Go Back
–+ servings
This No Bake Lemon Cheesecake is the perfect summer dessert! It's easy to make ahead of time, super creamy, and bursting with citrus flavor.

Get the Recipe: No-Bake Lemon Cheesecake

Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Yield: 8 slices
Author: Annie Holmes
This No Bake Lemon Cheesecake is the perfect summer dessert! It's easy to make ahead of time, super creamy, and bursting with citrus flavor.
5 from 2 ratings
Print Pin Recipe

Ingredients
 

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tbsp granulated sugar

For the Filling:

  • 24 oz cream cheese
  • 2 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 ½ tsp vanilla extract
  • ½ tsp lemon extract, optional
  • 1 cup heavy whipping cream

Equipment

Instructions
 

  • Line a 9” springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, butter, and sugar. Press the mixture into the prepared pan, pressing it up the sides about 1 ½ inches. Set aside.
  • In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, vanilla, and lemon extract (if using) and beat until well combined. Set aside
  • In another bowl, beat the whipping cream on high until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture with a spatula until combined. 
  • Pour the mixture into the crust, then cover and refrigerate for at least 6-8 hours. Slice and serve!

Notes

  • This cheesecake is so flavorful with lemon, especially when you use lemon extract. However, it’s not required but does add just a little bit more flavor. 
  • Leftovers keep for up to 3 days in the refrigerator, but good look not eating it before then! 
  • Garnish with fresh lemon slices, lemon zest, graham cracker crumbs, or even whipped cream! 
  • For presentation’s sake, it is essential to make sure that the graham cracker crumbs go up the pan at least 1 ½ inches, otherwise too much of the filling is touching the edges of the pan and end up sticking to it. So when you release it, it’s not very pretty. Although it tastes delicious either way! 
    • Serving: 1 slice (1/8th of cheesecake), Calories: 730kcal, Carbohydrates: 50.8g, Protein: 8.5g, Fat: 54.9g, Cholesterol: 155.2mg, Sodium: 440.9mg, Fiber: 0.8g, Sugar: 38.9g
    Did you make this recipe?Please leave a star rating and review below!