No Bake Super Easy Lemon Cheesecake
Bright, creamy, and irresistibly refreshing, this No Bake Super Easy Lemon Cheesecake is the ultimate dessert for citrus lovers. With a buttery graham cracker crust and a luscious filling made from cream cheese, sweetened condensed milk, and zesty fresh lemon juice, this recipe strikes the perfect balance of sweet and tangy. Best of all, there’s no need to turn on the oven—this cheesecake sets beautifully in the fridge, making it a hassle-free option for any occasion. Ready in just 25 minutes of prep time, it’s an effortless treat that looks as impressive as it tastes. Garnish with whipped cream and lemon slices for a picture-perfect finish to this no-bake dessert masterpiece!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 400 grams sweetened condensed milk
- 120 ml fresh lemon juice
- 1 tablespoon lemon zest
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 120 ml whipped cream (optional, for garnish)
- 1 small lemon lemon slices (optional, for garnish)
Instructions
Place the graham crackers in a food processor and pulse until they turn into fine crumbs. Alternatively, crush them using a rolling pin inside a zip-top bag.
In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the base of a 9-inch (23 cm) springform pan to create an even crust. Use the back of a spoon or the bottom of a glass for this. Chill in the refrigerator for at least 10 minutes.
In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer until smooth and creamy.
Gradually add the sweetened condensed milk while mixing continuously at low speed until fully combined.
Add the fresh lemon juice, lemon zest, powdered sugar, and vanilla extract to the cream cheese mixture. Beat until everything is well incorporated and the mixture is smooth and slightly thickened.
Pour the lemon cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Cover the pan with plastic wrap or a lid and refrigerate for at least 4–6 hours, or overnight, to allow the cheesecake to set completely.
Once set, carefully release the springform pan and transfer the cheesecake to a serving plate.
Optional: Garnish the top with whipped cream swirls and thin lemon slices for decoration.
Slice and serve chilled. Enjoy your no-bake super easy lemon cheesecake!
Nutrition Facts
Calories |
5220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.7 g | 453% | |
| Saturated Fat | 202.1 g | 1010% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 374.7 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1775 mg | 137% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2419 mg | 51% | |
*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.
