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No Bake Lemon Cheesecake Recipe
Ben Carraoli

No Bake Lemon Cheesecake Recipe

I’ve made this no-bake lemon cheesecake 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
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Total Time 3 hours 14 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.