The Recipe Rebel / Desserts
written by Ashley Fehr
4.98 from 122 votes
Prep Time 20 minutes mins
Total Time 6 hours hrs 20 minutes mins
Servings 12 servings
Jump to Recipe
Last updated on June 20, 2022
This post may contain affiliate links. For more information, please see our disclosure policy.
This No Bake Lemon Cheesecake is made with lemon juice and zest and no artificial flavors! It sets and slices perfectly and is even great frozen! Includes step by step recipe video.
Table of Contents
- How to make No Bake Lemon Cheesecake:
- How to store No Bake Lemon Cheesecake:
- December 2019 updates to the original recipe from May 2017:
- More lemon desserts you’ll love!
- Real Deal No Bake Lemon Cheesecake Recipe
If there are two things I love in this world, it’s lemon and cheesecake.
Especially a light, airy, and just tangy enough No Bake Lemon Cheesecake like this one!
As a kid, I didn’t enjoy citrus or lemon desserts very much at all. It seemed wrong that they just weren’t that sweet!
Now that I’m older (more experienced and more mature, I’d like to think 😉 ), my tastes have changed and I much prefer a tangy lemon dessert with the right amount of sweetness over some sugar-laden cake with several inches of frosting.
If you feel the same, I know you’ll love this Lemon Cheesecake, and you might also enjoy theseLemon Cheesecake Bars,this Lemon Icebox Pie, or thisEasy Lemon Meringue Pie recipe!
How to make No Bake Lemon Cheesecake:
This No Bake Lemon Cheesecake is easy to make, but there are a few important steps and tips I’m going to highlight here — see the full instructions down below.
- Make sure your cream cheese is room temperature — this ensure your cheesecake will be smooth and creamy with no lumps!
- Beat your cream cheese first to make sure it’s smooth, before adding the sugar, lemon juice, lemon zest and vanilla.
- Beat the cream until stiff peaks form, before adding it to the cream cheese filling. This will ensure a thicker cheesecake.
- Taste before you add it to the crust — this way you can add more lemon or more sugar if you prefer!
- Pour it in the crust, and let it chill overnight if you can, but at least 6 hours. If you don’t let it chill thoroughly, you won’t be able to slice it.
This post may contain affiliate links. For more information, please see our disclosure policy.
How to store No Bake Lemon Cheesecake:
You can store in this prepared Lemon Cheesecake in the refrigerator for up to 4 days (make sure your ingredients are as fresh as possible when you start!).
You can also freeze this Lemon Cheesecake as a whole (I recommend leaving any whipped cream topping off of the cheesecake until serving if you are going to freeze it), or in individual slices for a quick treat.
If you want, you can even serve this cheesecake partially frozen! I recommend letting sit at room temperature at least 30 minutes before serving so it is nice and creamy.
December 2019 updates to the original recipe from May 2017:
My original No Bake Lemon Cheesecake recipe was made with Greek yogurt and gelatin, but I wanted to simplify the recipe and still get great results.
The new and improved recipe takes no time at all and just a few ingredients! It still has great lemon flavor and is light and fluffy.
I know there are a few people who really loved the original recipe, but I encourage you to give this one a try! It is just as delicious, but fewer ingredients and steps.
In my book, that’s a win!
More lemon desserts you’ll love!
- Strawberry Lemonade Cake Recipe
- Easy Homemade Pink Lemonade Recipe
- Cream Cheese-Filled Blueberry Lemon Bread
- Frosted Lemon Sour Cream Sugar Cookies
Pin this recipe to save for later
Pin this recipe to your favorite boardReal Deal No Bake Lemon Cheesecake
written by Ashley Fehr
4.98 from 122 votes
A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest and no artificial flavors! It’s firm enough to stand up to being cut.
Save
ReviewPrep Time 20 minutes mins
Chilling time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 436.98cal
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs (270g)
- ½ cup butter melted
Filling:
- 3 packages cream cheese (24oz or 750g total) full fat
- 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 — optional but makes for easy removal once set!
Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides.
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.
Notes
*NOTE that some adjustments have been made to the recipe since this video was made.
Nutrition Information
Calories: 436.98cal | Carbohydrates: 28.83g | Protein: 4.97g | Fat: 34.28g | Saturated Fat: 19.46g | Cholesterol: 102.86mg | Sodium: 370.19mg | Potassium: 123.96mg | Fiber: 0.59g | Sugar: 18.22g | Vitamin A: 1213.82IU | Vitamin C: 1.54mg | Calcium: 81.13mg | Iron: 0.94mg
Keywords lemon cheesecake
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Register Now
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
Read More
You May Also Like
Desserts
French Silk Pie (easy method)
Appetizers
Cream Cheese Fruit Dip
Fall/Winter
Easy Cinnamon Roll Casserole recipe (7 ingredients!)
Reader Interactions
Comments
glenn moore says
I made this following the directions as exact as I am capable and the result was near perfection. Multiple people at our church potluck told me how much they enjoyed it. But the highest compliment was the number of other bakers wanting me to give them recipe.
Reply
Claire says
I made this for Christmas and my boyfriend loved it so much he asked me to make another for him to take to work. This is officially my go-to cheesecake now. Thank you for sharing this with us 🥰
Reply
The Recipe Rebel says
Yay! Thanks Claire!
Reply
EMILY TSIRIDES says
Delicious! I made it for my huspand’s birthday party and it was the highlight of the deserts. Everybody was talking about my amazing lemon cheesecake. I substituted sugar with xylitol powder and put 1 + 1/5 since we don’t like it too sweet.
Reply
The Recipe Rebel says
So happy to hear that Emily! Thank you!
Reply
Daphnie Temple says
Hello will this no bake cheesecake be good as a filling for a cake?
Reply
Virginia says
Did you ever try it? I have the same question. 🤗
Reply
Charles Franks says
Awesome recipe. I’ve made this recipe a number of times now it’s gone over big time. I made mine in muffins pans. Lined with cupcake liners. I fold in the zest via beating, that way all the zest is in the cheesecake and not on the beaters.
Awesome job. Thanks, it’s a keeper.Reply
The Recipe Rebel says
Great to hear, thank you Charles!
Reply
Reba says
How many mini cheesecakes do you get from this recipe? I want to make some to go with a charcuterie board.
Reply
Bridget Bergin says
Love all your recipes especially cheese cakes your way is just perfect and easy to work with thanks so much happy baking 😊 🥮🍰🥧🍩🍪.
Thanks again Bridget.Reply
The Recipe Rebel says
Hi Bridget! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Tracey says
We just made your lemon cheesecake, but only had biscoff vanilla cookies for base, so I blended with a tiny bit of butter and some coconut. Very easy and quick recipe to make. I licked the bowl clean. Now we have to wait for it to set.
Reply
The Recipe Rebel says
Hi Tracey! Hope you enjoyed it!
Reply
Lorna Campbell says
This recipe is so simple and is the best unbaked cheesecake I have ever made. Seconded by my hubby. I added a thin layer of lemon curd on top after it had set overnight. It looked nice and just added even more lemon.
Reply
The Recipe Rebel says
Hi Lorna! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Irini says
Delicious!! With fresh lemon form my lemon tree and fresh goat ricotta it was the best lemon cheesecake I ever made. Thank you.
Reply
The Recipe Rebel says
Hi Irini! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Leesa says
What did you use to decorate? Icing or whip cream piped?
Reply
The Recipe Rebel says
That’s homemade whipped cream.
Reply
Amanda says
I’m going to transport the cheesecake to a friend’s house. Can I transfer it from the springform pan to a plastic round, deep dish container (bought at a cake supply store) or will the cheesecake fall apart if I try and lift the whole thing up?
Reply
Amanda says
I’m going to transport the cheesecake to a friend’s houseS Can I transfer it from the springform pan to a plastic round container (bought at a cake supply store) or will the cheesecake fall apart if I try and lift the whole thing up?
Reply
« Older Comments
