This no-bake lemon cheesecake is incredibly creamy with a burst of fresh lemon that tastes like sunshine. It has a thick graham crust for a delicious crunch and a light, mousse-like texture. Lighter than a traditional baked cheesecake, the citrus balances perfectly with the rich cream cheese. This version is extra creamy and made without gelatin.
Updated May 26, 2023 with new photos and a refined recipe so the cheesecake is even creamier and sets without gelatin.
This no-bake lemon cheesecake is the ideal lemon dessert: creamy, airy and luxuriously textured. Unlike a dense baked cheesecake, this version has a souffle-like lightness while still delivering bright lemon flavor that’s not overly tart. Because it’s no-bake, it’s perfect for warm weather or when you don’t want to heat up the kitchen.
No-Bake Lemon Cheesecake Recipe
I first shared this recipe over five years ago; the original relied on gelatin to set. After testing, I updated the method so the filling firms up without gelatin while staying ultra-creamy and bright with lemon. Below are clear steps and tips to help you succeed. If you prefer, skip to the recipe card further down for a concise version.
For the Crust:
- Combine 2 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 10 tablespoons melted unsalted butter. The mixture should resemble damp sand and hold together when pressed.
- Press the crumbs into the bottom and about two-thirds up the sides of a 9-inch (23 cm) springform pan. This amount makes a crust for the bottom and sides; see notes if you want crust only on the bottom.
- Place the pan in the freezer to firm while you prepare the filling.
For the No-Bake Lemon Cheesecake Filling:
- In a medium bowl, whip 1 1/4 cups whipping cream with 1 tablespoon powdered sugar to stiff peaks (use the whisk attachment on a stand mixer if you have one). Measure the cream before whipping. Set aside.
- In a large mixing bowl, beat 24 ounces (680 g) full‑fat, brick-style cream cheese until smooth and lump-free. Use the paddle attachment if using a stand mixer and scrape the bowl as needed.
- Add 1 1/4 cups (138 g) sifted powdered sugar, 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon lemon extract (start with 1/2 teaspoon and adjust to taste). Mix until completely smooth and no lumps remain.
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Fold carefully to preserve volume until the batter is uniform and no streaks remain.
- Transfer the filling into the prepared crust and smooth the top. It’s fine if the filling sits slightly above the crust edge.
- Chill the cheesecake in the refrigerator for at least 6 hours, or overnight, until fully set.
Tips, Tricks & Common Questions
- Use full‑fat, brick-style cream cheese. Low-fat or tub-style cream cheese is too soft and can prevent the cheesecake from setting properly.
- Whipping cream refers to the high‑fat cream in cartons (about 33–35% milk fat) meant for whipping. It creates the light, mousse-like texture in this recipe.
- If you prefer whipped topping, substitute 2 cups thawed whipped topping and fold it into the cream cheese mixture in place of whipped cream. The texture and flavor differ slightly; I prefer real whipping cream for best results.
- Lemon extract is concentrated and adds lemon aroma without extra liquid. If you omit it, stick to the 2 tablespoons fresh lemon juice to avoid adding too much liquid, which can affect setting.
- Zest lemons before juicing; you’ll need one large lemon (or two small) for zest and juice, plus another if you want slices to garnish.
Freezing No-Bake Lemon Cheesecake
This cheesecake freezes well. Freeze undecorated (no whipped cream or fresh berries). Wrap the whole cake in plastic, then foil, or freeze individual slices in a container. Thaw overnight in the fridge.
Light, creamy and full of lemon — this no-bake cheesecake is easy to make and delicious. Serve with extra whipped cream, fresh berries or a spoonful of lemon curd for an elegant finish.
No Bake Lemon Cheesecake
Equipment
- 9-inch (23 cm) springform pan
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham crumbs
- 3 tablespoons granulated sugar
- 10 tablespoons (140 g) unsalted butter, melted
Lemon Cheesecake
- 1 1/4 cups (300 ml) whipping cream, 33–35% MF
- 1 tablespoon powdered sugar
- 24 oz (680 g) full-fat cream cheese, brick style
- 1 1/4 cups (138 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract (to taste)
- Whipping cream, berries and lemon slices to serve (optional)
Instructions
- Lightly grease a 9-inch (23 cm) springform pan.
Graham Cracker Crust
- Stir graham crumbs, sugar and melted butter together until combined.
- Press the mixture into the bottom and up the sides of the prepared pan (about 2/3 up the sides).
- Freeze while you prepare the filling.
No-Bake Lemon Cheesecake Filling
- Whip the cream with 1 tablespoon powdered sugar to stiff peaks; set aside.
- Beat the cream cheese until smooth, scraping the bowl as needed.
- Beat in 1 1/4 cups powdered sugar, lemon zest, lemon juice and lemon extract (start with 1/2 tsp and add more if desired).
- Turn off the mixer and gently fold in the whipped cream until no streaks remain.
- Spoon the filling into the crust and smooth the top.
- Chill in the fridge for at least 6 hours or overnight to set.
Serving
- Remove from the fridge. Run a thin, sharp knife around the pan edge, then unclamp the springform.
- Optionally decorate with whipped cream, lemon slices and berries.
- Slice with a thin, sharp knife, cutting all the way through the crust.
Notes
- Crust option: For bottom-only crust use 1 1/3 cups graham crumbs, 1 tablespoon sugar and 1/3 cup melted butter.
- Substitute for graham crumbs: Use crushed digestive biscuits where graham crackers aren’t available; omit the added crust sugar and use about 9 tablespoons (126 g) melted butter.
- Lemon extract: Optional but intensifies lemon flavor without extra liquid.
- Lemons: You’ll need 1 large lemon or 2 small for zest and juice, plus an extra for garnish if desired.
- Storage: Refrigerate covered up to 4 days. Freeze slices or the whole cake (well wrapped) for up to 2 months; thaw in the fridge.
Nutrition
, Carbohydrates: 34 g
, Protein: 6 g
, Fat: 40 g