No Bake Lemon Cheesecake

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5 from 416 votes
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This no bake lemon cheesecake is rich, creamy, tangy, and made with just 6 ingredients! I love how easy it is to make with little prep time.

Love cheesecake recipes? Try my coconut cheesecake, biscoff cheesecake, peanut butter cheesecake, and strawberry cheesecake.

lemon cheesecake.

It’s no secret that I adore all things lemon, especially in desserts. Now, when made into a creamy and rich cheesecake, it’s honestly my favorite way to enjoy it… and it’s so easy, too!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a no bake lemon cheesecake
  4. Arman’s recipe tips
  5. Storage instructions 
  6. More cheesecake recipes you’ll enjoy
  7. No Bake Lemon Cheesecake (Recipe Card)

Why I love this recipe

  • It needs just 6 Ingredients. Unlike other desserts, this needs few ingredients and they are easy ones at that! 
  • There is no baking required. This could not be any more simple to make. The hard part is waiting for it to set. 
  • Minimal prep is required. Similar to my cherry cheesecake, the total hands-on time is less than 5 minutes, so you have no excuses. 
  • Perfect texture. It’s smooth, creamy, and topped with a thick lemon curd. It’s sweet, tastes slightly tart, and with notes of citrus without being overpowering.

Ingredients needed

  • 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 it’s honestly a time saver.
  • Cream cheese. Softened cream cheese, from a block and not from a tub (spreadable cream cheese). 
  • Powdered sugar (confectioners sugar). 
  • Heavy cream. It gives the cheesecake extra creaminess and balances out the tartness of the cream cheese. I tried this with heavy whipping cream and found it lacked some of the structure.
  • Lemon juice. It’s a lemon dessert, folks, so please use fresh lemon juice (but bottled juice works in a pinch).
  • Yellow food coloring. Optional, but I like to add a couple of drops if I really want the yellow color to stand out.
  • Lemon curd. It’s optional, but it gives an extra layer of sweet lemon on top.

How to make a no bake lemon cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the crust. Start by preparing your crust and refrigerating it until the filling is made. I like to allow at least 20 minutes chilling time so the crust has time to firm up. 

cheesecake crust.

Step 2- Make the filling. Next, in a large bowl, beat together the softened cream cheese and the powdered sugar with an electric mixer until smooth. Add the rest of the ingredients and beat together until smooth and thick.

lemon cheesecake filling.

Step 3- Set. Pour into the prepared pie crust and refrigerate for at least 6 hours, or overnight. 

lemon cheesecake no bake.

Step 4- Add lemon curd. Once the cheesecake has set, spread it with a lemon spread if desired. If you do this step, chill the cheesecake once more for 30 minutes for the curd to firm up slightly. Once set, slice, add whipped cream, and serve. 

no bake lemon cheesecake.

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. 
  • Please ensure all your ingredients are close to room temperature, to make mixing the filling easier and void of any clumps. 
  • For an even more pronounced lemon flavor, add some lemon zest to the filling.  
  • Garnish the cake with whipped cream, lemon slices,

Dietary swaps and substitutions

What we adore about this cheesecake is just how versatile it is. Want to make it sugar-free? No problem. Have a dairy allergy? Got you covered. Here is everything we’ve tested:

  • 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. 

Storage instructions 

To store: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake stored in the refrigerator, 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 store in the freezer for up to 6 months. 

lemon cheese cake.

More cheesecake recipes you’ll enjoy

lemon cheesecake recipe.

No Bake Lemon Cheesecake

5 from 416 votes
This no bake lemon cheesecake is rich, creamy, tangy, and made with just 6 ingredients! I love how easy it is to make with little prep time.
Servings: 12 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes

Ingredients  

  • 1 9-inch pie crust * See notes
  • 2 1/2 cups cream cheese softened
  • 1 cup powdered sugar
  • 1 1/4 cups heavy cream
  • 1/4 cup + 1 tablespoon lemon juice
  • 1-2 drops yellow food coloring optional
  • 1 cup lemon curd optional

Instructions 

  • Prepare your cheesecake crust and refrigerate until ready to fill.
    keto pie crust
  • In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick. 
    lemon cheesecake filling
  • Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
    no bake lemon cheesecake
  • Remove from the refrigerator and if desired, top with a thick layer of lemon curd.
    decorated lemon cheesecake

Notes

* I made a homemade Graham cracker crust. To make, combine 1 1/2 cups of Graham cracker crumbs with 1/3 cup of white sugar and 1/3 cup melted butter. Tranfer to a 9-inch pie dish and refrigerate while you prep the filling. 
TO STORE: Cheesecake softens when left at room temperature. You must keep the cheesecake stored in the refrigerator, covered. It will remain fresh for up to 2 weeks. If you 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 store in the freezer for up to 6 months.

Nutrition

Serving: 1SliceCalories: 295kcalCarbohydrates: 23gProtein: 6gFat: 21gSodium: 255mgPotassium: 170mgFiber: 0.4gSugar: 14gVitamin A: 641IUVitamin C: 3mgCalcium: 94mgIron: 1mgNET CARBS: 23g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published November 2020, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 416 votes (396 ratings without comment)

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Comments

  1. 5 stars
    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.

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