This No-Bake Lemon Cheesecake is the perfect dessert for those who crave something light, creamy, and tangy. With a crunchy graham cracker crust and a luscious lemon-infused filling, this cheesecake is refreshing yet indulgent. Because it’s no-bake, it’s incredibly easy to make, requiring no oven time, and is an ideal treat for warm weather or any occasion. Whether you’re an experienced baker or a beginner, this recipe will walk you through making a perfectly smooth and flavorful cheesecake. Serve it as a standalone dessert or add fresh berries for an extra pop of flavor!
Full Recipe:
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and have a texture like wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Press firmly with the back of a spoon or your hands to make sure the crust holds together.
- Place the pan in the refrigerator to allow the crust to set while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, add the softened cream cheese. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1-2 minutes.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Add the Lemon Flavor:
- Pour in the fresh lemon juice and sprinkle in the lemon zest. Mix on low speed until the lemon juice and zest are evenly incorporated, giving the filling a refreshing citrus flavor.
- Whip the Cream:
- In a separate bowl, pour the heavy cream. Beat on high speed until stiff peaks form, about 2-3 minutes. Be careful not to over-whip, or the cream will turn grainy.
- Gently fold the whipped cream into the lemon cream cheese mixture. Use a spatula to fold until no streaks remain, creating a light and airy texture.
- Assemble the Cheesecake:
- Remove the crust from the refrigerator and pour the lemon filling over it, spreading it evenly with a spatula.
- Smooth the top of the cheesecake for a clean finish.
- Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the filling to firm up and develop its flavors.
- Serve and Enjoy:
- Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Garnish with a sprinkle of lemon zest, fresh berries, or a drizzle of lemon sauce, if desired.
Nutrition Facts (Per Serving, approx. 1 slice)
- Calories: 360
- Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 18g
- Protein: 4g
Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.
Frequently Asked Questions (FAQs)
- Can I use a different crust?
- Yes! If you prefer a different base, try using crushed digestive biscuits, vanilla wafers, or even an Oreo crust for a unique twist.
- Can I make this cheesecake in advance?
- Absolutely! This cheesecake can be made 1-2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve.
- What if I don’t have a springform pan?
- You can use a regular 9-inch cake pan lined with parchment paper. Just make sure to chill it well, and use the parchment to help lift the cheesecake out.
- Can I freeze this cheesecake?
- Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Let it thaw in the refrigerator overnight before serving.
Tips for Making the Best No-Bake Lemon Cheesecake
- Use Fresh Lemon Juice and Zest:
- Freshly squeezed lemon juice and fresh zest will provide a bright, natural citrus flavor that’s more intense than bottled lemon juice.
- Soften the Cream Cheese Properly:
- Make sure the cream cheese is fully softened before mixing. Cold cream cheese can lead to a lumpy texture, so take it out of the fridge about 30 minutes before you start.
- Whip the Cream to Stiff Peaks:
- Whipping the heavy cream to stiff peaks helps create a stable filling with a light, airy texture. Fold it gently to avoid deflating the cream.
- Chill for Best Results:
- While 4 hours of chilling time is the minimum, letting the cheesecake chill overnight will give it the best texture and flavor.
- Experiment with Flavors:
- Add a bit of fresh raspberry or blueberry puree to the filling for a fruity twist, or swap out lemon zest for lime or orange for a different citrus profile.
Storage Tips
- Refrigeration: Keep the cheesecake covered in the refrigerator for up to 4 days.
- Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When ready to serve, let it thaw overnight in the refrigerator.
Conclusion
This No-Bake Lemon Cheesecake is a delightful dessert with a creamy, citrusy filling and a crunchy graham cracker crust that brings it all together. It’s easy to make, refreshing, and doesn’t require any baking. Perfect for summer gatherings, holiday meals, or as a make-ahead dessert, this cheesecake will impress anyone who takes a bite. With fresh lemon flavor and a rich, smooth texture, it’s a treat that’s both sophisticated and family-friendly. Enjoy this creamy lemon cheesecake as it is or with your favorite toppings for a customizable and crowd-pleasing dessert!