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+ servings

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 Time30 mins
Additional Time6 hrs
Total Time6 hrs 30 mins
Cuisine: American
Servings: 9 -12 servings
Calories: 804kcal
Author: Mallory


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