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.
Happy Camper says
Yummy, yummy, yummy. I received so many compliments. It is now on my short list of go to recipes.
Marjorie @APinchOfHealthy says
So glad to hear you enjoyed it!
Teresa says
I love this recipe! I made it with lime juice and topped it with sugared blackberries and it was fantastic!!! Thank you for this super versatile recipe.
Marjorie @APinchOfHealthy says
Hi Teresa! I am so glad you enjoyed it. And yum at the addition of sugared blackberries!
Linda J Graham says
Easiet cheesecake to make ever, I shared this and invited people to have their kids make this one. Thanks for offering it. It turned out perfect. A real winner!
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Marjorie @APinchOfHealthy says
So glad to hear you enjoyed it!
DRowe says
Loved this easy recipe. Thank you for sharing. Made for a nice dessert on a hot night.
Sofia says
I’ve made this recipe several tines and it is ALWAYS a hit.
I don’t have any lemon zest but I do have lemon extract. Can I use this and if so, how much should I use?
Thank you
Mary H. says
While the batter (so to speak) was absolutely delicious, it never set well… why did that happen? I refrigerated from 3pm until the next afternoon.
Marjorie @APinchOfHealthy says
Hi Mary! I am not sure. Did you happen to add more lemon juice than the recipe called for? That is the only reason I can think of. Too much liquid would absolutely cause this.
Monique says
This is the easiest most delicious dessert, thank you so much for the recipe!
I just made it for the second time today to serve at a dinner party and have to admit I licked the beaters lol!
I use a store bought graham crust and added 1/2 cup fresh squeezed lemon juice as we love lemon…topped with a dollop of whipped cream and voila, everyone thinks I slaved over it (shhh don’t tell)
Marjorie @APinchOfHealthy says
Yay Monique!🙌🏻
Myra says
I’m going to try this! Can I bake this? I’ve always baked cheesecake and wondered if it would be ok with this recipe.
Marjorie @APinchOfHealthy says
Hi Myra! I would not recommend baking this recipe. It is designed to be a no bake recipe. Hope you enjoy it!
Patricia says
Do you think a Pillsbury pie crust will work as well as a graham cracker one?
Marjorie @APinchOfHealthy says
Hi Patricia! I like the graham cracker flavor best for this recipe, but the Pillsbury pie crust will still be good. Enjoy!
K. Edwards says
Well I didn’t have any lemons but I needed a quick cheesecake! I added sour cream and a couple of shots of Captain Morgan Dark Rum. It was really good and everyone liked it. Made a good Thanksgiving dessert.
Marjorie @APinchOfHealthy says
Way to improvise! I am glad it turned out delicious.❤️
Arin says
I’m planning on making this it sounds so good. One question, does it stand up well after refrigeration over nite? I’d hate for it to be liquidy and mush out all over. Lol. Thanks!
Marjorie @APinchOfHealthy says
Hi Arin! It sets well for me overnight. This gives it plenty of time to set. Enjoy!
Judy says
It has been years since I have made this lemon cream cheese pie! My son loved it when I used to make it! I’m glad I ran across this recipe because I’m going to make it for Thanksgiving, but however I don’t remember using two blocks of cream cheese
Marjorie @APinchOfHealthy says
I hope you enjoy it Judy!💛 Two blocks is always how I have made it.
Mehjabeen says
Hi can i use jelatin?
Marjorie @APinchOfHealthy says
Hi Mehjabeen! It is not necessary, and I have not ever tried it with gelatin. I would simply recommend the recipe as is. I hope you enjoy it!💛