This No Bake Lemon Cheesecake is a creamy, easy dessert! You’ll love the graham cracker crust topped with a tart citrus cheesecake filling!
Regardless of the time of year, a cheesecake is always a delicious idea for dessert.
However, sometimes you don’t want to run your oven for an hour, like you do with my classic cheesecake recipe.
What you REALLY want is a creamy LEMON cheesecake that takes only a few minutes to whip up in the morning and have it ready by dinner time dessert.
No Bake Lemon Cheesecake Recipe
Using my favorite no bake cheesecake recipe as a starting point, I got to work creating a lemon version!
What I love about this recipe
- No gelatin needed
- Bursting with lemon flavor
- Makes TWO cheesecakes
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.
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 Lemon Cheesecake
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!
Can you Freeze No Bake Lemon Cheesecake
One of the bonus points for this cheesecake recipe is that it makes TWO cheesecakes.
Perfect for parties or sharing with friends.
BUT, you can also freeze NO BAKE cheesecake. Wrap the top in plastic wrap. Then cover and wrap the entire cheesecake in foil. Freeze for up to 30 days.
Thaw cheesecake in refrigerator overnight, slice and enjoy.
Cheesecake will last 4 days in refrigerator.
Tips for No Bake Cheesecake
- Start with softened, room temperature cream cheese for the creamiest, no lump, filling
- When adding the condensed milk, keep mixing until smooth!
- For best results, store cheesecake in refrigerator for up to 4 days
More Easy Dessert Recipes
- Lemon Bars
- Puppy Chow Recipe
- No Bake Cookies
- Chocolate Chip Cookie Pie
- S’mores Cheesecake
- Almond Bars
- Instant Pot Cheesecake
No Bake Lemon Cheesecake
This No Bake Lemon Cheesecake is a creamy, easy dessert! You'll love the graham cracker crust topped with a tart citrus cheesecake filling!
Ingredients
for the crust
- 2 1/2 cups graham cracker crumbs (about 18 full size crackers)
- 1/4 cup granulated sugar
- 2/3 cup melted butter
for the filling
- 3 packages (8 oz each) cream cheese, room temperature
- 1 can (14oz) sweetened condensed milk
- 2 lemons, zested and juiced
- 12 oz 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
Cheesecakes are best if eaten within 4 days. Store in refrigerator.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 164mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 3g
This No Bake Lemon Cheesecake is a creamy, easy dessert! You’ll love the graham cracker crust topped with a tart citrus cheesecake filling!
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.