No Bake Lemon Cheesecake Recipe

5 from 1 vote

This easy No Bake Lemon Cheesecake has a tangy sweet cream cheese filling with a buttery graham cracker crust. Made with real lemon, it’s the perfect refreshing summer recipe that won’t heat up your kitchen.

Prep Time15

Cooling Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 555kcal

Author: The Carefree Kitchen

Ingredients

Graham Cracker Crust

6 Tablespoons Butter melted
1½ cups Graham Cracker Crumbs
¼ cup Sugar
¼ teaspoon Cinnamon (optional)

Lemon No Bake Cheesecake Filling

1¼ cups Heavy Whipping Cream
16 ounces Cream Cheese room temperature
1 cup Powdered Sugar
2 teaspoon Vanilla Extract
⅓ cup Lemon Juice
2 Tablespoons Lemon Zest

Instructions

Graham Cracker Crust

In a large mixing bowl, combine the soft butter, graham cracker crumbs, sugar, and cinnamon. Mix well using a rubber spatula, then transfer to a 9" pie plate or springform pan and press firmly.
Freeze for at least 1 hour.*

Lemon Cheesecake Filling

Using a stand mixer or hand mixer, whip the heavy cream to stiff peaks, transfer to another bowl, and set aside.
In the same bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest and beat again until fluffy.
Turn off the mixer and fold in the whipped cream. Pour the mixture into the prepared graham cracker crust and refrigerate for 2 hours or until ready to serve. Enjoy!

Notes

To bake the Graham Cracker Crust:

Bake in a preheated 350 degree oven for about 8 minutes or until lightly golden brown.

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