No Bake Lemon Cheesecake
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My no bake lemon cheesecake is rich, creamy, and tangy with a thick lemon curd topping. Six ingredients, no oven, and no cheesecake cracks to worry about.
This lemon cheesecake was inspired by the giant slice I ordered at the Cheesecake Factory. I’m usually skeptical about chain restaurant desserts, but there was something special about this one- so I took notes and went home to recreate it.
In culinary school, I was taught that for simple flavors like lemon, less is more. I started with my tried-and-true no bake cheesecake base and added enough lemon juice to make it the standout flavor rather than just a background note. Testing it with and without the lemon curd on top was the real turning out- the curd takes it from good to genuinely impressive.
It needs just 6 simple ingredients, and because there’s no baking involved, you don’t need to worry about cheesecake cracks or keeping an eye on the oven. Honestly, the hard part is waiting for it to set.
★★★★★ REVIEW
“I made this for Mother’s Day and everyone loved it! I made the lemon curd and the homemade crust to go with it. Delicious!” – Denise
Table of Contents
Key Ingredients
Here’s what goes into this lemon cheesecake recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Pie crust. I used a homemade graham cracker crust (graham cracker crumbs, melted butter, and sugar), but any 9-inch pie crust can be used. I’ve had success with store-bought crusts, and they’re time-savers.
- Cream cheese. Softened cream cheese is made from a block and not from a tub (spreadable cream cheese). Please use full-fat cream cheese because low-fat/reduced-fat varieties don’t set properly (yes, I tested it just to make sure).
- Powdered sugar (confectioners’ sugar). I sift the powdered sugar, because even small pockets can throw off the filling.
- Heavy cream. It adds extra creaminess to the cheesecake and balances the tartness of the cream cheese. Heavy cream gives a better structure than heavy whipping cream. The fat content difference is small but noticeable in a no-bake filling.
- Lemon juice. Fresh lemon juice is non-negotiable here. Bottled lemon juice can sometimes be bitter, which detracts from the filling.
- Yellow food coloring. Optional, but I like to add a couple of drops if I want the yellow color to stand out.
- Lemon curd. In my original recipe, I said this was optional. Nancy in the comments said this is her favorite lemon cheesecake of all the ones she’s made, and I think the curd is why. Many grocery stores sell it in the jam and jelly aisle.
How to make a no bake lemon cheesecake
Step 1- Make the crust. Combine the Graham cracker crumbs, butter, and sugar, and mix until combined. Transfer to a 9-inch pie pan.
Step 2- Make the filling. Beat cream cheese and powdered sugar until smooth. Add remaining ingredients and mix until thick.
Step 3- Set. Pour into the prepared pie crust and refrigerate for at least 6 hours, or overnight.
Step 4- Add lemon curd. Once the cheesecake has set, spread it with a lemon spread if desired.
Arman’s recipe tips
- You must refrigerate the cheesecake for at least 6 hours, preferably overnight. This not only thickens the filling beautifully but also allows the lemon flavor to seep throughout the mixture. I always make this the day before serving. It slices more cleanly, and the flavor is noticeably better.
- Please ensure all your ingredients are close to room temperature. Cold cream cheese won’t beat smoothly and leaves lumps in the filling. I take mine out of the fridge at least an hour before starting.
- For an even more pronounced lemon flavor, add some lemon zest to the filling. I add a full tablespoon. The zest adds a brightness that juice alone can’t replicate.
- Skip the crust. For a crustless version, set the filling in a glass dish (very important for easy removal) and use a warm, wet knife for clean slices.
- Make mini lemon cheesecakes. Pour the filling into a greased silicone muffin tin for individual portions. It’s perfect when I’m entertaining.
- Make it keto. This cheesecake originally tested as a keto dessert. It’s easy to make low carb- use keto lemon curd and keto powdered sugar for the filling.
How to store leftovers
To store: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake refrigerated and covered. It will remain fresh for up to 2 weeks. If you do prefer a creamier cheesecake, let it sit at room temperature for 30 minutes before enjoying it.
To freeze: Place lemon cheesecake slices in a shallow container and freeze for up to 6 months. Thaw overnight in the fridge before serving, as thawing at room temperature can make the filling a little soggy.
No Bake Lemon Cheesecake
Video
Ingredients
- 2 1/2 cups cream cheese softened
- 1 cup powdered sugar
- 1 1/4 cups heavy cream
- 1/4 cup + 1 tablespoon lemon juice
- 1 cup lemon curd
Cheesecake crust
- 1 1/2 cups Graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter melted
Instructions
- Combine Graham cracker crumbs with the white sugar and melted butter. Transfer to a 9-inch pie dish and refrigerate while you prep the filling.
- 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.
- Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
- Remove from the refrigerator and top with the lemon curd.
Notes
Nutrition
More cheesecake recipes
- No Bake Oreo cheesecake– Also known as my partner’s kryptonite.
- Healthy cheesecake– I developed this recipe when I was watching my calories, and I promise it tastes like any good cheesecake.
- No bake chocolate cheesecake– 5 simple ingredients yield a rich, chocolate cheesecake.
- Peach cheesecake– My mom’s peach jelly inspired this cheesecake. It works with fresh or frozen peaches.
- Mango cheesecake– This is my favorite summertime dessert.
- Cottage cheese cheesecake– You won’t taste the cottage cheese at all, but it makes it so much creamier.
Originally published November 2020
I love to try different recipes for cheesecake and this one was definitely a good one and I will try more! Thank you for sharing this good recipe
I’m so glad you’ve enjoyed my no bake lemon cheesecake Arla! I appreciate your lovely comment!
I made this for a birthday and it was sensational. Do you think it would work crustless?
Hi Annalise- thank you for your lovely review. I think it should be okay crustless- I’d suggest letting the mixture set in a glass pan (easier removal). For clean slices, use a warm, wet knife.
My family very much enjoyed this cheesecake- it turned out perfectly rich, creamy, and with the right amount of lemon flavor.
Thanks for the lovely feedback and review, Caitlin- I’m so glad you’re family enjoyed them 🙂
This is my favorite lemon cheesecake, and I’ve made my fair share. This is also the only one that doesn’t need any baking!
Thanks so much for the lovely feedback and review, Nancy- I’m so glad you enjoyed the recipe 🙂
Hello, would allulose work in place of the powdered sugar? Thanks.
Hi Alison- it will need to be a powdered sugar texture- I have a powdered sugar substitute recipe that would work, or powdered allulose 🙂
Hello
Could you make these individually in a muffin pan? Or would you not be able to remove the liners since it is not baked?
Thanks
Teresa
Hi Teresa- as this is a no bake recipe, making them in muffin pans is a fantastic idea. I’d just grease each one very well to make sure they can be removed easily. Or you can use a silicone muffin pan and pop each one out.
Thanks for sharing your recipes and ideas with your enthusiastic audience! You have inspired me to do a little more cooking again. 🧑🍳
Aw, thank you so much, Sharon- glad to have you here!
Hi,its look very nice the cheesecake no bake thank for sending me recipe i appreciate it
You are so welcome!
Hi, where can I find your keto recipes.
Go to the top and recipes under diet- there’s hundreds of keto recipes
thanks so much💕
You are welcome!
Delicious cheesecake
i have friends coming from California for Christmas and she loves cheesecake as much as i so am going to try this recipe[lemon curd cheesecake no bake], and see how she likes it. we’ve never had a no bake before this will be my first to make. sounds easy so we’ll see!!. i will do 2x size so will do in a 9or10″ spring form pan.
This looks yum, I will try it