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No-Bake Lemon Cheesecake Recipe

This No-Bake Lemon Cheesecake is the ultimate easy dessert. Bursting with fresh lemon flavor and a smooth, creamy texture, it’s perfect for warm days when you want something sweet without the heat. With just a few ingredients and simple steps, it’s a dessert you’ll turn to time and time again.
Print Recipe
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 10

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 oz 2 blocks cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping or whipped cream

Instructions
 

  • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
  • In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully incorporated and creamy.
  • Gently fold in the whipped topping until the mixture is smooth and fluffy.
  • Pour the filling over the chilled crust and smooth the top with a spatula.
  • Cover and refrigerate for at least 6 hours or overnight until set.
  • Before serving, garnish with extra lemon zest, slices, or whipped cream if desired.
  • Slice and serve chilled.

Notes

  • For a firmer crust, bake it at 350°F for 8 minutes, then cool completely before adding the filling.
  • Use fresh lemon juice for the best flavor—bottled juice won’t provide the same brightness.
  • Make individual cheesecakes in jars for easy serving and a fun presentation.
  • Store leftovers in an airtight container in the fridge for up to 5 days.