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Easy no bake lemon cheesecake topped with lemon slices on a white plate

No Bake Lemon Cheesecake

This Easy No Bake Lemon Cheesecake is creamy, tangy, and a delightful dessert for summer picnics or cozy gatherings, perfect for all ages.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
For the Cheesecake Filling
  • 16 oz cream cheese (softened at room temperature) Make sure it's well-softened for best texture.
  • 1 cup granulated sugar
  • 1 cup heavy cream (whipped to soft peaks)
  • Juice and zest of 2 lemons Fresh lemons are recommended for best flavor.
For Garnishing
  • to taste whipped cream
  • to taste additional lemon zest or lemon slices

Method
 

Making the Crust
  1. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until crumbly, then press firmly into the bottom of a 9-inch pie dish.
Making the Cheesecake Filling
  1. In another bowl, beat together the softened cream cheese and sugar until smooth.
  2. Add in the lemon juice and zest and mix until well combined.
  3. Gently fold in the whipped cream to create a light, airy texture.
Garnishing and Serving
  1. Pour the cheesecake filling over the crust, spreading it evenly. Chill in the fridge for at least 4 hours or until set.
  2. Top with whipped cream, extra lemon zest, or fresh lemon slices before serving. Enjoy!

Notes

Tip: Make this cheesecake the day before for best flavor and texture. For variances, you can use lime or mixed berries instead of lemon. Store it covered in the refrigerator for 5 to 7 days or freeze for up to 3 months.