This no-bake lemon cheesecake is bright, creamy, and refreshing. I love how the silky lemon filling sets inside a graham cracker crust without needing an oven.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
⅓ cup fresh lemon juice
Zest of 1 lemon, divided
1 graham cracker crust, 10-inch
Directions
I add the softened cream cheese, sweetened condensed milk, lemon juice, and about two-thirds of the lemon zest to a large mixing bowl.
I beat the mixture until it becomes smooth and creamy, about 4 minutes.
I transfer the filling into the graham cracker crust and spread it evenly.
I sprinkle the remaining lemon zest over the top.
I refrigerate the cheesecake for 3 to 4 hours, or until fully set.
I slice and serve it chilled, and I garnish it with extra lemon slices when I want a prettier finish.
Servings and Timing
This recipe makes 8 servings.
Prep time is 14 minutes. Cooking time is 0 minutes. Total time is about 3 hours and 14 minutes, including chilling time.
Variations
I sometimes use a vanilla wafer crust instead of graham cracker crust for a sweeter flavor. I can also add a little whipped topping to the filling for a lighter texture. For extra lemon flavor, I add more zest on top before serving.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 4 days. I keep it chilled until serving so the filling stays firm.
I do not reheat this dessert because it is meant to be served cold. I can also freeze slices for up to 1 month, then thaw them in the refrigerator before serving.
FAQs
Can I make this cheesecake ahead of time?
Yes, I like making it the day before because it gives the filling plenty of time to set.
Can I use bottled lemon juice?
I prefer fresh lemon juice because it gives the cheesecake a brighter flavor.
Why is my cheesecake not firm?
It may need more chilling time. I let it refrigerate for at least 3 to 4 hours until fully set.
Can I use homemade graham cracker crust?
Yes, I can use a homemade crust as long as it is firm enough to hold the filling.
Can I freeze no-bake lemon cheesecake?
Yes, I freeze it in slices and thaw it in the refrigerator before serving.
Conclusion
This no-bake lemon cheesecake is creamy, tangy, and easy to prepare. I love serving it chilled for spring gatherings, summer parties, holidays, or any time I want a refreshing lemon dessert.
📖 Recipe:
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No-Bake Lemon Cheesecake
- Total Time: 3 hours 14 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake lemon cheesecake is creamy, tangy, and refreshing with a silky citrus filling set in a graham cracker crust. It is an easy make-ahead dessert perfect for warm days.
Ingredients
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
⅓ cup fresh lemon juice
Zest of 1 lemon, divided
1 graham cracker crust, 10-inch
Instructions
- Add the softened cream cheese, sweetened condensed milk, lemon juice, and about two-thirds of the lemon zest to a large mixing bowl.
- Beat the mixture until smooth and creamy, about 4 minutes.
- Transfer the filling into the graham cracker crust and spread evenly.
- Sprinkle the remaining lemon zest over the top.
- Refrigerate for 3 to 4 hours, or until fully set.
- Slice and serve chilled. Garnish with lemon slices if desired.
Notes
Use a vanilla wafer crust for a sweeter variation.
Add whipped topping to the filling for a lighter texture.
Store covered in the refrigerator for up to 4 days.
Freeze slices for up to 1 month and thaw in the refrigerator before serving.
Fresh lemon juice provides the best flavor compared to bottled.
- Prep Time: 14 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
