Yield: 16 servings

No Bake Lemon Cheesecake

Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

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


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 ounce each) cream cheese, room temperature
  • 1 can (14 ounce) sweetened condensed milk
  • 2 lemons, zested and juiced
  • 12 ounce Cool Whip, thawed


  1. In a food processor, pulse graham crackers into fine crumbs. Add sugar and melted butter.
  2. Press crumbs into bottom of two pie plates. Use the palm of your hand to press firmly.
  3. 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.
  4. Add in zest and juice from two lemons, beating until smooth.
  5. Fold in Cool Whip. Pour filling into prepared crusts.
  6. Refrigerate cheesecake for 3 hours (or overnight). ENJOY.


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 13x9 instead? Press all the crumbs into the bottom of a foil lined 13x9, top with all the filling, chill, and enjoy.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram