No Bake Lemon Cheesecake

There’s something incredibly comforting about a dessert that requires no baking, and the No Bake Lemon Cheesecake truly delivers on that front. I remember the first time I tasted it; a warm summer evening, laughter filling the air, and the zesty, creamy flavor of lemon dancing on my palate. It was a family gathering where everyone brought their favorite dish, and this cheesecake stood out like a bright sunbeam. The best part is that it’s delightfully easy to whip up, allowing you to spend more time with loved ones rather than fussing over the stove. With the perfect balance of sweetness and tartness, this cheesecake quickly became a staple in our home, especially during those warm months when citrus flavors shine. Let me take you along this delightful journey of making the perfect No Bake Lemon Cheesecake. Your taste buds will thank you!

What to Buy for No Bake Lemon Cheesecake

When it comes to crafting the perfect No Bake Lemon Cheesecake, the ingredients you choose play a pivotal role in the overall flavor and texture. Each component works harmoniously to create a creamy, luscious dessert that melts in your mouth. From the rich cream cheese to the zesty lemon juice, every ingredient adds something special to this delightful treat.

• 1 ½ cups (147g) graham cracker crumbs: The base of our cheesecake, the graham cracker crumbs provide a sweet, crunchy texture that perfectly contrasts the creamy filling.
• ¼ cup (50g) packed brown sugar: This adds depth of flavor and sweetness to the crust, enhancing the overall taste of the dessert.
• 7 tablespoons (99g) unsalted butter, melted: The melted butter binds the crumbs together, creating a rich and buttery base that’s hard to resist.
• 3 (8-ounce) blocks (678g) cream cheese, room temperature: A key player in our cheesecake, the cream cheese provides that signature creamy texture and rich flavor.
• 1 ¼ cups (250g) granulated sugar: Sweetens the filling without overpowering the bright lemon flavor, creating a well-balanced dessert.
• ½ teaspoon vanilla extract: This adds a subtle sweetness and enhances the overall flavor profile of the cheesecake.
• 2 tablespoons (30ml) fresh lemon juice: The star of our recipe, fresh lemon juice gives the cheesecake its tangy flavor and brightens up the filling.
• 1 tablespoon packed lemon zest: Lemon zest intensifies the citrus flavor, making the cheesecake even more vibrant and aromatic.
• ⅔ cup (158ml) cold heavy whipping cream: Whipped into stiff peaks, this adds a lightness to the filling, making every bite fluffy and delightful.
• Whipped Cream for garnish: A dollop on top of the cheesecake makes for an elegant and delicious presentation.

Instructions for No Bake Lemon Cheesecake

Making a No Bake Lemon Cheesecake is a delightful process that allows you to create a delicious treat without turning on the oven. It’s all about precision, patience, and a little bit of love. Let’s get started!

1. To begin, prepare the crust. In a medium bowl, stir together the melted butter with the graham cracker crumbs and brown sugar. Use a fork to mix until the crumbs are evenly coated. The mixture should have a sandy texture that holds together when pressed. Once combined, transfer this mixture into a 9-inch round springform pan.

2. Press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan to create a sturdy base. The more compact it is, the better it will hold together when sliced. Chill the crust in the refrigerator for about 10 minutes while you prepare the filling.

3. In a large mixing bowl, place the cream cheese. Beat with an electric mixer on medium speed until smooth and creamy, which should take about 1 minute. It’s important that your cream cheese is at room temperature to ensure a smooth mixture without lumps.

4. Once smooth, gradually mix in the granulated sugar, vanilla extract, lemon juice, and lemon zest. Continue to beat the mixture until well combined and creamy. Take a moment to taste the filling and adjust the sweetness if desired.

5. In another bowl, take your cold heavy whipping cream and beat it on high speed until stiff peaks form. This step is critical, as it adds the fluffy texture to your cheesecake. The cream should hold its shape when you lift the beaters out.

6. Gently fold the whipped cream into the cheesecake filling. To do this, use a spatula and carefully lift the whipped cream from the bottom of the bowl to the top, rotating the bowl as you go. This technique helps to keep the whipped cream airy and light.

7. Once the whipped cream is fully incorporated, pour the cheesecake filling into the chilled crust. Use the spatula to smooth the top evenly. Don’t worry about perfection; it will set beautifully.

8. Cover the cheesecake with plastic wrap and place it back in the refrigerator. Allow it to chill for at least 4 hours or overnight for the best results. This allows the flavors to meld and the cheesecake to firm up.

9. Once set, carefully remove the sides of the springform pan. Garnish with a generous dollop of whipped cream and additional lemon slices or zest if desired. Serve chilled and enjoy every creamy, zesty bite!

Variations to Try

If you’re looking to switch things up with your No Bake Lemon Cheesecake, there are plenty of exciting variations to explore! Check out these fun ideas:

• Fruit Toppings: Top your cheesecake with fresh berries, such as strawberries, blueberries, or raspberries for added color and flavor.
• Chocolate Drizzle: Melt some dark or white chocolate and drizzle it over the cheesecake for a decadent twist.
• Coconut Cream: Replace some of the whipping cream with coconut cream for a tropical flair.
• Ginger Snap Crust: Swap out the graham cracker crust for a crushed ginger snap cookie crust for a spicy kick.
• Mini Cheesecakes: Make individual mini cheesecakes in muffin tins for easy serving at parties or gatherings.
• Extra Lemon: For a more intense lemon flavor, add a little lemon extract to the filling.
• Key Lime Variation: Substitute lime juice for lemon juice to create a delicious key lime cheesecake.

What Complements This No Bake Lemon Cheesecake

Pairing the No Bake Lemon Cheesecake with the right accompaniments can elevate your dining experience. Here are some ideas:

• Fresh Fruit Salad: A vibrant fruit salad with seasonal fruits can balance the richness of the cheesecake.
• Light Salad: Serve alongside a light green salad with a citrus vinaigrette for a refreshing contrast.
• Tea or Coffee: Pairing with a cup of herbal tea or coffee can bring out the flavors of the cheesecake beautifully.
• Cheese Platter: Offer a cheese platter with soft cheeses that complement the tangy cheesecake.
• Special Occasions: This cheesecake is perfect for summer gatherings, birthdays, or as a refreshing dessert for holiday meals.
• Storage Tips: If you have leftovers, store them covered in the refrigerator for up to three days to maintain freshness.
• Seasonal Pairings: Enjoy this cheesecake during the summer months when lemons are at their peak!

FAQ

Conclusion

The No Bake Lemon Cheesecake is not just a dessert; it’s a celebration of flavors and memories. Its creamy texture combined with the zesty kick of lemon creates a refreshing treat that’s perfect for any occasion. I encourage you to try this recipe at home. You’ll find it’s a delight not only to make but to share with family and friends.

No Bake Lemon Cheesecake

This No Bake Lemon Cheesecake is the ultimate summer treat! Creamy, zesty, and effortlessly easy to make, it’s the perfect dessert for any occasion. With its bright flavors and delightful texture, you'll be craving a slice every day. Make it tonight for a refreshing end to your meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 10 servings

Calories 350 kcal

Equipment

• Frying Pan
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1.5 cups graham cracker crumbs
• 0.25 cups brown sugar
• 7 tablespoons unsalted butter
• 3 8-ounce blocks cream cheese room temperature
• 1.25 cups granulated sugar
• 0.5 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice from about 1-2 lemons
• 1 tablespoon lemon zest from about 2 lemons
• 0.67 cups cold heavy whipping cream
• 1 serving Whipped Cream for garnish

Instructions

 

• Prepare the crust by stirring together melted butter with the graham cracker crumbs and brown sugar. Stir with a fork in a medium bowl, then press into the bottom and 1-inch up the sides of a 9-inch round springform pan. Chill to set while preparing filling.
• Place cream cheese in a large bowl. Beat with a mixer until smooth, about 1 minute. Mix in granulated sugar, vanilla, lemon juice, and lemon zest.
• In another bowl, beat cold whipping cream on high speed until stiff peaks form.
• Gently fold whipped cream into cheesecake filling – do not beat or mix, fold it so as not to break the cream.
• Place the cheesecake filling in the prepared crust. Chill to set, at least 4 hours.
• Store covered in the refrigerator for up to 3 days.

Notes

• Use fresh lemon juice: for the best results, and do not omit the lemon zest; that is where the flavor comes from.
• For an extra punch of lemon: add 1/4 teaspoon lemon extract to the mixture.
• For cool whip substitute: use about one 8-ounce container in lieu of the fresh whipped cream.
• Garnish: cheesecake with additional whipped cream and lemon slices.

Keyword Easy Cheesecake Recipe, Lemon Dessert, No Bake Cheesecake, summer dessert

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.