No Bake Lemon Cheesecake Recipe
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 minutes mins
Cooling Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 555kcal
Author: The Carefree Kitchen
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
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!
To bake the Graham Cracker Crust:
Bake in a preheated 350 degree oven for about 8 minutes or until lightly golden brown.
Calories: 555kcal | Carbohydrates: 39g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 359mg | Potassium: 158mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1569IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg