Name: Lemon Icebox Cheesecake
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup coconut oil or melted butter; 2 (8 oz) packages cream cheese, softened; 1 cup Greek yogurt or dairy-free yogurt; 2/3 cup pure maple syrup or honey; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; Optional: whipped coconut cream or whipped topping, for serving

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A nostalgic nod to mid-century American kitchens, this Lemon Icebox Cheesecake is everything I want in a no-bake dessert: light, creamy, tart, and deeply satisfying. It’s a retro-inspired treat that feels just as timeless today as it did on a 1960s Sunday afternoon. With its cool lemony filling and buttery graham cracker crust, it’s the kind of dessert that brings back warm-weather memories and vintage charm — no oven required.

Lemon Icebox Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups graham cracker crumbs

¼ cup coconut oil or melted butter

2 (8 oz) packages cream cheese, softened

1 cup Greek yogurt or dairy-free yogurt

⅔ cup pure maple syrup or honey

¼ cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

⅛ teaspoon salt

Optional: whipped coconut cream or whipped topping, for serving

Directions

I start by mixing the graham cracker crumbs with melted coconut oil or butter until everything’s evenly moistened.

I press the crust mixture into the bottom of a lined 8-inch springform pan and chill it while making the filling.

In a large bowl, I beat the softened cream cheese until it’s smooth and creamy.

I add the yogurt, maple syrup, lemon juice, zest, vanilla, and salt, then beat it all together until silky and fully combined.

I pour the lemony filling over the crust and smooth the top with a spatula.

I cover the cheesecake and let it chill in the fridge for at least 6 hours — overnight is even better for a perfect slice.

When ready to serve, I add a dollop of whipped coconut cream or topping and a little lemon zest if I’m feeling fancy.

Servings and timing

This recipe makes 10 generous servings.

Prep Time: 15 minutes

Chill Time: 6 hours

Total Time: 6 hours 15 minutes

Calories per serving: 298 kcal

Variations

Dairy-free: I use dairy-free cream cheese and yogurt to keep this cheesecake completely dairy-free without sacrificing texture or flavor.

Crust options: Sometimes I swap the graham crackers for crushed gluten-free cookies or vanilla wafers for a fun twist.

Sweeteners: I love maple syrup for its rich flavor, but honey works just as well.

Citrus swap: When I want something different, I use lime juice and zest instead of lemon for a tropical vibe.

Mini versions: I’ve made this in muffin tins with liners for cute, single-serve cheesecakes — perfect for parties.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 5 days.
For freezing, I wrap individual slices in plastic wrap and freeze them in an airtight container — they keep well for up to a month. When I’m ready to eat, I just let them thaw in the fridge overnight.
This cheesecake is served cold, so there’s no reheating needed — straight from the fridge is best!

FAQs

How do I know when the cheesecake is set?

I usually check the center after 6 hours. It should feel firm to the touch and not jiggle too much. If it’s still soft, I give it a few more hours in the fridge.

Can I use bottled lemon juice?

Fresh lemon juice gives a brighter, cleaner flavor, but if I’m in a pinch, bottled works too — just make sure it’s 100% lemon juice with no added sweeteners.

Can I make this cheesecake ahead of time?

Yes! I often make it the night before an event. It holds up beautifully overnight and even improves in texture as it chills longer.

Can I add a topping or glaze?

Absolutely. Sometimes I spread a thin layer of lemon curd or drizzle with berry compote for extra flair. Fresh berries on top are also a lovely touch.

What if I don’t have a springform pan?

I’ve made this in a standard 8-inch cake pan lined with parchment. It’s a little trickier to remove, but it still works. I just slice and serve directly from the pan.

Conclusion

This Lemon Icebox Cheesecake is one of those classic, foolproof desserts that I come back to again and again. It's easy, refreshing, and nostalgic in the best way. Whether I’m serving it to guests or just treating myself, it never disappoints. With a creamy lemon filling and a crisp crust, it's the kind of recipe I love keeping in my back pocket all year long.

Recipe:

Lemon Icebox Cheesecake

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Author: Cheryl
Total Time: 6 hours 15 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A no-bake Lemon Icebox Cheesecake that combines a creamy lemon filling with a buttery graham cracker crust. Perfectly tangy, sweet, and refreshing, it's a nostalgic dessert that's easy to make and great for warm-weather gatherings.

Instructions

Mix the graham cracker crumbs with melted coconut oil or butter until evenly moistened.
Press the crust mixture into the bottom of a lined 8-inch springform pan and chill while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the yogurt, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Beat until fully combined and silky.
Pour the filling over the chilled crust and smooth the top with a spatula.
Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, until set.
Before serving, optionally top with whipped coconut cream and a sprinkle of lemon zest.