Name: No Bake Lemon Cheesecake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16
Cuisine: American
Ingredients: 2 1/2 cups graham cracker crumbs (about 18 full size crackers); 1/4 cup granulated sugar; 2/3 cup melted butter; 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

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This No Bake Lemon Cheesecake is a creamy, easy dessert! You’ll love the graham cracker crust topped with a tart citrus cheesecake filling!

Slice of lemon cheesecake with graham cracker crust on a white square dessert plate.

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

Slice of lemon cheesecake on a white plate and garnished with a slice of lemon.

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

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 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 and Tricks

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

Big slice of no bake cheesecake with lemon on a square dessert plate.

More Easy Dessert Recipes

Lemon Bars
Puppy Chow Recipe
No Bake Cookies
Chocolate Chip Cookie Pie
S’mores Cheesecake
Lemon Meringue Pie – classic dessert!
Almond Bars
Instant Pot Cheesecake

Yield: 16 servings

No Bake Lemon Cheesecake

Prep Time 15 minutes

Chill Time 3 hours

Total Time 3 hours 15 minutes

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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 ½ cups graham cracker crumbs (about 18 full size crackers)
¼ cup granulated sugar
⅔ 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

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

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 164mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.