This creamy No-Bake Lemon Cheesecake combines graham cracker crumbs, cream cheese, and fresh lemon zest for the ultimate easy dessert!
Okay, confession time: I have a love-hate relationship with baking. I love the end result—warm cookies, gooey brownies, golden cakes—but the actual process? Sometimes I’m just not up for it. Who’s got time to tiptoe around the oven praying their cheesecake doesn’t crack? Not me.
A few summers ago, I was hosting a family BBQ when I decided to “wow” everyone with dessert. But the temperature was pushing 90 degrees, and the thought of preheating the oven made me want to cry. So, I did what any kitchen procrastinator does—I Googled “easy desserts no oven,” and boom, the no-bake cheesecake appeared like a knight in shining armor.
I added lemon because, well, who doesn’t love a little tangy zing in their life? The result was this creamy, refreshing No-Bake Lemon Cheesecake, and let me tell you—it disappeared faster than the potato salad.
My mom still talks about how “light and fluffy” it was, and my sister swears she dreams about the crust (I may have made her a whole tray just of graham cracker crust last year). Since then, it’s become my “oh, you need dessert?” go-to recipe. It’s practically fail-proof and tastes like sunshine on a plate.
So if you’re looking for a dessert that’s impressive without being impossible, welcome—you’re in the right place.
Why You’ll Love This Lemon Cheesecake No Bake Recipe?
- No oven, no stress: You don’t have to turn your kitchen into a sauna.
- Perfectly tangy and creamy: It’s got that just-right mix of sweet, creamy, and citrusy zing.
- Ridiculously easy: If you can mix and pour, you can make this cheesecake.
- Make it ahead: It chills like a pro in the fridge, which means one less thing to stress about when guests arrive.
- Great for any occasion: Family BBQ? Dinner party? Just craving something sweet on a Wednesday night? This checks every box.
Ingredient Notes:
You won’t need a million ingredients for this one—just a handful of kitchen MVPs:
- Graham Cracker Crumbs: These give you that buttery, crunchy base we all know and love. If graham crackers are tricky to find, digestive biscuits or vanilla wafers are great backups.
- Butter: Melted and mixed into the crumbs. It’s like edible glue that holds the crust together.
- Lemon Jello: This is where the magic happens. It helps the filling set perfectly while adding a subtle lemon flavor.
- Cream Cheese: The star of the show. Make sure it’s softened so you don’t get lumps (because let’s be real, nobody wants lumpy cheesecake).
- Fresh Lemon Juice and Zest: The zest adds a bright pop of flavor, and the juice gives it that unmistakable lemon kick. Fresh is always best.
- Confectioners’ Sugar: Blends smoothly into the filling—no grainy sugar crystals here.
- Heavy Whipping Cream: Whipping cream gives the cheesecake that light, airy texture. It’s like biting into a lemony cloud.
How To Make Lemon Cheesecake No Bake?
Trust me, this recipe is so simple you’ll wonder why you ever stressed about cheesecake before. Here’s what to do:
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- Make the Crust
Grab a 9×9-inch baking dish and grease it lightly with nonstick spray. In a bowl, mix the graham cracker crumbs, melted butter, and a pinch of salt (trust me, the salt makes it). Press the crumb mixture into the bottom of the dish—I like to use the back of a spoon to pack it in nice and firm. Pop it in the fridge to chill while you move on to the filling. - Dissolve the Lemon Jello
In a small bowl, stir the lemon Jello into 1 cup of boiling water. Mix it until it’s completely dissolved, then let it cool for a few minutes. Don’t skip the cooling step—hot Jello can mess up the cream cheese filling. - Make the Filling
In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy. You’ll want to get rid of any lumps here, so don’t rush this step. Once it’s silky, pour in the cooled lemon Jello, followed by the lemon juice and zest. Mix until everything is well combined. - Whip the Cream
Pour the heavy whipping cream into the bowl and beat the mixture until it thickens and holds its shape. You’re looking for a fluffy, mousse-like consistency here—it’s the secret to that light-as-air texture. - Assemble and Chill
Grab the crust from the fridge and pour the filling over the top, smoothing it out with a spatula. Cover and let it chill in the fridge for at least 4 hours, or overnight if you’re planning ahead. - Serve and Enjoy
When you’re ready to serve, slice the cheesecake into squares (or wedges—live your life). Add a little whipped cream and extra lemon zest on top if you’re feeling fancy.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days. It’s even better the next day after the flavors settle in.
- Freezer: Yes, you can freeze this! Wrap individual slices in plastic wrap, then store them in a freezer-safe bag or container. Thaw in the fridge overnight before serving.
Variations and Substitutions:
This recipe is easy to customize. Here are a few fun twists:
- Switch up the Jello: Lime, strawberry, or raspberry Jello works beautifully if you want to mix up the flavors.
- Alternate crusts: Try crushed Oreos, gingersnaps, or shortbread cookies for a fun twist on the base.
- Add fresh fruit: Top with blueberries, raspberries, or thin lemon slices for a colorful, elegant finish.
- Make it mini: Divide the crust and filling into muffin tins to create individual portions—perfect for parties.
What to Serve with Lemon Cheesecake No Bake?
Need some pairing ideas? I’ve got you:
- Iced Tea or Lemonade: Nothing says summer like a glass of lemonade to go with this refreshing treat.
- Fresh Berries: A handful of strawberries, blueberries, or raspberries takes this cheesecake up a notch.
- Coffee or Espresso: The bitterness of coffee pairs beautifully with the sweetness of the cheesecake.
- Whipped Cream: Always. More. Whipped. Cream.
Frequently Asked Questions:
Can I make this a day ahead?
Yes! It’s actually better when it’s made in advance because it has plenty of time to chill and set.
Why isn’t my filling setting properly?
Make sure the lemon Jello has cooled but is still liquid before mixing it with the cream cheese. If it’s too warm, it can mess with the texture.
Can I use bottled lemon juice?
You can, but fresh lemon juice gives the best flavor. It’s worth the extra effort!
This No-Bake Lemon Cheesecake is one of those desserts that’s simple enough for a weeknight but impressive enough for a dinner party. It’s creamy, tangy, and ridiculously easy to make—basically a dream come true for lemon lovers like me. If you give this one a try, I’d love to hear how it turns out for you. Did it steal the show at your BBQ? Drop a comment and let’s talk cheesecake!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Cheesecake No Bake
Ingredients
- 2 c. Graham Crackers crumbed
- ½ c. Butter unsalted and melted
- ½ teaspoon Salt
- 2 pkg. Lemon Jello
- 1 c. Boiling water
- 24 oz. Cream Cheese softened to room temperature
- Juice from 1 lemon
- Zest from 1 lemon
- 1 ½ c. Confectioners Sugar
- 2 c. heavy whipping cream
Instructions
- Start by greasing a baking dish measuring 9x9 inches with nonstick spray.
- In a bowl mix together melted butter, salt and graham cracker crumbs. Press this mixture into the bottom of the pan.
- Place the crust in the refrigerator to chill.
- In a container dissolve lemon Jello, in boiling water. Allow it to cool down.
- In another bowl combine softened cream cheese and confectioners sugar until you achieve a smooth consistency.
- Next blend in the cooled lemon Jello mixture along with whipping cream, lemon juice and zest.
- Beat this mixture until it thickens to your desired texture.
- Pour the creamy filling over the chilled crust and refrigerate for 4 hours to set properly.
- When ready to serve slice the cheesecake into squares. Top each square, with whipped cream. Sprinkle some zest on top for a burst of flavor.
- Now you can treat yourself to this no bake Lemon Cheesecake. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
