Why Make This Recipe
No-Bake Lemon Cheesecake is a delightful dessert that combines the fresh and tangy taste of lemons with the creamy richness of cheesecake. The best part is that you don’t need to turn on your oven! This easy recipe is perfect for warm days when you want something sweet without the hassle of baking. It also makes a great dessert for parties, gatherings, and special occasions. Everyone will love the bright flavor and creamy texture.
How to Make No-Bake Lemon Cheesecake
Ingredients
- 1 tbsp finely grated lemon zest
- 16 sheets graham crackers
- 3 8-oz packages cream cheese at room temperature
- 1/2 cup salted butter melted
- 1/4 cup sour cream
- 1 1/4 cup heavy cream
- 1/2 cup light brown sugar
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1/2 cup granulated sugar
- Lemon slices for topping
- Whipped cream, lemon curd, or sweet strawberries for serving (optional)
Directions
- In a bowl, combine the melted butter and crushed graham crackers to form the crust. Press the mixture into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add the brown sugar, granulated sugar, powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the lemon cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream, lemon curd, sweet strawberries, and lemon slices as desired.
How to Serve No-Bake Lemon Cheesecake
Serve the No-Bake Lemon Cheesecake chilled. You can add whipped cream, a dollop of lemon curd, or fresh strawberries on top for an extra special touch. Slice the cheesecake into wedges and place on dessert plates.
How to Store No-Bake Lemon Cheesecake
You can store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you cover it well, you can also freeze it for up to a month. Just make sure to thaw it overnight in the refrigerator before serving.
Tips to Make No-Bake Lemon Cheesecake
- For a smoother filling, make sure your cream cheese is at room temperature before mixing.
- Press the graham cracker crust firmly into the bottom of the pan to prevent it from crumbling when sliced.
- Adjust the lemon juice and zest according to your taste if you want a stronger lemon flavor.
Variation
You can customize this cheesecake by adding other flavors. Try using lime juice and zest for a lime version or mix in some crushed berries for a berry cheesecake. You can also use a digestive biscuit or cookie crust instead of graham crackers.
FAQs
1. Can I make this cheesecake in advance?
Yes, you can make No-Bake Lemon Cheesecake a day or two ahead of time. Just keep it refrigerated until you’re ready to serve.
2. Can I use light cream cheese?
Yes, you can use light cream cheese, but it may affect the texture slightly. Full-fat cream cheese gives the best results.
3. Is it necessary to use a springform pan?
While a springform pan is ideal for easy removal, you can also use a regular pie dish. Just be careful when slicing to serve.
No-Bake Lemon Cheesecake
Ingredients
For the crust
- 1 tbsp finely grated lemon zest
- 16 sheets graham crackers Crushed
- 1/2 cup salted butter Melted
For the cheesecake filling
- 3 8-oz packages cream cheese At room temperature
- 1/4 cup sour cream
- 1 1/4 cup heavy cream
- 1/2 cup light brown sugar
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1/2 cup granulated sugar
For serving
- Lemon slices For topping
- Whipped cream, lemon curd, or sweet strawberries Optional for serving
Instructions
Preparation
- In a bowl, combine the melted butter and crushed graham crackers to form the crust. Press the mixture into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add the brown sugar, granulated sugar, powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the lemon cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
Serving
- Before serving, top with whipped cream, lemon curd, sweet strawberries, and lemon slices as desired.
- Serve chilled. Slice the cheesecake into wedges and place on dessert plates.