Quick No-Bake Lemon Cheesecake

This no-bake lemon cheesecake has a creamy, smooth texture with a light and refreshing lemon flavor. It’s topped with a luscious lemon curd, that takes this dessert to a whole new level!

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About This Recipe

I recently just shared the easiest Lemon Curd recipe, so it’s time to put it to use! I used it in my Lemon Blueberry Loaf Cake, and today I’m going to be sharing with you one of my favorite cheesecakes ever, and that’s this No-bake Lemon Cheesecake!

It starts with a buttery graham cracker crust, like any classic cheesecake does, and then comes the decadent, silky smooth cheesecake filling that has the perfect amount of lemon flavor. And finally, the cheesecake is topped with my Homemade Lemon Curd which gives it an extra kick of tanginess as well as adds some sweetness.

This cheesecake is a no-bake cheesecake, so like my No-Bake Peach Cheesecake, I used gelatin to make it set. Now, I’ve seen and tried lots of no-bake cheesecakes that are made without gelatin, and while you might think why should I buy gelatin when I can make a no-bake cheesecake without it? Well, my answer to that would be from all the recipes I’ve tried it’s very difficult to actually achieve a nicely set and firm cheesecake without gelatin. It mostly turns out like a thick custard once you remove the pan, and when you put in so much effort and time into making one of the best desserts known to man (at least in my opinion), it doesn’t cost much to buy a sachet of gelatin powder that will ensure the perfect results!

If you’re new to baking cheesecakes, then a No-bake cheesecake is definitely where you should start. They’re much easier to make than a regular baked cheesecake, and they also have a creamier texture which is why I love them so much! And if you’re ready to try out a baked cheesecake, then I recommend you try these Cheesecake Bars first, they’re also much easier to make than a regular-shaped cheesecake.

This no-bake lemon cheesecake is flavored with fresh lemon zest and lemon juice, that’s right no artificial flavorings are needed.

What You Need To Make This Recipe

Graham Crackers: this is for the base, you could use any of your favorite cookies.

Melted butter: this is also for the cookie base, the butter does not have to be at room temp. because we’re going to melt it anyway.

Gelatin: I use gelatin powder but gelatin sheets would work too. Just follow the instructions on the packing.

Water: this is for blooming the gelatin, use cold or room temp. water, not hot!

Heavy cream: make sure your heavy cream (also known as double cream) has a fat percentage of 35% or higher, otherwise it will not beat into soft/stiff peaks.

Powdered sugar: also known as confectioners or icing sugar, this is the sweetener. Do not use granulated sugar.

Cream cheese: make sure to use full-fat, brick-style cream cheese. It’s best to have your cream cheese at room temp., this will make it easier to mix.

Lemon Zest and Juice: you’ll need about 2-3 large lemons, make sure to zest your lemons before cutting and squeezing out the juice.

How To Make No-Bake Lemon Cheesecake

Step 1: Crush graham crackers using a food processor or a zip-lock bag and a rolling pin. Add that into a bowl along with melted butter and give it a good mix. Press this mixture onto the bottom of a 7 or 8-inch cake ring(placed on a flat serving plate) or spring-form pan that’s lined with parchment paper on the sides.

Step 2: Sprinkle gelatin over water and set aside. Combine cream cheese, lemon zest, and juice in a bowl. Mix until smooth.

Step 3: Beat heavy cream and powdered sugar to soft peaks using an electric hand or stand mixer, you can even use a whisk but it will take longer. Fold the whipped cream into the cream cheese mixture.

Step 4: Heat the gelatin mixture to melt it, add 2 tablespoons of the cheesecake mixture into it, and give it a mix. Pour the gelatin mixture back into the cheesecake mixture and fold to combine. Pour the cheesecake mixture over the prepared cookie base and chill for at least 6 hours or up to overnight.

Step 5: Once the no-bake lemon cheesecake is fully set, top it with lemon curd, decorate it with whipped cream, and serve cold, enjoy!

Storing The No-Bake Lemon Cheesecake

Store the lemon cheesecake in the fridge until you’re ready to serve it. Store any leftovers in the refrigerator as well for up to 5 days, it’s best to store it in a container.

Freezing The No-Bake Peach Cheesecake

I do not recommend you freeze the cheesecake to set it, although it’s a bit difficult to wait, the result is worth it!

You can, however, freeze the cheesecake to enjoy later. Once the cheesecake has chilled and is fully set, wrap the whole thing in a layer of plastic wrap (without the lemon curd topping) then in a layer of aluminum foil. I recommend leaving it in the pan, but you could also remove it and wrap individual slices. Freeze for up to 3 months, and when you’re ready to enjoy it, thaw it in the refrigerator (overnight) and enjoy!

Pro Tips

Blend in some nuts of your choice with the graham crackers to add more texture and flavor to the base.
I recommend making the no-bake lemon cheesecake a day ahead, the more time it gets to set the better the result will be.
Line the sides of your pan with parchment paper, this will give you neat layers and it’ll also make it it easier to remove from the pan while making the least amount of waste.
Make this in a lined 7 or 8-inch square pan to make No-bake Lemon Cheesecake Bars!
When zesting lemons, make sure not to grate too deep into the white part that’s below the yellow part in the lemon skin. This part is bitter and will affect the taste of your cheesecake.
Decorate the top of your cheesecake however you’d like. I just piped swirls of whipped cream on top.
If you don’t want to make lemon curd for the topping, you could also top it with just whipped cream or make a layer of lemon jelly instead!
Clean your knife with a paper towel after each cut to get nice and clean slices.

FAQ’s

How do I ensure the cheesecake sets properly without baking?

Since this recipe uses gelatin, the cheesecake will set easily but, make sure to use full-fat cream cheese and chill the cheesecake in the fridge for at least 4-6 hours, or overnight, to ensure it sets firmly.

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if fresh lemons aren’t available, make sure to reduce the quantity as they tend to be quite concentrated.

How do I prevent lumps in the cheesecake mixture?

Make sure the cream cheese is softened to room temperature before mixing, and mix the ingredients well until smooth and creamy.

Can I make the lemon curd topping ahead of time?

Yes, you can prepare the lemon curd in advance and store it in the fridge for up to a week before adding it to the cheesecake.

How do I avoid a soggy crust?

Press the crust mixture firmly into the pan and chill it before adding the cheesecake filling to help prevent it from becoming soggy.

If you’re a lemon lover then make sure to try out my Lemon Loaf Cake, Lavender Lemon Bundt Cake, Lemon Tres Leches Cake, Lemon Crinkle Cookies, and even Strawberry Lemonade!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them on my stories!

Recipe Card

No-Bake Lemon Cheesecake

This no-bake lemon cheesecake has a creamy, smooth texture with a light and refreshing lemon flavor. It’s topped with a luscious lemon curd, that takes this dessert to a whole new level!

Prep time: 20 min

Chill Time: 6 hrs.

Cook Time: 0 min

Total Time: 6 hrs. 20 min

Course: Dessert

Servings: 8-10

Calories: 440kcal

Ingredients

For the base:

4.5oz graham crackers, crushed (150g)
1/4 cup (+ 1-2 tbsp if needed) unsalted butter, melted (60-90ml)

For the lemon cheesecake filling:

3 tsp gelatin powder (15g)
3 tbsp water, cold (45ml)
1 3/4 cup cream cheese, room temp. (400g)
1/4 cup lemon juice (60ml)
2 tbsp lemon zest
1/2 cup heavy cream, cold (120ml)
1 cup powdered sugar (115g)

.For the topping:

1 cup lemon curd (240g)
Whipped cream (homemade or store-bought)
Lemon slices and blueberries (optional)

Equipment/Utensils

7 or 8-inch cake ring (or spring-form pan)
Large, flat serving plate
Small microwave-safe bowl
2 Medium sized bowls
Large bowl
2 Spatulas
An offset spatula (optional)

Instructions

Line the sides of a 7 or 8-inch cake ring(or a spring-form pan) using cold butter as a glue to help the parchment paper stick. Place the cake ring on a large and flat serving tray/plate. Set aside.
Add graham crackers to a zip-lock bag and use a rolling pin to crush it up, make sure there aren’t any large lumps of cookies. You could also use a food processor for this step. Add the crushed graham crackers to a medium-sized bowl along with melted butter(start with 1/4 cup of melted butter). Use a spatula to give it a good mix, the mixture should be like wet sand. If you feel that the mixture is too dry add 1-2 tablespoons more of melted butter.
Press the cookie mixture onto the bottom of the cake ring, or spring-form pan and pop that in the refrigerator while you make the rest of the components for the cheesecake.
In a small microwave-safe bowl add water and then sprinkle on gelatin powder, set this aside, do not mix it at this point. This process is called blooming the gelatin.
In a large bowl add cream cheese and give it a mix using a spatula to soften and smooth it out. Add lemon juice and lemon zest and give it a mix, set this aside
In a separate medium-sized bowl beat heavy cream while gradually adding powdered sugar until soft peaks form, this takes 4-5 min. I used an electric hand mixer but a stand mixer will also work, and so will a whisk(it will take longer if you’re going to beat it by hand.).
Gently fold the whipped cream into the cream cheese mixture in halves or thirds.
Microwave the gelatin mixture from earlier for 30 seconds or until it’s fully melted. Let that cool down for 5 minutes.
Add 2 tablespoons of the cheesecake mixture into the cooled gelatin and mix. Pour the gelatin mixture back into the cheesecake mixture and carefully fold until fully incorporated. The cheesecake filling is ready!
Pour the cheesecake filling over the prepared graham cracker base and even it out by gently jiggling it on the counter, be very careful!
Chill the lemon cheesecake for at least 6 hours or overnight (for the best results) until fully set.
Once set, remove the cake ring and parchment paper from the sides (or the sides of the spring-form pan), then spread on lemon curd and decorate the cake however you’d like. I piped whipped cream all around the cheesecake using a regular star tip and then placed half lemon slices in between each whipped cream swirl. I also threw on some frozen blueberries I had on hand. Slice, serve cold, and enjoy!

Nutrition

Calories: 440.59kcal

Total Fat: 30.39g

Carbs: 36.49g

Sugars: 25.41g

Protein: 6.89g

Sodium: 209.76mg

Fiber: 0.7g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **