Hello Foodies! Welcome to No Bake Lemon Cheesecake Recipe. No-Bake Lemon Cheesecake is a creamy, tangy, and sweet dessert made with lemon, cream cheese, and a graham cracker crust.
I am Neeru and in this post, I am going to cover the No Bake Lemon Cheesecake Recipe along with its ingredients, equipment, expert tips, origin, and much more!
Recipe Overview
- Cuisine: American/Italian
- Course: Dessert
- Servings: 8 People
- Preparation Time: 20 minutes
- Cook Time: No bake
- Total Time: 20 minutes
What is No Bake Lemon Cheesecake?
No-Bake Lemon Cheesecake is a refreshing dessert made with a creamy lemon filling, a crunchy graham cracker crust, and no oven required!
It’s a light and airy treat that combines the tanginess of lemon with the sweetness of cheesecake, perfect for warm weather or any time you need a sweet escape.
What does No Bake Lemon Cheesecake taste like?
No-bake lemon cheesecake tastes like a burst of summer sunshine. I love the zesty lemon flavor combined with the smooth, creamy cheesecake.
The buttery graham cracker crust adds a perfect crunch. Each bite is refreshing, tangy, and just the right amount of sweet. It’s an absolute delight!
Ingredients You’ll Need
To make the No Bake Lemon Cheesecake Recipe, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| For the Crust: | |
| Crushed graham crackers | 2 cups |
| Melted butter | 1/2 cup |
| Granulated sugar | 1/4 cup |
| For the Filling: | |
| Cream cheese, softened | 16 ounces |
| Granulated sugar | 1 cup |
| Heavy whipping cream | 1 cup |
| Lemon juice | 1/2 cup |
| Lemon zest | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Optional Toppings: | |
| Fresh berries | As desired |
| Lemon slices | As desired |
| Whipped cream | As desired |
Equipment You’ll Need
Below I have listed the exact equipment needed for preparing the No Bake Lemon Cheesecake Recipe:
- Springform Pan (9-inch): To shape and hold the cheesecake.
- Mixing Bowl (large): To combine cream cheese, sugar, lemon juice, and vanilla extract.
- Hand Mixer: To beat the cream cheese mixture until smooth.
- Measuring Cups: To measure ingredients accurately.
- Measuring Spoons: To measure lemon juice and vanilla extract.
- Whisk: To mix the graham cracker crust ingredients.
- Refrigerator: To chill the cheesecake for at least 4 hours or overnight.
How To Make No Bake Lemon Cheesecake Recipe
Step 1: Prepare the Crust
- Crush Biscuits: Crush 2 cups of graham crackers or digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix Ingredients: Combine the crumbs with 1/2 cup of melted butter and 1/4 cup of granulated sugar in a bowl. Mix well.
- Set the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
Step 2: Make the Lemon Cheesecake Filling
- Beat Cream Cheese and Sugar: Beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until smooth.
- Add Lemon and Vanilla: Mix in 1/2 cup of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract.
- Whip the Cream: Whip 1 cup of heavy whipping cream until stiff peaks form.
- Combine Mixtures: Fold whipped cream into the cream cheese mixture gently until smooth.
Step 3: Assemble the Cheesecake
- Pour Filling: Pour the lemon cheesecake filling over the prepared crust in the springform pan.
- Smooth the Top: Spread the filling evenly with a spatula and tap the pan gently to remove air bubbles.
Step 4: Chill the Cheesecake
- Refrigerate: For optimal results, refrigerate the cheesecake overnight or for at least four hours after covering it with plastic wrap.
Step 5: Serve and Store the Cheesecake
- Remove from Pan: Carefully remove the cheesecake from the springform pan and place it on a serving platter.
- Add Toppings: Garnish with fresh berries, lemon slices, or whipped cream as desired.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
Few Instruction Images
Serving Suggestions
Below I have listed some serving suggestions for the No Bake Lemon Cheesecake Pie Recipe:
- Fresh Fruit Topping: Top with fresh berries, sliced strawberries, or blueberries for added sweetness and color.
- Caramel Sauce Drizzle: Drizzle with caramel sauce for a sweet and salty contrast.
- Whipped Cream Dollop: Top with a dollop of whipped cream for added creaminess.
- Lemon Zest Garnish: Garnish with lemon zest for a burst of citrus flavor and a pop of color.
Storage Techniques
Store the No Bake Lemon Cheesecake Recipe in an airtight container in the refrigerator for up to 5 days. For up to two months, freeze tightly wrapped in aluminum foil or plastic wrap.
Thaw frozen cheesecake in the refrigerator overnight. Keep refrigerated until serving, and slice just before serving.
Expert Tips
Below I have mentioned some tips for your No Bake Lemon Cheesecake Recipe:
- Use premium cream cheese to achieve a smooth and creamy texture.
- Don’t overmix the filling to prevent a dense cheesecake.
- For optimal flavor and scent, use freshly squeezed lemons.
- Chill thoroughly before serving for a set and creamy texture.
Health Benefits
Below I have mentioned some health benefits of the No Bake Lemon Cheesecake Recipe:
- Lemons: Boosts the immune system and aids digestion.
- Cream Cheese: Rich in protein and calcium for strong bones.
- Graham Crackers: Whole grains provide fiber and energy.
- Berries (optional): Antioxidant-rich and high in vitamin C.
Nutritional Information
Below I have mentioned the nutritional information of the No Bake Lemon Cheesecake Recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Cholesterol | 95 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugars | 24 g |
| Protein | 5 g |
| Vitamin C | 6 mg |
| Calcium | 60 mg |
| Iron | 0.7 mg |
Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.
Wrapping Up
To start making No-Bake Lemon Cheesecake, begin by preparing the crust: In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter until well combined.
Press into a 9-inch springform pan and refrigerate until set, about 10-15 minutes.
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Happy Cooking♥
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Frequently Asked Questions (FAQ)
What is No Bake Lemon Cheesecake?
No-Bake Lemon Cheesecake is a creamy, tangy, and sweet dessert made with lemon, cream cheese, and a graham cracker crust.
What is No Bake Lemon Cheesecake made of?
No-Bake Lemon Cheesecake is made of cream cheese, lemon juice, sugar, eggs, graham cracker crust, and whipped cream.
How to store No Bake Lemon Cheesecake?
Store No-Bake Lemon Cheesecake in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
How long does No Bake Lemon Cheesecake take to set?
No-Bake Lemon Cheesecake takes approximately 4-5 hours to set in the refrigerator, or overnight for a more firm texture.
Is No Bake Lemon Cheesecake healthy?
No-Bake Lemon Cheesecake is a relatively healthy dessert option, high in protein and calcium, but low in fiber and high in sugar.
Recipe Card
No Bake Lemon Cheesecake Recipe
Equipment
- Springform Pan (9-inch) To shape and hold the cheesecake.
- Mixing Bowl (large) To combine cream cheese, sugar, lemon juice, and vanilla extract.
- Hand Mixer To beat the cream cheese mixture until smooth.
- Measuring cups To measure ingredients accurately.
- Measuring spoons To measure lemon juice and vanilla extract.
- Whisk To mix the graham cracker crust ingredients.
- Refrigerator To chill the cheesecake for at least 4 hours or overnight.
Ingredients
For the Crust:
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Toppings:
- Fresh berries as desired
- Lemon slices as desired
- Whipped cream as desired
Instructions
Step 1: Prepare the Crust
- Crush Biscuits: Crush 2 cups of graham crackers or digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix Ingredients: Combine the crumbs with 1/2 cup of melted butter and 1/4 cup of granulated sugar in a bowl. Mix well.
- Set the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
Step 2: Make the Lemon Cheesecake Filling
- Beat Cream Cheese and Sugar: Beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until smooth.
- Add Lemon and Vanilla: Mix in 1/2 cup of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract.
- Whip the Cream: Whip 1 cup of heavy whipping cream until stiff peaks form.
- Combine Mixtures: Fold whipped cream into the cream cheese mixture gently until smooth.
Step 3: Assemble the Cheesecake
- Pour Filling: Pour the lemon cheesecake filling over the prepared crust in the springform pan.
- Smooth the Top: Spread the filling evenly with a spatula and tap the pan gently to remove air bubbles.
Step 4: Chill the Cheesecake
- Refrigerate: For optimal results, refrigerate the cheesecake overnight or for at least four hours after covering it with plastic wrap.
Step 5: Serve and Store the Cheesecake
- Remove from Pan: Carefully remove the cheesecake from the springform pan and place it on a serving platter.
- Add Toppings: Garnish with fresh berries, lemon slices, or whipped cream as desired.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
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