No Bake Lemon Cheesecake

There’s something truly magical about the first bite of a No Bake Lemon Cheesecake. Picture this: it’s a warm summer evening, and the sun is dipping below the horizon, casting a golden glow all around. After a long day, you crave something sweet yet refreshing to cool down. That’s exactly when this delightful cheesecake comes into play. Not only is it sumptuous and creamy, but it’s incredibly easy to whip up without turning on the oven, making it the perfect treat for any occasion. Whether you’re hosting a laid-back gathering or treating yourself after a hectic week, this dessert is sure to impress.

As the flavors meld together in the fridge, the anticipation builds. The aroma of lemon wafts through the air, and you can’t help but feel cheerful. When you finally slice into that velvety cheesecake, the rich, tangy filling paired with the crunchy graham cracker crust is a match made in heaven. This dessert is not just about taste; it’s about the experience—sharing it with friends and family, or simply enjoying a slice all to yourself while watching the sunset. And the best part? You get to indulge without the fuss of baking. So, let’s dive into the wonderful world of this No Bake Lemon Cheesecake and make some sweet memories.

What You Need for No Bake Lemon Cheesecake

For this No Bake Lemon Cheesecake, every ingredient plays a vital role in creating that creamy, dreamy texture and refreshing flavor. From the tangy lemons to the buttery graham cracker crust, these ingredients come together to form a delightful balance of sweetness and tartness. Let’s explore what you need to make this delicious dessert.

• 2 1/2 cups cream cheese, softened – The base of our cheesecake, giving it that rich and creamy texture.
• 1 cup powdered sugar – This adds sweetness, balancing the tartness of the lemon.
• 1 1/4 cups heavy cream – Whipped to perfection for that airy texture.
• 1/4 cup + 1 tablespoon lemon juice – Freshly squeezed adds the signature tang.
• 1-2 drops yellow food coloring (optional) – For a vibrant look, but not necessary!
• 1 cup lemon curd (optional) – Adds another layer of lemony goodness on top.
• 1 1/2 cups Graham cracker crumbs – For that classic crunchy crust.
• 1/3 cup white sugar – Sweetens the crust enhancing its flavor.
• 1/3 cup unsalted butter, melted – Binds the crust together, giving it a rich taste.

Step by Step Guide for No Bake Lemon Cheesecake

Making the No Bake Lemon Cheesecake is a breeze! Follow these easy steps, and you’ll have a delicious dessert chilling in the fridge in no time.

1. Start by preparing the crust. In a bowl, combine Graham cracker crumbs, white sugar, and melted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand. This will give you that perfect crunchy base.
2. Transfer the crumb mixture into a 9-inch pie dish. Press it down firmly to create an even layer. Make sure the crust is compact so it holds together when you slice into the cheesecake later.
3. Pop the crust into the refrigerator while you prepare the filling. This helps it set and firm up.
4. In a clean mixing bowl, add the softened cream cheese and powdered sugar. Beat them together until the mixture is smooth and creamy. You want to ensure there are no lumps in your filling.
5. Next, add in the heavy cream, lemon juice, and optional yellow food coloring. Beat this mixture until it thickens and holds stiff peaks. The texture should be light and airy.
6. Once the filling is ready, take the prepared crust out of the fridge. Gently pour the filling onto the crust, using a spatula to spread it evenly.
7. Now, cover the pie dish with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better! This allows the flavors to develop and the cheesecake to set properly.
8. When you’re ready to serve, remove the cheesecake from the fridge. Optionally, you can spread a thick layer of lemon curd on top for an extra zing.
9. Slice into pieces and enjoy this dreamy dessert with friends and family. Each bite is a delightful explosion of flavor!

Making Adjustments

Whether you’re looking to tweak the No Bake Lemon Cheesecake for dietary needs or personal preference, below are some helpful tips!

• Storage: This cheesecake can be stored in the fridge for up to five days. Just make sure it’s covered tightly to prevent it from absorbing any odors.
• Freezing: Yes, you can freeze this cheesecake! Wrap it in plastic wrap and then foil to keep it fresh. It can last for up to three months in the freezer.
• Pairing: Serve it with a fruity compote or alongside a scoop of vanilla ice cream for an indulgent treat.
• Variations: Want to change things up? You can experiment by adding different citrus juices like lime or orange to the filling.
• Crust Options: Feel free to use different types of cookies for the crust, such as chocolate wafer cookies for a twist.

What to Serve With No Bake Lemon Cheesecake

When it comes to serving your No Bake Lemon Cheesecake, there are several delightful options to consider:

• Fresh Berries: Pair with strawberries, blueberries, or raspberries for a colorful and tasty contrast.
• Whipped Cream: A dollop of whipped cream adds richness and a lovely texture.
• Fruit Compote: A homemade fruit compote can enhance the lemon flavor beautifully.
• Seasonal Occasions: This cheesecake is perfect for summer picnics, birthdays, and holiday gatherings.
• Tea or Coffee: Serve with a cup of tea or coffee for a refreshing afternoon treat.
• Chilled Beverages: Pair with iced tea or lemonade during hot summer days for a refreshing experience.

FAQ

Conclusion

In summary, the No Bake Lemon Cheesecake is a fabulous dessert that combines ease with impressive flavor. Its creamy texture and zesty lemon make it a standout choice for any occasion. I encourage you to give it a try; it’s bound to become a favorite in your household. Grab your ingredients, and let’s make some sweet memories together!

No Bake Lemon Cheesecake

Craving something creamy and refreshing? The No Bake Lemon Cheesecake is your answer! With its luscious texture and zesty lemon flavor, this easy cheesecake is perfect for any occasion. Treat yourself to a delightful dessert that’s easy to make and impossible to resist!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups cream cheese softened
• 1 cup powdered sugar
• 1 1/4 cups heavy cream
• 1/4 cup lemon juice
• 1-2 drops yellow food coloring optional
• 1 cup lemon curd optional
• 1 1/2 cups Graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup unsalted butter melted

Equipment

• Mixing Bowl

Method

 

1. Combine Graham cracker crumbs with white sugar and melted butter. Transfer to a 9-inch pie dish and refrigerate while you prep the filling.
2. In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the heavy cream, lemon juice, and yellow food coloring and beat until smooth and thick.
3. Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
4. Remove from the refrigerator and if desired, top with a thick layer of lemon curd.

Notes

• Cut the carbs: Easily make this keto-friendly by swapping out the sugar for keto powdered sugar. You can also spread keto lemon curd on top.
• Skip the dairy: With dairy-free options of cream cheese and heavy cream at most grocery stores, this is a simple swap.
• Add more citrus: If you want this a little less tangy, substitute half the lemon for orange or blood orange juice.
• Make these into bars: For lemon cheesecake bars, simply prepare the crust in a square pan (8 x 8-inch), covered completely with parchment paper.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.