No Bake Lemon Cheese Cake
Bright, tangy, and irresistibly creamy, this No-Bake Lemon Cheesecake is the perfect dessert for summer gatherings or any occasion that calls for a refreshing treat. Featuring a buttery graham cracker crust and a rich cream cheese filling infused with fresh lemon juice and zest, this no-bake recipe requires just 25 minutes of prep time—no oven needed! A touch of gelatin ensures the cheesecake sets beautifully, while whipped cream folded into the mixture creates a luxuriously smooth and airy texture. Finished off with optional garnishes like whipped cream or lemon slices, this chilled dessert delivers a zesty punch in every bite. Easy to make, visually stunning, and bursting with citrus flavor, this lemon cheesecake is a crowd-pleaser you’ll want to make again and again. Perfect for SEO-friendly searches like "easy no-bake lemon cheesecake recipe" or "best cream cheese lemon dessert."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 100 grams Powdered sugar
- 240 milliliters Heavy whipping cream
- 60 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 tablespoon Gelatin powder
- 2 tablespoons Water (to bloom gelatin)
- N/A Optional: whipped cream, lemon slices, or zest (for garnish)
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to smooth it out. Refrigerate the crust while preparing the filling.
In a small bowl, combine the gelatin powder with 2 tablespoons of water and let it bloom for 5 minutes. After blooming, microwave the gelatin for 10 seconds to dissolve it into a liquid. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2–3 minutes.
Add the lemon juice, lemon zest, and the dissolved gelatin mixture to the cream cheese. Mix until fully incorporated.
In a separate mixing bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture in three parts to maintain a light and airy texture.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Carefully release the cheesecake from the springform pan before serving. Garnish with whipped cream, lemon slices, or extra lemon zest, if desired.
Slice and serve chilled. Enjoy this delightful, no-bake lemon cheesecake!
Nutrition Facts
Calories |
4463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.2 g | 441% | |
| Saturated Fat | 202.7 g | 1014% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 165.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
