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.
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.
anita underwood says
I have also used this recipe for well over 40 years. And this is the first time I have ever seen it in print. My recipe is hand written on a very yellowed card that my mother in law gave me in the 70’s. And she got it off of a cream cheese box!. So glad this one hasn’t” gotten lost” in the let’s get healthy craze.
Chris says
This pie did not work out for us. I followed the recipe exactly (with a homemade graham cracker crust) and it did not set, nor have a refreshing lemon flavor. The texture was thick and ‘gloppy’. We could not eat it.
Marjorie @APinchOfHealthy says
Sorry to hear that, Chris! Tough for me to trouble shoot from a distance, but I can try.😉 For more lemon flavor, add some additional lemon zest. As for the texture, it should set perfectly. You could try more time in the refrigerator next time, and just make sure not to water it down with too much lemon juice.
Nuraida says
Sooooo delicious. I m glad i found your recipe.
Btw i replaced the lemon 🍋 with lime since thats the only thing i can find in my fridge..
Thumbs up from Malaysia 🇲🇾
P/s : my creamy cheese almost gone while mixing..since it s so yummy i end up licking my spatula 😋 Hahha
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Nuraida!
Angelic says
I was craving dessert, so I went on line and came across this recipe. Super easy and so delicious. I let in chill for 1.5 hours because I couldn’t wait to eat it. I am definitely going to make this alot.
Thanks for the recipe.
Marjorie @APinchOfHealthy says
I am so glad you enjoyed it!💛🙌🏻
Marj says
I was so excited to find this recipe and made it exactly as presented. Then I tasted the filling and all I could taste was the cream cheese, so I added more lemon juice and it still tasted very bland. I was so disappointed, as I used quality engredients and was looking forward to the results. I will probably use it as the base for another dessert which carries a stronger punch. It did set up nicely and has a lovely texture.
Marjorie @APinchOfHealthy says
Thanks for letting me know! Tip: If you want extra lemon flavor, I suggest more lemon zest. It won’t water down the texture too much, and it packs quite a lemon-y punch. Just in case you decide to try it again.👌🏻
Heba says
How can I make the cracker base we don’t have it at the store
phs says
I used vegan cream cheese and it turned out delicious
Marjorie @APinchOfHealthy says
Oh, that is great to know that vegan cream cheese works as well.👌🏻 Glad you enjoyed it.
Krickut says
Why did mine turn out like cottage cheese consistency? It’s like the lemons curdled my condensed milk. No one else had any issues with that? I beat it forever trying to get the curds to disappear, with no luck. I’ve not tasted it yet, as it’s in the fridge setting up. I hope it doesn’t taste chunky.
Marjorie @APinchOfHealthy says
Hi Krickut! I have had this happen before when I did not let my cream cheese get fully to room temperature (still too cold). It will be chunky like that. Make sure it is good and soft before you begin, if you decide to make this again. Hope that helps!