I’ve made this No Bake Lemon Cheesecake Recipe more times than I can count, and every slice takes me right back to sunny afternoons and happy smiles around my table. The tangy lemon flavor paired with creamy cheesecake filling is absolutely addictive.
I remember the first time I tried it — I couldn’t believe it only took a few simple ingredients! It’s truly one of those feel-good desserts you’ll want to make again and again.
Perfect for warm weather or any time you crave something cool and sweet. Let’s dive into this delicious recipe together!
Ingredients for No Bake Lemon Cheesecake
Note: Serves 8 large slices (approximately).
- 16 ounces cream cheese, softened to room temperature — full-fat works best for a rich and creamy texture.
- 14 ounces sweetened condensed milk (1 can) — adds sweetness and smooth consistency.
- 1/3 cup fresh lemon juice (about 2 large lemons) — gives bright citrus flavor.
- Zest of 1 lemon, divided — enhances aroma and fresh taste.
- 1 (10-inch) graham cracker crust — provides a buttery crunch and sturdy base.
Variations
You can customize this recipe easily:
- Dairy-Free Option: Use dairy-free cream cheese and coconut condensed milk.
- Sugar-Free Version: Replace condensed milk with a sugar-free alternative.
- Extra Lemon Flavor: Add more lemon zest or top with lemon curd.
- Flavor Add-Ins: Try vanilla extract, fresh berries, or a berry swirl for variety.
Cooking Time ⏱️
- Prep Time: 14 minutes
- Chilling Time: 3–4 hours
- Total Time: About 3 hours 14 minutes
Equipment You Need
- Mixing bowl — to combine ingredients smoothly.
- Hand mixer or stand mixer — to create a creamy texture.
- Spatula — for spreading filling evenly.
- Refrigerator — to properly chill and set the cheesecake.
How to Make No Bake Lemon Cheesecake Recipe
Mix the Cheesecake Filling
Start by ensuring your cream cheese is fully softened for easy blending. In a large bowl, beat the cream cheese until smooth and lump-free. Add the sweetened condensed milk, fresh lemon juice, and most of the lemon zest. Continue mixing until the filling becomes creamy, thick, and well combined.
Fill the Crust
Once the mixture is smooth, pour it into the prepared graham cracker crust. Use a spatula to spread the filling evenly across the surface. Make sure the top looks smooth and level for beautiful presentation.
Chill Until Set
Sprinkle the remaining lemon zest on top for extra flavor and color. Place the cheesecake in the refrigerator and chill for at least 3–4 hours. This step is essential so the dessert firms up and slices cleanly.
Additional Tips for Making This Recipe Better
- I always use room-temperature cream cheese to avoid lumps.
- I zest the lemon before juicing it — it’s much easier.
- I chill the cheesecake overnight when possible for the best texture.
- If I want extra tang, I slightly increase the lemon juice.
- Using a hot knife for slicing gives me clean, professional-looking pieces.
How to Serve No Bake Lemon Cheesecake Recipe
Serve this cheesecake chilled for the best flavor and texture. Garnish with fresh lemon slices, extra zest, whipped cream, or fresh berries. I like to wipe my knife clean between slices for neat edges. For parties, I sometimes add mint leaves for a pop of color.
It looks elegant on a dessert platter and tastes even better when served cold. If you’re planning a full meal around this dessert, you can also explore savory options like Sushi Rice Recipe or Egg Fried Rice Recipe to complete your menu beautifully.
Nutritional Information
Per serving (approximate):
- Calories: 462
- Protein: 8g
- Carbohydrates: 44g
- Fat: 29g
Make Ahead and Storage
Refrigerating
Store the cheesecake covered in the refrigerator. It stays fresh for up to 3 days and actually tastes better after resting overnight.
Freezing
Wrap tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 1 month. Thaw in the refrigerator before serving.
Reheating
No reheating is needed. This dessert is best enjoyed chilled straight from the refrigerator.
Why You’ll Love This Recipe
Here’s why this cheesecake will become a favorite:
- Very Easy to Make: No baking required, simple ingredients, and quick preparation.
- Fresh and Flavorful: Bright lemon taste makes it light and refreshing.
- Perfect for Any Occasion: Great for holidays, parties, or family dinners.
- Make-Ahead Friendly: Prepare it in advance and chill until ready to serve.
- Customizable: Easy to adjust flavors or make it dairy-free if needed.
This no-bake lemon cheesecake is creamy, refreshing, and incredibly simple to prepare. With its smooth texture and bright citrus flavor, it’s a dessert that always impresses. Whether you’re making it for guests or just treating yourself, it’s guaranteed to be a crowd-pleaser every single time. Enjoy every delicious bite! 🍋
No Bake Lemon Cheesecake Recipe
Ingredients
Method
- Start by ensuring your cream cheese is fully softened for easy blending. In a large bowl, beat the cream cheese until smooth and lump-free. Add the sweetened condensed milk, fresh lemon juice, and most of the lemon zest. Continue mixing until the filling becomes creamy, thick, and well combined.
- Once the mixture is smooth, pour it into the prepared graham cracker crust. Use a spatula to spread the filling evenly across the surface. Make sure the top looks smooth and level for beautiful presentation.
- Sprinkle the remaining lemon zest on top for extra flavor and color. Place the cheesecake in the refrigerator and chill for at least 3–4 hours. This step is essential so the dessert firms up and slices cleanly
Notes
- I always use room-temperature cream cheese to avoid lumps.
- I zest the lemon before juicing it — it’s much easier.
- I chill the cheesecake overnight when possible for the best texture.
- If I want extra tang, I slightly increase the lemon juice.
- Using a hot knife for slicing gives me clean, professional-looking pieces.