No Bake Lemon Cheesecake


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A creamy, tangy no bake lemon cheesecake with a graham cracker crust. This lemon cheesecake is smooth and bursting with lemon flavor, a perfect summer dessert for lemon lovers.

no bake lemon cheesecake with a fork bite taken out

I know summer is ending for a lot of you and you’re headed back to school, but we just got back from a family vacation in Idaho and I’m holding onto summer with my might so you might see a few more summer recipes the next few weeks, starting with this lemon no bake cheesecake.

Ingredients for no bake lemon cheesecake

I think this is one of my all time favorite desserts. Any lemon lovers in your life will absolutely love this dessert. The best part is it only takes a handful of ingredients. Besides a few pantry and fridge staples, you’ll need lemons and lemon curd.

no bake cheesecake bars with lemon

If you’re feeling ambitious, you can make your own. I did for this recipe, but sometimes I just buy a jar of premade to keep my life easy.

  • No bake Graham Cracker Crust (check out my post for all the tips and tricks on making a perfect crust.)
  • Cream cheese, softened to room temperature
  • powdered sugar
  • heavy whipping cream
  • fresh lemon zest and juice
  • lemon curd
no bake lemon cheesecake bars

How to make a no bake lemon cheesecake

This recipes makes an 8×8 pan, which will feed 9-12 people, but you can easily double it to feed a crowd.

Start by making the graham cracker crust. When you have that pressed into the pan, refrigerate it while you make the cheesecake layer. You’ll want your cream cheese to be at room temperature before starting, so be sure to set it out a few hours ahead.

no bake lemon cheesecake bars with lemon curd

Cream the cream cheese and sugar together until smooth. I find using a hand mixer or a stand mixer is the easiest. Beat in the lemon juice, zest and lemon curd. Gently fold in the cool whip or whipped cream just until combined.

For the recipe you can use either cool whip or heavy whipping cream. If you choose to use heavy whipping cream, you’ll need to whip it in a separate bowl until stiff peaks form.I’ve used both depending on what I have on hand and how much of a hurry I’m in. I think heavy whipping cream makes for a richer cheesecake.

Spread the filling on top of the crust and chill for 6-8 hours. This makes a great make-ahead dessert because you can make it 2 days in advance, a longer chilling time is better.

lemon cheesecake bars

When ready to serve, cut into bars and top with lemon curd and additional lemon slices if desired.

No Bake Cheesecake Recipes

Here are some other recipes for no bake cheesecake from my blog that I think you will love too.

no bake lemon cheesecake with graham cracker crust

We love this dessert in the summer, and I’m sure you will too. If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking (or No Baking 🙂 )

no bake lemon cheesecake with a fork bite taken out

No Bake Lemon Cheesecake

A creamy, tangy no bake lemon cheesecake with a graham cracker crust. This lemon cheesecake is smooth and bursting with lemon flavor, a perfect summer dessert for lemon lovers.
Prep Time: 30 mins
Additional Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: American
Servings: 9 -12 servings


For the Crust

  • 3/4 cup graham cracker crumbs finely crushed
  • 2 tablespoons granulated sugar
  • 1/4 cup melted butter

For the Cheesecake

  • 16 ounces cream cheese at room temperature
  • zest and juice of one lemon
  • 1 1/2 cups powdered sugar
  • 1 1/4 cups heavy whipping cream -OR- 16 ounces Cool Whip
  • 1/4 cup lemon curd plus more for serving


  • Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 8x8 baking dish. Refrigerate while you make the filling.
  • In a large bowl, beat together the powdered sugar and cream cheese until smooth. Beat in the lemon zest and juice.
  • If using heavy whipping cream, whip it until stiff peaks form.
  • Gently fold in the Cool Whip or whipped cream and the lemon curd. Carefully spread on top of the crust, being careful not to break it.
  • Chill for at least 6 hours or up to several days before serving. Before serving, top with additional lemon curd. Store in the refrigerator. Best eaten within a few days.


This easily doubles to fit a 9x13 inch pan.
If you make this recipe, leave me a rating and let me know how it went in the comments below.


Serving: 1g · Calories: 804kcal · Carbohydrates: 60g · Protein: 7g · Fat: 62g · Saturated Fat: 41g · Polyunsaturated Fat: 16g · Trans Fat: 1g · Cholesterol: 140mg · Sodium: 380mg · Fiber: 1g · Sugar: 50g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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no bake lemon cheesecake

Here are some other lemon desserts you may enjoy.

Perfect lemon bars

Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.

Lemon Crinkle Cookies

Lemon Crinkle Cookies made from scratch. This classic easy cookie recipe is a perfect lemon dessert for all you lemon lovers out.

Lemon Blueberry Bread

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

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  1. April says

    No bake desserts are my jam! This one was really delicious…I made it a day ahead for a family gathering I went to and it was a big hit!

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