No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!
With so many spring and summer celebrations and holidays on the way, I thought it would be the perfect time to share this little gem of a recipe.
I struggled with what to name it. Easy lemon pie? No bake lemon pie? 🤷🏼♀️
I finally landed on no bake lemon cheesecake, since cream cheese is one of the main ingredients.
No matter what you call it, this recipe is flat out delicious. And bonus that it is super easy!
This would be great for Easter, Mothers’ Day, Memorial Day or any gathering where you want a yummy and refreshing dessert.
This no bake lemon cheesecake recipe is based on my existing no bake key lime pie recipe, which y’all seem to love. It is basically that same recipe, made with lemons instead of limes. So if you prefer lime, you may want to check out that version.
Four ingredients is all it takes, people (if you use a store-bought crust like I did). 😎👊🏻
No ovens, cooking or heat necessary, and that is a hallelujah selling point here in Alabama.🙌🏻 It gets hot down here during summer, and we don’t always want to be heating up our (already hot) homes by turning on the oven!
How to make easy no bake lemon cheesecake
You are going to want to start by letting your cream cheese sit out to soften at room temperature. Do not skip this step! It is key to getting a creamy filling.
Next, start adding your cream cheese and other ingredients to the bowl.
The filling is three ingredients: cream cheese, sweetened condensed milk and lemon (both juice and zest).
Next, you are going to beat everything together. You have options here. You can use a stand mixer, a hand mixer or even a blender. I am using a hand mixer to help show you as clearly as possible how to make this recipe and what to expect.
When you start beating the filling, start on low to prevent splashing yourself. Then slowly increase your mixer speed to medium-high. After a minute or so, it will still look chunky, like this.
No worries, friends! Just keep that mixer working a few minutes until it gets creamy like this.
After you get your filling looking creamy, you will transfer it to a graham cracker pie crust. I am using a store-bought one, but feel free to use a homemade one if you prefer.
Use a spatula (or even the back of a spoon) to smooth everything around.
Then I like to reserve some of the lemon zest to sprinkle on top.
Last, you will want to let it set up in the refrigerator until everything is solid. This process should take at least 3 to 4 hours.
Of course, it can sit in the fridge longer, if need be. When it is set, it comes out in perfect slices, just like this.
No bake lemon cheesecake recipe
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No Bake Lemon Cheesecake
No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!
Ingredients
Ingredients
- 16 ounces cream cheese (I used two 8-ounce blocks, softened at room temperature)
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup lemon juice (2 large lemons were enough for me, but get some extras just in case)
- zest of 1 lemon divided leave 1/3 for garnish
- graham cracker crust 10-inch, store bought
Instructions
-
Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
- Transfer to a graham cracker crust.
-
Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
-
Serve chilled, and garnish with extra lemon slices, if desired.
Recipe Video
Recipe Notes
I used a store-bought crust, but if you want to use homemade, that works too!
It may set quicker than what I recommend here, but this is how long until I checked mine.
I highly recommend using full fat cream cheese for this recipes, but you could use light (1/3 less fat) cream cheese. I would not recommend fat free cream cheese.
Denise says
Perfect bite!
I have transformed your recipe into lemon Cheesecake bites using a silicone mold. Super super hit!
I am just a home Baker and I am happy how these turn out. So professional!
I have requests to bring for every potluck!
Thank youuuuuuuu ❤️
Marjorie @APinchOfHealthy says
Yay, Denise! This makes me so happy to hear.💛
jean scarfe says
Can this be made the day before?
Marjorie @APinchOfHealthy says
Hi Jean. Yes! Hope you enjoy it.
Lee says
First time I’ve made a no-bake pie. So tasty, and surprisingly light. it was a hit at our party today! Next will try this as key-lime.
Marjorie @APinchOfHealthy says
Yay! I am glad you enjoyed it💛
Donna says
This looks so delicious! I’m intending to make it for Memorial Day using a 9 x 13 pan so I can make it as a flag cake with fresh raspberries and blueberries. Do you think changing the servings to 12 instead of 8 would be about right for that size? Thanks 🙂
Marjorie @APinchOfHealthy says
Oh that sounds so yummy! What a great idea. I haven’t done that myself, but it sounds like a very good guess amount-wise. I hope you enjoy it!
Kerri Holt says
Can you put this dessert into a spring form pan?
Marjorie @APinchOfHealthy says
I have not done that myself, but I don’t see why not. Just make sure and give it plenty of time to set in the refrigerator (like, overnight).
Helen Mayne says
Can I freeze the cheese cake once made
Marjorie @APinchOfHealthy says
Hi Helen! I have not tried that myself, so I am not completely sure. It may separate out a bit if frozen.
Lucy says
I double recipe and freeze one of the two for another day. Perfect – just take out of freezer a couple of hours before serving or in fridge overnight. Doesn’t affect texture of filling at all.Delicious
Marjorie @APinchOfHealthy says
Great to know, Lucy! Thanks for the feedback, and I am glad you enjoyed it.💛
Char says
I traditionally make a lemon cheesecake for spring & summer get togethers. So happy to have found this easy no bake recipe that is just divine! I pulsed up my own graham cracker crust & made a 8 inch pie & 14 mini cheesecakes using cupcake papers all with 1 batch of of filling. Can’t wait to serve at Easter supper in a few hours
Marjorie @APinchOfHealthy says
Yay! Happy Easter, and enjoy.💛
Stina says
I have tried several cheesecake recipes by now and have landed on this one which I LOVE! So easy and so so tasty! I made the crust by mixing 200g crumbed biscuits with 1/3 cup brown sugar and 115g melted butter. I then topped with some store bought lemon curd after chilling overnight and it was delish! Thank you!
Marjorie @APinchOfHealthy says
Yay!💖🙌🏻
Carol L. says
This dish cheesecake dessert is absolutely delicious, and I’m so glad that I found this recipe. It’s easy to make and so refreshing on a hot summer day.
Marjorie @APinchOfHealthy says
Yay, Carol!💛
Jan says
Can I put meringue on top and brown quickly in broiler?
Marjorie @APinchOfHealthy says
Hi Jan! I would not recommend that, as the filling would probably liquify. The chill is what helps it set.👌🏻
Vickie Dunn says
I’m 68 yrs old & my Mom used to make this pie when I was young, then when I got married I started making it. The recipe used to be on the inside of the box of Philadelphia Cream Cheese. Always a family favorite. I’ve never met anyone who didn’t like it. Thanks for putting it back out there.
Marjorie @APinchOfHealthy says
Funny! My mom always made the lime version. Glad you enjoyed it.💛
Jann says
-Hi Margorie,
What a lovely surprise to see this recipe. It’s exactly how I make it.
Just over 40 years ago, my friend had me at her place for lunch and this is what she served for dessert.
I enjoyed it so much that ever since then, I have been making it regularly.
I bought the ingredients today to make one and the last one I made wasn’t as thick so I came here to find out if I could find any recipe similar, found one exact :).
I have one slight problem, I hope you can help me. Occasionally, the mixture is slightly runny which would be from me adding extra lemon juice because I like to have it more tangy at times.
Do you know what I could add to the mixture to make it thicker without spoiling the original taste?
I think this recipe is one of the easiest to make and it’s delicious.
It’s nice with fruit topped with the mixture too.
Jann
Marjorie @APinchOfHealthy says
I am so glad, Jann! One tip would be to refrain from adding extra lemon juice, and add some additional lemon zest instead. The zest adds more lemony flavor, without watering down the texture.
Connie Tyler says
Jann,
You could use a small box of lemon Jell-O gelatin, not pudding mix.
Louise says
Hi Jann. I traditionally make a similar cheesecake using the cream cheese, 300ml thickened cream (perhaps double cream in the US) and juice of 3 lemons along with the condensed milk. The interaction between the cream and lemon juice causes the mixture to thicken. Another option is to use a small amount/sachet of gelatin dissolved in water.As long as the gelatin is kept to a minimum, it doesn’t really affect the texture and it still remains creamy. Hope this helps.