I’ve been making no bake cheesecakes for two decades now, and this lemon version is hands-down the one I come back to every spring. It’s smooth, stable, perfectly sliceable, and actually tastes like lemon—not just sugar. If you’re looking for a dessert that feels impressive but won’t raise your stress level, this is the one!
A no bake lemon cheesecake that actually tastes like lemon
You know how a lot of lemon cheesecakes promise zingy flavor, but then you take a bite and it’s like… sweet cream cheese with maybe a whisper of lemon? Yeah. That’s not this one.
This no bake lemon cheesecake is bright, creamy, a little bit tangy, and absolutely luscious—but still totally doable on a random Tuesday when you’re craving something sunny and sweet. No gelatin, no baking, no weird shortcuts. Just real ingredients, real lemon flavor, and real satisfaction.
And yes, I’ve made this one many, many times to get the filling juuust right. Because texture matters. Flavor matters. And if we’re going to go to the effort of making a whole cheesecake, it had better be really freaking good.
We make this for everything—Easter (I mean, if I’m not making a Mini Egg Cheesecake), summer BBQs, family birthdays, or just because I had cream cheese in the fridge and it was a Wednesday.
Sometimes we top it with lemon curd and whipped cream and do the full “ta-da!” situation. Sometimes I just smooth the top and call it rustic chic. Either way: every slice disappears.
The ingredients that make this lemon cheesecake work so well
This is where I let you in on what makes my version different—and worth making instead of the other 50 you just scrolled past:
- I skip the gelatin and go with a thick sour cream/cream cheese/whipped cream–folded filling. It sets beautifully and stays creamy and light without being runny.
- The lemon goes into the filling—not just the topping. We use fresh zest, real juice, and even optional lemon extract if you want to amp it up.
- And the crust? Graham cracker, brown sugar, a pinch of salt. It’s salty-sweet, sturdy, and just thick enough to balance the creamy filling without dominating it.
This is the cheesecake I make when I want a dessert that impresses but still feels casual. It’s never fussy, always fabulous, and just feels like sunshine.
Printable recipe
Lemon Cheesecake (No Bake)
Ingredients
For the crust:
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1 pinch salt
- ½ cup unsalted butter (melted (1 stick))
For the filling:
- 3 (8-oz) blocks full-fat cream cheese (room temperature)
- 1 ½ cups powdered sugar
- ¼ cup full-fat sour cream (room temperature)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract (optional)
- ¾ cup heavy whipping cream (35% fat, cold)
For topping (optional):
- ¾-1 cup lemon curd (store-bought or homemade)
- sweetened whipped cream
- lemon zest and slices
Instructions
- Make the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and salt. Add melted butter and mix until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze while you prepare the filling.2 ¼ cups graham cracker crumbs, 2 tablespoons brown sugar, 1 pinch salt, ½ cup unsalted butter
- Start the filling: In a large mixing bowl, beat the cream cheese on medium speed until completely smooth (1–2 minutes). Add powdered sugar and beat again until fluffy and well combined, scraping down the sides as needed.3 (8-oz) blocks full-fat cream cheese, 1 ½ cups powdered sugar
- Add the liquids gradually: Add the sour cream, vanilla, lemon zest, and lemon juice 1 tablespoon at a time, mixing well on medium-low after each addition. This prevents curdling and keeps the mixture smooth. (If using lemon extract, add it now.)¼ cup full-fat sour cream, 3 tablespoons fresh lemon juice, 1 tablespoon finely grated lemon zest, 1 teaspoon vanilla extract, ¼ teaspoon lemon extract
- Whip the cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture using a spatula. Take your time—this keeps the texture light and airy.¾ cup heavy whipping cream
- Assemble and chill: Spoon the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight for best results.
- Finish and serve: If using lemon curd, spread it over the cheesecake and chill for another 30 minutes. Garnish with whipped cream, lemon slices, and zest. Slice and serve!¾-1 cup lemon curd, sweetened whipped cream, lemon zest and slices
Real questions, real answers (because I’ve made this more times than I can count)
Can I use low-fat cream cheese?
You can… but please don’t. This isn’t the time to go low-fat—it won’t set the same, and the flavor/texture just won’t be as dreamy. Full-fat cream cheese is the move here. Trust me, I’ve tested it.
Why do you add the lemon juice one tablespoon at a time?
Because I don’t want you crying over a curdled cheesecake. Adding acidic ingredients like lemon juice too fast to cold dairy = grainy mess. Take your time, whisk slowly, and you’ll be rewarded with silky perfection.
Do I have to use a springform pan?
No, but it does make slicing and serving 1000x easier. A deep 9-inch pie dish works in a pinch—but you may want to skip the curd topping so it doesn’t overflow.
How lemony is this, actually?
A lovely state of lemony. It’s balanced and refreshing—not face-puckering sour. Want more zing? Add an extra tablespoon of lemon juice or another teaspoon of zest. You’re the boss of your citrus.
Can I use bottled lemon juice?
You technically can, but I beg you… don’t. Fresh lemon juice + zest is what gives this cheesecake its real flavor. Bottled juice is flat, bitter, and honestly, just rude to all the other ingredients. I keep buying bottled because it’s cheaper and feels easy, and I regret having to use it up every time.
Can I use a store-bought crust?
Yes. Will it be as good? Nope. The homemade graham cracker crust is thicker, toastier, and holds together better. But in a time crunch, you do you.
Can I skip the lemon curd?
Of course! It’s optional—but it does add a gorgeous, glossy finish and a little extra punch. Homemade is great, but store-bought works perfectly fine here (and it’s definitely what I use 100% of the time. I am not in my homemade curd era.)
Can I freeze this cheesecake?
You sure can—just freeze it without the toppings. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. No one will know it wasn’t fresh.
Why didn’t my filling set properly?
Possible culprits: You didn’t beat the cream cheese enough, your whipped cream was too soft, or it didn’t chill long enough. This needs at least 6 hours in the fridge—overnight is even better.
💛 tl;dr: What actually matters
- Use full-fat ingredients. Don’t play games with light cream cheese or off-brand whipped toppings. We’re here for creamy cheesecake, not sad fridge soup.
- Add lemon juice slowly. Like, one tablespoon at a time. That’s how we keep it silky, not gritty. It’s called respect for your filling.
- Chill. For real. This needs 6 hours minimum in the fridge—overnight is ideal. The fridge does the work, so you don’t have to.
And now you’re ready to be the person who brings the really good lemon cheesecake to the party 🍋💛🎉
🍋 Your move, cheesecake hero
If this No Bake Lemon Cheesecake makes your life 300% easier and tastier (it will), don’t keep it to yourself—share the joy.
Save it, pin it, text it to your cousin who still thinks “no bake” means “no flavor.” And if you make it? I need to know it. Leave a review/star rating below, please and thank you so much (truly, I appreciate every review because it helps my site so I can keep sharing free recipes). Tag me @savorynothings on IG if you want to, so I can cheer you on like the dessert-obsessed friend I am. 💛
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