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No-bake Lemon Cheesecake Recipe

This lemon cheesecake features a crunchy graham cracker crust filled with a smooth, tangy cream cheese mixture. The filling is gently folded with whipped cream, giving it a velvety, airy texture, and the final dessert has a glossy, creamy appearance that’s both inviting and elegant.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup melted butter
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1 cup heavy cream whipped until soft peaks
  • 1 teaspoon vanilla extract

Equipment

  • Rolling pin
  • Springform pan
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Mix the crumbs with melted butter until evenly coated, then firmly press the mixture into the bottom of a springform pan. Refrigerate for at least 30 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy with no lumps remaining.
  3. Add the granulated sugar, lemon juice, and vanilla extract to the cream cheese. Mix until the filling becomes smooth, creamy, and well combined.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the airiness of the whipped cream.
  5. Pour the filling over the chilled crust and smooth the top evenly with a spatula. Tap the pan lightly on the counter to remove any air pockets.
  6. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until fully set and firm.
  7. Remove the cheesecake from the springform pan, slice into portions, and serve chilled. Garnish with lemon zest or fresh berries if desired.

Notes

For a more intense lemon flavor, add a teaspoon of lemon zest to the filling. To customize sweetness, adjust sugar to taste before folding in the whipped cream.