Lemon Cheesecake (No Bake)
This No Bake Lemon Cheesecake is sunshine in dessert form—light, luscious, and made for lemon lovers. The tangy-sweet cream cheese filling is folded with whipped cream for an airy texture, poured into a buttery graham cracker crust, and chilled to perfection.
Servings: 12 slices
Calories: 445kcal
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
Notes
- Cream cheese: Must be full-fat and at room temperature for the smoothest filling—do not use low-fat or whipped.
- Lemon flavor: This has a soft lemon flavor; add extra zest or juice if you like it punchier. Taste as you go!
- Folding tip: Be gentle when folding in the whipped cream—this keeps the filling airy.
- Crust tip: Press firmly into the pan and freeze while making the filling for best results.
- Serving tip: Cheesecake slices best when fully chilled—overnight is ideal!
Storage: Store covered in the fridge for up to 4 days.
Freeze: Freeze (without toppings) up to 2 months, tightly wrapped. Thaw in the fridge before serving.
This yields a lovely lemony cheesecake (it’s flavorful, but it’s not in your face tart lemony). If you LOVE tart lemon, feel free to add 2 tablespoons zest and/or 4 tablespoons juice. Just taste the filling before spreading it over the base - remember, the lemon flavor does get a little stronger while it sits, develops and chills!
Nutrition
Serving: 1slice | Calories: 445kcal | Carbohydrates: 31g | Protein: 5g | Fat: 33g