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This no bake lemon cheesecake is rich, creamy, tangy, and made with just six ingredients! It’s the perfect dessert for spring and summer.
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Once the weather warms up, I’m all about lemon desserts, and this lemon cheesecake is one of my family’s favorites. As the name suggests, it’s easy to make and no baking is required. It’s smooth, creamy, and topped with a thick lemon curd. It’s sweet, tastes slightly tart, and has citrus notes without being overpowering.
If you love lemon desserts like we do, try my healthy lemon bars, lemon mousse, and lemon loaf next.
★★★★★ 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
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 they are 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 work.
- Powdered sugar (confectioners’ sugar). I recommend sifting the sugar if you notice big clumps throughout.
- 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 want the yellow color to stand out.
- Lemon curd. It’s optional, but it gives an extra layer of sweet lemon on top. I use a generic jarred variety from my grocery store.
How to make a no bake lemon cheesecake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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 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.
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.
- 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.
Storage instructions
To store: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake covered in the refrigerator. 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.
More cheesecake recipes you’ll enjoy
- No Bake Oreo cheesecake
- Healthy cheesecake
- No bake chocolate cheesecake
- Peach cheesecake
- Mango cheesecake
- Cottage cheese cheesecake
If you tried this No Bake Lemon Cheesecake recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 1-2 drops yellow food coloring optional
- 1 cup lemon curd optional
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 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.
Nutrition
Originally published November 2020, updated and republished April 2025
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