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
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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).
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Transfer to a graham cracker crust.
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Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
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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.
raven says
It tasted like we were just eating sour cream cheese. my household absolutely hated it.
Marjorie @APinchOfHealthy says
The last person who said this accidentally used unsweetened condensed milk. Did you make this mistake perhaps?
Helen says
Lovely zingy cheesecake and so easy. Thank you 😊
Marjorie @APinchOfHealthy says
Woo hoo, Helen! Glad to hear that.
MILDRED NINA PAYNE says
how do u make this sugar free or less sugar
Marjorie @APinchOfHealthy says
Hi Mildred! I am not sure since I have never tested that.🤔 Best guess: Use unsweetened condensed milk, and then sweeten with the sweetener of your choice to taste. Sorry I cannot speak to the amounts.
Cynthia Velazquez says
How would you make this if you wanted to make an orange cheesecake
Marjorie @APinchOfHealthy says
Hi Cynthia! I probably wouldn’t recommend that. I am not sure how it would turn out since I have never tested it that way.
Eileen Beyer says
Just substitute concentrated orange juice or fresh orange juice for the lemon juice. Viola!
Krista Rogers says
Is there anyway to print these yummy recipes? They are wonderful but I have to take a photo of the ingredients and another of the instructions to be able to save them.
Thank you.
Marjorie @APinchOfHealthy says
Hi Krista! Yes, if you scroll to the recipe card, which always appears at the bottom of he post, there is a “print” button right under the thumbnail. Just click on that.