This No Bake Lemon Cheesecake is a creamy, easy dessert! You’ll love the graham cracker crust topped with a tart citrus cheesecake filling!
I based this recipe off my classic no bake cheesecake that has been in my family for over 30 years! I think you’ll love it too.
This recipe was originally published in January 2020. I updated the recipe notes in July 2025.
Aimee’s Recipe Notes
Taste & Texture: creamy smooth lemon cheesecake with a graham cracker crust.
Prep Tip: Start with room temperature cream cheese for a smoother texture.
Serving Notes: Makes two individual cheesecakes. One for now, one to freeze for later.
Got a crowd? Make this in a 13×9 instead of two pie plates.
Using my favorite no bake cheesecake recipe as a starting point, I got to work creating a lemon version!
How to Make No Bake Lemon Cheesecake
Crust. For my no bake cheesecakes I usually use a homemade graham cracker crust. Buttery and delicious, they’re easy to make.
You could certainly buy the pre-made crusts, or swap out the graham crackers for Nilla Wafers, butter cookies, or Golden Oreos!
Filling. Beat softened cream cheese with sweetened condensed milk for about 3-4 minutes. This creates the creamy, sweet base.
Add in lemon juice and zest, beating until smooth. Use my tips and trick on how to zest a lemon!
Fold in Cool Whip and pour into two crusts!
Chill. Refrigerate cheesecakes for about 3 hours (or more). This allows the filling to set up and the lemon flavors to mingle!
How to Serve
To serve, slice cheesecake and enjoy.
Topping options:
- Lemon zest mixed with granulated sugar and sprinkled over the top.
- Homemade whipped cream.
- Top the cheesecakes with a thin layer of homemade Lemon Curd for extra citrus flavor!
- Add some toasted coconut to the top for a flavorful twist.
Tips and Tricks
- Be sure to choose the block of cream cheese, not the spreadable kind in a tub.
- For best results, store cheesecake in refrigerator for up to 4 days.
- Freeze cheesecake. Wrap the top in plastic wrap and cover the entire cheesecake in foil (or airtight container). Freeze for up to 30 days. Thaw in refrigerator overnight, slice and enjoy.
- Make one in a square baking dish instead! Line a 9-inch square baking dish with foil, press the crust mixture in the bottom (not on sides). Add filling and chill. Cut into squares!
- Want a 13×9 instead? Press all the crumbs into the bottom of a foil lined 13×9, top with all the filling, chill, and enjoy.
- Sugar Free- Try my sugar free strawberry cheesecake with a gluten free crust next. So easy and no bake too.
More Easy Dessert Recipes
- Want some more Lemon treats? These Lemon Bars, Lemon Sorbet, and Lemon Brownies are the perfect way to quench that sweet tooth!
- Cheesecake is my favorite! Like this S’mores Cheesecake or Instant Pot Cheesecake are some I make whenever I can!
- This Lemon Meringue Pie is a classic dessert! Sweet, tart, light and delicious!
- This Funfetti No Bake Cheesecake is perfect for your next birthday party!
- Use this Strawberry Cheesecake Recipe for a great summer time cheesecake!
- Love cheesecake? My vanilla cheesecake recipe is flavorful and baked to perfection. I’ve got all the tips and tricks too. Readers love my easy Oreo Cheesecake recipe for a no-bake treat.
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No Bake Lemon Cheesecake Recipe
Ingredients
for the crust
- 2 ½ cups graham cracker crumbs about 18 full size crackers
- ¼ cup granulated sugar
- ⅔ cup melted butter
for the filling
- 3 packages cream cheese, room temperature 8 ounce each
- 1 can sweetened condensed milk 14 ounce
- 2 lemons zested and juiced
- 12 ounce Cool Whip thawed
Instructions
- In a food processor, pulse graham crackers into fine crumbs. Add sugar and melted butter.
- Press crumbs into bottom of two pie plates. Use the palm of your hand to press firmly.
- In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat for 3-4 minutes until smooth and creamy, scraping down the sides of the bowl as needed.
- Add in zest and juice from two lemons, beating until smooth.
- Fold in Cool Whip. Pour filling into prepared crusts.
- Refrigerate cheesecake for 3 hours (or overnight). ENJOY.
Notes
- Start with softened, room temperature cream cheese for the creamiest, no lump, filling. Be sure to choose the block of cream cheese, not the spreadable kind in a tub.
- When adding the condensed milk, keep mixing until smooth!
- For best results, store cheesecake in refrigerator for up to 4 days.
- Freeze cheesecake. Wrap the top in plastic wrap and cover the entire cheesecake in foil (or airtight container). Freeze for up to 30 days. Thaw in refrigerator overnight, slice and enjoy.
- Make one in a square baking dish instead! Use half in a pie plate, and half in a square dish. Line a 9-inch square baking dish with foil, press the crust mixture in the bottom (not on sides). Add filling and chill. Cut into squares!
- Want a 13×9 instead? Press all the crumbs into the bottom of a foil lined 13×9, top with all the filling, chill, and enjoy.
Nutrition
This No Bake Lemon Cheesecake is a creamy, easy dessert! You’ll love the graham cracker crust topped with a tart citrus cheesecake filling!
Can you make this recipe in a springform pan using one full recipe for one springform pan?
Wondering about the cool whip/whipping cream swap as well. Is it possible? Thanks!
Greetings, made nite before last in 2 pie plates. In fridge overnight to serve yesterday afternoon.
Rave reviews! My issue was sticking to plates!
Reviews did not point me to a resolution.
Your help/suggestions appreciated!
Thank you,
George
I am going to make it tonight in a 9 inch springform pan. Because it’s no bake it seems very versatile to other pans.
Substitute Cool Whip with homemade whipped cream an option??
This sounds delicious. Do you think it would work in a 9×13 pan and just make one instead of two pies?
Can’t wait to try this. Love anything ?! Thanks for sharing.
Nancy, I just made this and used a 9×13 glass casserole dish, lightly sprayed with cooking spray, and it was perfect!