No Bake Lemon Cheesecake Recipe

If you’re looking for an easy, refreshing dessert that feels just right for warmer weather, this No Bake Lemon Cheesecake is it. It’s a favorite in my house, especially in the Spring and Summer when we want something light and cool after dinner.

Whether you’re having family over for Sunday Supper or just want something sweet without turning on the oven, this cheesecake is a crowd favorite. And every year without fail, my family asks me to make it for our Easter dessert.

Honestly, I never mind because it only takes four simple ingredients and comes together in no time. It’s one of those go-to recipes that looks and tastes like you put in a lot of effort, but really, it couldn’t be easier.

The cheesecake filling is smooth, creamy, and just the right amount of lemony without being overpowering. It pairs perfectly with any meal, whether it’s a big holiday dinner or a simple weeknight cookout.

And the best part? You don’t need any fancy equipment or baking skills. Just grab a ready-made graham cracker crust and mix up the filling.

You’ll have everything ready to go in about 10 minutes, then it’s just a matter of letting it chill in the fridge until it’s firm. Waiting might be the hardest part, but trust me, it’s worth it. Once it sets, you’ll have a cool, creamy slice of cheesecake with that fresh lemon flavor everyone loves.

Easy No Bake Lemon Cheesecake Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 16 ounces cream cheese, room temperature
• 14 ounces sweetened condensed milk
• 1/3 cup fresh squeezed lemon juice
• zest of 1 lemon
• graham cracker crust 10-inch, store bought

Cream Cheese

This no bake lemon cheesecake recipe calls for 2 blocks of cream cheese. I recommend the original or low-fat cream cheese bars. However I do not recommend the fat free version as it will make the cheesecake too watery. The important thing to remember is to make sure that the cream cheese is at room temperature before you begin this recipe!

Sweetened Condensed Milk

Any brand will work just fine. You can find cans of sweetened condensed milk in the baking aisle of your local grocery store. They are easy to spot as the cans are typically shorter than other canned goods. Be sure not to accidentally pick up evaporated milk as they two products are not interchangeable.

Fresh Squeezed Lemon Juice

You can’t beat the taste of fresh squeezed lemon juice. And because you are going to need some lemon zest anyway, there is no need to reach for the bottled lemon juice. Although all lemons are different, as a general guideline, 1 lemon produces 2-3 tablespoons of juice.

Lemon Zest

This may sound silly, but be sure to zest the lemon before cutting and juicing it. It is very difficult to remove the outer surface after it has been cut and squeezed. And because this dessert is delicate, be sure to dice the zest in small pieces so you don’t get a big long piece of zest as you eat your no bake lemon cheesecake.

Graham Cracker Crust

Because this is a quick and easy dessert recipe, I opted to use a store-bought Graham Cracker Crust. By all means, you can make your own graham cracker crust if you prefer. But there are days that a pre-made crust will save you a ton of time and headaches.

Equipment Required

• Hand or Stand Mixer & Mixing Bowl – As much as I love my stand mixer, I prefer to use my hand mixer for this no bake lemon cheesecake recipe. It comes together in such a short amount of time and my Kitchen Aid hand mixer is much easier to clean.

• Lemon Zester – You can use just about any lemon zester that you have. But I find it easiest to use the lemon zester/channel knife combo. Use the small holes on top to get small strands of lemon zest without the bitter white pith!

• Lemon Juicer – If you don’t have a lemon squeezer or juicer, place the cut lemon between a pair of kitchen tongs over a large bowl. Squeeze the tongs and the juice of the lemon will fall into the bowl. Strain and measure to use in the recipe. Store any leftover juice in an ice cube tray in 1 teaspoon increments.

• Silicone spatula – I absolutely love flexible silicone spatulas. They make it a breeze to get all of the no bake lemon cheesecake filling out of the bottom and off the sides of the bowl. In addition, there is less clean up required!

• Knife and Cutting Board – This goes without saying. You will need a knife to cut the lemon in half and to dice the lemon zest into smaller pieces.

Instructions

In a large mixing bowl add the room temperature cream cheese, sweetened condensed milk, lemon juice and 2/3rds of the lemon zest.

Start on low speed until the mixture begins to thicken. Then increase the speed gradually until the mixture becomes nice and smooth.

Don’t be alarmed when you see little clumps of cream cheese scattered throughout your filling as you are mixing. Just continue to mix it for a few more minutes until it becomes silky smooth.

Now it is time to get the no bake lemon cheesecake filling into the crust. Slowly pour the mixture into a store-bought (or homemade) graham cracker crust and spread it out evenly.

Then use the remaining lemon zest to sprinkle on top. Refrigerate the cheesecake at least 3 hours before serving.

Continue to store in the refrigerator and serve chilled. Garnish each slice with a lemon slice or mint leaves for a beautiful presentation.

My Other Favorite No Bake Desserts

• Peanut Butter Pie
• No Bake Cookies
• Mini No Bake Cheesecakes
• Grasshopper Pie
• No Bake Pumpkin Dip
• Pumpkin Cheesecake

Enjoy! Mary

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