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No-Bake Lemon Cheesecake Recipe

American · Dessert · 20 min total

A creamy, tangy lemon cheesecake with a buttery graham cracker crust that requires no oven time. Perfect for a refreshing summer dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add lemon juice, lemon zest, and vanilla; mix until combined.
3. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold whipped cream into cream cheese mixture until no streaks remain.
4. Pour filling over crust and spread evenly. Refrigerate for at least 6 hours or overnight until set.
5. Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled.

Tips

• For a stronger lemon flavor, add 1/2 teaspoon lemon extract.
• Store leftovers in the refrigerator for up to 5 days.
• Garnish with lemon slices or whipped cream before serving.

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