Lemon Cheesecake

5 from 92 votes

This lemon cheesecake is rich, tangy, and made with just 6 ingredients! Minimal prep required, this no bake recipe is so easy to make!

lemon cheesecake.

I’m yet to find someone who does not love cheesecake.

Regardless of whichever diet you follow, cheesecake should have a starring role. You might remember that I’ve made a vegan one, a keto one, and a healthy one. The one, however, we make most often is a lemon cheesecake.

Why this recipe works

  • 6 Ingredients. Unlike other desserts, this needs few ingredients and they are easy ones at that! 
  • No baking required. This could not be any more simple to make. The hard part is waiting for it to set. 
  • Healthier than other desserts. With a few swaps, you can easily cut out the sugar and/or make it keto friendly. 
  • Minimal prep required. The total hands on time is less than 5 minutes, so you have no excuses. 

Can we appreciate just how delicious this recipe is? The texture of the cheesecake is smooth, rich, and creamy, and topped with thick lemon curd. It’s sweet, slightly tart, and with notes of citrus, without being overpowering! 

Ingredients needed

As we mentioned earlier, this recipe needs just 6 ingredients. They are also simple ones too, that you can find at any grocery store or better yet, you already have them in your pantry. Here is what you’ll need:

  • Pie crust. I used a homemade graham cracker crust, but any 9-inch pie crust can be used.
  • Cream cheese. Softened cream cheese, from a block and not from a tub (spreadable cream cheese). 
  • Powdered sugar. Also known as confectioners sugar. 
  • Heavy cream. Gives the cheesecake extra creaminess, and balances out the tartness of the cream cheese. 
  • Lemon juice. Fresh or bottled can be used. 
  • Yellow food coloring. Optional, but gives the cheesecake the glorious yellow hue. 
  • Lemon curd. Optional, but gives an extra layer of sweet lemon on top. Either store bought or homemade curd

How to make a lemon cheesecake

Simple is an understatement for this recipe. The total hands on time is under five minutes and the hard part is waiting for it to chill…but I promise you it is worth it!

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 mixing bowl, beat together the softened cream cheese and the powdered sugar, until smooth. Add the rest of the ingredients and beat together until smooth and thick.

lemon cheesecake filling.

Transfer into the prepared pie crust and refrigerate for at least 6 hours, or overnight. 

lemon cheesecake no bake.

Step 3- Add lemon curd

Once the cheesecake has set, spread 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 and serve. 

no bake lemon cheesecake.

Tips to make the best recipe

  • You must refrigerate the cheesecake for at least 6 hours, or preferably overnight. This not only thickens the cheesecake filling beautifully, but 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. 
  • Serve lemon cheesecake with a scoop of coconut ice cream or ice cream, for the ultimate dessert. 

Dietary swaps and substitutions

What we adore about this cheesecake is just how versatile it is. Want to make it keto? 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
  • 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, swap out half the lemon with 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. 

Storing and freezing 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 to try

Frequently Asked Questions

Is cheesecake better with cream cheese or mascarpone?

Always choose cream cheese over mascarpone in a cheesecake recipe. It not only lends a better flavor, but is much sturdier too, so you never have to worry about it falling apart.

Is this cheesecake sour?

Although lemons are naturally sour, they compliment the sweetness and tartness to have a lovely tang.

Can I make this crustless?

For a crustless lemon cheesecake, simply omit the crust.

lemon cheesecake recipe.

Lemon Cheesecake With 6 Ingredients | No Baking Required

5 from 92 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 12 Slices
Calories: 249kcal
Author: Arman


  • 1 8-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


  • 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


* Either a homemade crust or store bought one.
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.


Serving: 1Slice | Calories: 249kcal | Carbohydrates: 4g | Protein: 3g | Fat: 25g | Sodium: 161mg | Potassium: 90mg | Fiber: 2g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


4 thoughts on “Lemon Cheesecake

  1. Hello Arman, Have you tried making a no bake cheesecake using knox Gelatin and a no calorie sweetener in place of the sugar knox calls for? This makes for a smooth cheesecake with a bit more firmness. No carbs from the gelatin, does add protein and has no dairy, (but I guess it is not Vegan). For Vegan, Xanthan gum may be a suitable sub for the Knox. Would have to experiment to get the right consistency. I use the Xanthan Gum for thickening sauces it can get quite firm if incorrectly measured. Just wondering, perhaps you have tried them and don’t like the results?

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