How to make lemon cheesecake no-bake?

To make a no-bake lemon cheesecake , start with a simple crust of graham cracker crumbs and melted butter. For the filling, beat full-fat cream cheese until smooth, then add powdered sugar, fresh lemon juice, zest, and vanilla. Whip heavy cream to stiff peaks and fold it into the mixture. Pour the filling into the crust, smooth the top, and refrigerate for at least 6 hours until set.

Is cheesecake better baked or not baked?

It depends on your texture preference. Baked cheesecakes are thick, indulgent, and feature a smooth, custard-like texture. No-bake lemon cheesecake , on the other hand, is lighter, more airy, and has a creamy, mousse-like texture that’s perfect for warm days or when you want something refreshing without using the oven.

What are the three ingredients in no-bake cheesecake?

A basic no-bake cheesecake typically includes just three ingredients: cream cheese, sweetened condensed milk, and lemon juice. These form the foundation of the filling. We enhance ours with powdered sugar, lemon zest, vanilla, and whipped cream for a fuller, more vibrant flavor.

Do no-bake cheesecakes taste different?

Yes, no-bake lemon cheesecake offers a distinct texture and taste. It’s lighter and fluffier than the baked kind, with a smooth, cool creaminess. The fresh lemon adds a zesty brightness that’s especially appealing in spring and summer.

No-Bake Lemon Cheesecake – Easy 4-Step Recipe with Citrus Twist No-Bake Lemon Cheesecake

Description

This no-bake lemon cheesecake is creamy, citrusy, and easy to make—perfect for busy days or summer gatherings, with no oven required.

Ingredients

2 ¼ cups graham cracker crumbs (270g)

½ cup butter, melted

3 packages cream cheese (24oz or 750g total), full fat

1 ½ cups powdered icing sugar

3 tablespoons fresh squeezed lemon juice (about 1 lemon)

Zest of 2 lemons (1 if you want a milder flavor)

1 teaspoon vanilla extract

¾ cup heavy whipping cream (30–35% fat ONLY)

Cook Mode Prevent your screen from going dark

Instructions

1. Line a 9″ springform pan with parchment paper (optional but helpful for easy removal).

2. Combine graham cracker crumbs and melted butter. Press into the pan and about 1/2″ up the sides. Chill.

3. Beat the cream cheese in a large bowl until smooth.

4. Add powdered sugar, lemon juice, zest, and vanilla. Mix until smooth.

5. In a separate bowl, whip the cream until stiff peaks form. Gently fold into the cream cheese mixture.

6. Pour filling into crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight.

7. Serve chilled with optional sweetened whipped cream.

Notes

Use full-fat cream cheese for best results.

Taste filling before chilling and adjust sugar or lemon zest as desired.

This cheesecake keeps in the fridge for up to 4 days or can be frozen in slices.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American