Description

This refreshing No-Bake Lemon Cheesecake combines a crisp graham cracker crust with a creamy, tangy lemon filling. Perfect for warm weather or when you want a delicious dessert without turning on the oven, it features a smooth cream cheese base enhanced with fresh lemon juice and zest, whipped cream for lightness, and an optional gelatin addition for extra firmness. Ready in just a few hours after chilling, it’s an easy, impressive treat for any occasion.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin (optional, for extra firmness)
1 tablespoon warm water (if using gelatin)

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan or pie dish to create an even crust layer. Place in the refrigerator to chill while you make the filling.
Make the filling: In a clean bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Add fresh lemon juice, lemon zest, and vanilla extract, continuing to beat until all ingredients are thoroughly incorporated.
Add gelatin (optional): If using gelatin, dissolve the gelatin powder in warm water, stirring until completely dissolved. Incorporate this mixture into the cream cheese filling and beat until smooth and consistent.
Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture, blending carefully to maintain the light, airy texture.
Assemble the cheesecake: Pour the completed lemon filling evenly over the chilled graham cracker crust. Smooth the surface with a spatula to level it out. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
Garnish and serve: Before serving, optionally garnish with additional lemon zest or thinly sliced lemon pieces for a fresh decorative touch. Serve the cheesecake chilled for the best flavor and texture.

Notes

For best results, use full-fat cream cheese and heavy whipping cream to achieve a rich and creamy texture.
If gelatin is not used, the cheesecake will be softer but still delicious; chilling time might need to be extended.
Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice may alter the taste.
Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
Refrigerate the cheesecake covered with plastic wrap or a lid to prevent it from absorbing other fridge odors.