No Bake Lemon Cheesecake

This creamy, tangy No Bake Lemon Cheesecake with a graham cracker crust is smooth and bursting with lemon flavor, a bright and refreshing dessert for lemon lovers.

This is one of my all-time favorite non-chocolate desserts. Lemon lovers in your life will absolutely delight in this no bake lemon cheesecake recipe. The best part is it only takes a handful of ingredients.

No Bake Lemon Cheesecake

Fresh fruit flavors make for perfect summertime desserts. This No Bake Lemon Cheesecake Recipe is perfect for entertaining a crowd without turning on the oven. It scales for larger quantities very easily.

The light lemon flavor of the no bake cheese cake also makes it a great base to top with other fresh fruits like strawberries and blueberries. Just be sure to chill it thoroughly to allow the cheesecake to set up for easy serving.

This No Bake Lemon Cheesecake calls for lemon curd, a pantry staple for me. You can find it in the story in a jar in the jam aisle, although it has more of a thick custardlike texture and is not preserve-like. After opening it can be stored in the refrigerator for up to 4 weeks.

There are so many uses for lemon curd, like pastries and the crowd favorite lemon bars. We enjoy having it on hand to put on toast and pancakes. If you can’t find it in your local store here is a link to order my favorite Trader Joe’s Lemon Curd.

No Bake Cheesecake Ingredients

For the Crust

• graham cracker crumbs finely crushed
• granulated sugar
• melted butter

For the Cheesecake

• cream cheese at room temperature
• fresh lemon, zested and juiced
• powdered sugar
• Cool Whip
• lemon curd plus more for serving

No Bake Lemon Cheesecake Recipe

1. Assemble the crust by stirring together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of an 8×8 baking dish. Refrigerate.
2. In a large bowl, beat together the powdered sugar and cream cheese until smooth. Add in the lemon zest and juice of one lemon.
3. Gently fold in the Cool Whip and lemon curd. Carefully spread on top of the crust.
4. Chill for at least 6 hours. Before serving, top with additional lemon curd. Store in the refrigerator.

No Bake Cheesecake Recipes

For any no bake cheesecake, a crust that holds up without crumbling is key. My recipe No bake Graham Cracker Crust is full of tips to help you.

Once you have mastered that base, try some of my other versions No Bake Cherry Cheesecake, No Bake Blueberry Cheesecake, or No Bake Raspberry Cheesecake.

If you are wanting something a bit richer and without fruit try this No Bake Biscoff Cheesecake or No Bake Nutella Cheesecake . You can’t go wrong with Nutella.

There is no shame in buying a jar of lemon curd but when I have the time I do make my own Lemon Curd. If you’re lucky enough to have some leftover after making the cheesecake, try some of these lemon curd recipes from A Baker’s House.

No Bake Lemon Cheesecake

This creamy, tangy No Bake Lemon Cheesecake with a graham cracker crust is smooth and bursting with lemon flavor, a bright and refreshing dessert for lemon lovers.

Pin Print Review

Prep Time: 30 minutes mins

Additional Time: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 9

Ingredients 

For the Crust

• ▢ ¾ cup graham cracker crumbs finely crushed
• ▢ 2 tablespoons granulated sugar
• ▢ ¼ cup melted butter

For the Cheesecake

• ▢ 16 ounces cream cheese at room temperature
• ▢ 1 fresh lemon, zested and juiced
• ▢ 1 ½ cups powdered sugar
• ▢ 16 ounces Cool Whip
• ▢ ¼ cup lemon curd plus more for serving

Instructions

• Assemble the crust by stirring together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 8×8 baking dish. Refrigerate.
• In a large bowl, beat together the powdered sugar and cream cheese until smooth. Add in the lemon zest and juice of one lemon.
• Gently fold in the Cool Whip and lemon curd. Carefully spread on top of the crust.
• Chill for at least 6 hours. Before serving, top with additional lemon curd. Store in the refrigerator.

Notes

1 ¼ cup heavy whipping cream can be substituted for the Cool Whip. Be sure to whip the cream first to form stiff peaks. 

This easily doubles to fit a 9×13 inch pan.

 

Nutrition

Serving: 1g · Calories: 439kcal · Carbohydrates: 48g · Protein: 5g · Fat: 26g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 73mg · Sodium: 301mg · Potassium: 152mg · Fiber: 1g · Sugar: 38g · Vitamin A: 925IU · Vitamin C: 6mg · Calcium: 114mg · Iron: 1mg

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{originally published 8/19/19 – recipe notes and photos updated 6/21/22}