There’s nothing quite like a slice of creamy, zesty, and oh-so-refreshing No Bake Lemon Cheesecake to brighten your day! This dessert is my go-to recipe when I want to wow my guests or simply treat myself on a cozy afternoon. Made with real ingredients, there’s no need for artificial flavors here—just pure, scrumptious goodness that’s perfect for any occasion. And the best part? It’s incredibly easy to prepare, so you can spend less time in the kitchen and more time enjoying your delicious creation. Let me take you on a delightful journey to making this citrus-infused masterpiece!
Why You’ll Love This Recipe
- Easy preparation: No baking required, so you can whip it up in a flash!
- Refreshing flavors: A wonderful blend of tangy lemon and creamy cheesecake that will transport your taste buds to paradise.
- Perfect for gatherings: Impress family and friends with this show-stopping dessert that serves twelve!
- Versatile treat: Enjoy it as a light dessert after a meal or as a sweet snack during the day.
Ingredients
To create this tangy treat, you’ll need the following ingredients:
- Graham cracker crumbs for a delightful, crunchy crust.
- Melted butter to bind the crust and add richness.
- Full-fat cream cheese for a creamy, indulgent filling.
- Powdered icing sugar to sweeten the mixture while keeping it smooth.
- Fresh squeezed lemon juice to bring that bright, zesty flavor.
- Lemon zest for an extra punch of citrusy goodness.
- Vanilla extract to round out the flavors beautifully.
- Heavy whipping cream for that airy, fluffy texture you’ll love.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Ready to create some lemony magic? Here’s how to put this beauty together:
- Start by lining a 9” springform pan with parchment paper. This little trick makes removing the cheesecake a breeze once it’s set.
- In a bowl, mix together your graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of your prepared pan and about ½” up the sides. This will become your delicious crust!
- Now grab a large mixing bowl and beat the cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This step is crucial for eliminating any lumps!
- Next, add in your powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat everything together until it’s perfectly smooth once again.
- In a separate medium-sized bowl, whip the heavy cream on high speed until stiff peaks form. Don’t be afraid to put some muscle into it, because this is what gives your cheesecake its light and airy texture!
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the cream—this combination is like marrying the two best parts of the dessert!
- Go ahead and taste the filling! If you want it sweeter or with a more pronounced lemon flavor, feel free to add extra sugar or lemon zest as per your liking.
- Pour the delicious filling into your crust. Cover your cheesecake and let it chill in the refrigerator for at least 6 hours—overnight works even better! This is the hardest part; the waiting!
Pro Tips for Making the Recipe
- Make sure your cream cheese is at room temperature for easy blending—nobody wants lumps in their filling!
- For extra lemony goodness, consider adding a light lemon glaze on top once the cheesecake has set.
- If you want a more manageable crust, lightly spray the sides of the pan with cooking spray before pressing the crust down.
- Don’t overmix the whipped cream once you fold it in; you want that fluffy texture to remain intact!
How to Serve
This luscious cheesecake is best served chilled with a dollop of sweetened whipped cream on top. For an added touch, garnish with a sprinkle of lemon zest or a few fresh berries. It’s the perfect way to elevate the presentation and add a burst of color to the plate!
Make Ahead and Storage
The great thing about No Bake Lemon Cheesecake is that it can be made in advance! Store leftovers in the refrigerator for up to 5 days, and if you have any slices left (which is unlikely!), you can freeze them for up to 2 months. Just be sure to wrap individual slices tightly in plastic wrap and store in an airtight container for best results. When you’re ready to enjoy another slice, simply thaw it in the fridge overnight.
So, there you have it! A delightful, tangy No Bake Lemon Cheesecake that will have everyone raving about your culinary skills and asking for seconds. I can’t wait for you to try this recipe and watch the smiles spread across your loved ones’ faces as they dig into this lovely dessert. Enjoy every bite and know that sweet moments await just around the corner with each slice!
No Bake Lemon Cheesecake
Equipment
- 9″ Springform Pan
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup butter melted
Filling
- 3 packages cream cheese full fat (24oz or 750g total)
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- zest of 2 lemons (1 if you want a milder flavor)
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (30-35% fat ONLY)
Instructions
- Line a 9″ Springform pan with parchment paper.
- Combine graham cracker crumbs and melted butter; press into the prepared pan, about ½” up the sides.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla; beat until smooth.
- In a separate bowl, beat the heavy cream on high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour filling into crust, cover, and refrigerate for at least 6 hours or overnight for best results.
- Serve with sweetened whipped cream.