This No Bake Lemon Cheesecake Recipe is the perfect refreshing dessert for warm days. With a creamy, tangy filling and buttery crust, it’s an easy no bake cheesecake recipe that delivers bright citrus flavor without turning on the oven.
Why You’ll Love This Recipe
This no bake lemon cheesecake is light, smooth, and bursting with fresh lemon flavor. It’s simple to prepare, requires minimal effort, and is perfect for family gatherings or special occasions. The balance of sweet and tangy makes it a crowd-pleasing lemon dessert every time.
Ingredients
Crust
- 2 1/4 cups vanilla wafer crumbs
- 2 tbsp sugar
- Pinch of salt
- 10 tbsp unsalted butter, melted
Cheesecake Filling
- 1/2 cup fresh squeezed lemon juice
- 0.25 oz unflavored gelatin
- 1/4 cup sweetened condensed milk
- 24 oz cream cheese, room temperature
- 1/2 cup sugar
- 2 tbsp sour cream
- 2 1/2 tbsp lemon zest
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
Whipped Cream Topping
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, mix vanilla wafer crumbs, sugar, salt, and melted butter until combined.
- Press mixture into a 9-inch springform pan and chill in the fridge.
- Sprinkle gelatin over lemon juice and let sit for 5 minutes.
- Warm the mixture briefly until smooth, then stir in condensed milk and cool.
- Beat cream cheese and sugar until smooth.
- Add sour cream and lemon zest, mixing well.
- Pour in the lemon mixture and blend until smooth.
- In a separate bowl, whip cream with powdered sugar to stiff peaks.
- Fold whipped cream into the filling gently.
- Spread filling over crust evenly.
- Chill the No Bake Lemon Cheesecake Recipe for 5–6 hours or overnight.
- Whip topping ingredients and pipe onto cheesecake before serving.
Tips & Tricks
- Use fresh lemon juice for the best flavor.
- Chill the bowl before whipping cream for better volume.
- Fold gently to keep the filling light and airy.
- Swap vanilla wafers with digestive biscuits if desired.
Details
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
- Garnish with fresh berries, lemon slices, or mint leaves.
- For extra tang, increase lemon zest slightly.
- Serve chilled for best texture.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 6g
- Carbs: 32g
- Fat: 30g
FAQ
Can I make this no bake lemon cheesecake ahead of time?
Yes, it’s best made a day in advance for perfect setting.
Can I freeze no bake cheesecake?
Yes, freeze without toppings and thaw overnight in the fridge.
Why didn’t my cheesecake set?
The gelatin may not have been properly dissolved or chilled long enough.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for better flavor.
How do I make it less sweet?
Reduce powdered sugar slightly or add more lemon juice.
Storage
Store the cheesecake in the refrigerator for up to 5 days.
Freeze for up to 2 months in an airtight container.
Refrigerate overnight before serving again.
Similar Recipes
No Bake Lemon Cheesecake Recipe
Ingredients
Crust
- 2 1/4 cups vanilla wafer crumbs
- 2 tbsp sugar
- Pinch of salt
- 10 tbsp unsalted butter melted
Cheesecake Filling
- 1/2 cup fresh squeezed lemon juice
- 0.25 oz unflavored gelatin
- 1/4 cup sweetened condensed milk
- 24 oz cream cheese room temperature
- 1/2 cup sugar
- 2 tbsp sour cream
- 2 1/2 tbsp lemon zest
- 1 1/4 cups heavy whipping cream cold
- 3/4 cup powdered sugar
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, mix vanilla wafer crumbs, sugar, salt, and melted butter until combined.
- Press mixture into a 9-inch springform pan and chill in the fridge.
- Sprinkle gelatin over lemon juice and let sit for 5 minutes.
- Warm the mixture briefly until smooth, then stir in condensed milk and cool.
- Beat cream cheese and sugar until smooth.
- Add sour cream and lemon zest, mixing well.
- Pour in the lemon mixture and blend until smooth.
- In a separate bowl, whip cream with powdered sugar to stiff peaks.
- Fold whipped cream into the filling gently.
- Spread filling over crust evenly.
- Chill the No Bake Lemon Cheesecake Recipe for 5–6 hours or overnight.
- Whip topping ingredients and pipe onto cheesecake before serving.
Notes
- Garnish with fresh berries, lemon slices, or mint leaves.
- For extra tang, increase lemon zest slightly.
- Serve chilled for best texture.
Conclusion
This No Bake Lemon Cheesecake Recipe is the ultimate easy dessert—creamy, zesty, and perfect for any occasion. With simple steps and no oven required, it’s a must-try lemon dessert you’ll return to again and again.