly and pushing 1/2 inch up the sides. Set the crust aside.
Step 2: Make the filling
In another large bowl, beat the softened cream cheese with a hand mixer until it’s fluffy and smooth, one to two minutes. Add the confectioners’ sugar, lemon juice, lemon zest and vanilla extract, beating constantly until completely smooth. Set this aside.
Step 3: Add the whipped cream
In another large bowl, beat the whipping cream on high until stiff peaks form, one to two minutes. Gently fold the whipped cream into the cream cheese mixture until just combined.
Step 4: Assemble the cheesecake
Transfer the cheesecake batter into the pan, using a spatula to spread it evenly. Refrigerate until set, at least six hours or overnight.
N0-Bake Lemon Cheesecake Variations
- Add decorative details: This cheesecake is delicious as is, but you can garnish the top with lemon zest, lemon wheels and piped whipped cream.
- Try it with berries: Lemon and berries are great companions. Serve slices of cheesecake with strawberry halves, blueberries or blackberries.
- Change up the crust: Graham crackers aren’t the only treat that can be crumbled to make a scrumptious crust. Try smashing vanilla wafers, gingersnaps or speculaas for a twist.
How to Store No-Bake Lemon Cheescake
This no-bake lemon cheesecake should be stored covered in the refrigerator, and it can be made three to four days ahead.
Can no-bake lemon cheesecake be frozen?
Yes, a no-bake cheesecake can be frozen, although the texture might differ slightly when it’s thawed. Leave off any additional garnishes, wrap well and freeze for up to three months. Thaw overnight in the refrigerator.
No-Bake Lemon Cheesecake Tips
Is there a way to soften cream cheese quickly?
Cream cheese must be soft in order to beat smoothly. If you don’t have time to leave it out on the counter for a few hours, put the foil-wrapped block into a sealed zip-top bag with the air pressed out of it. Submerge it in warm water for 15 to 20 minutes, until it’s soft.
How can I make sure my no-bake cheesecake sets up?
Make sure your cream is cold when you whip it, and that it’s whipped into stiff peaks. Use a silicon spatula to gently fold the whipped cream into the cream cheese. Also leave plenty of time for it to chill in the refrigerator before slicing.
What are some suggestions for serving cheesecake?
Extra whipped cream and lemon zest are an easy way to garnish with ingredients you already have, but the dessert can be elevated with a drizzle of easy raspberry sauce. Or amp up the lemon flavor with a dollop of golden lemon curd.
