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.
Terry says
I cheated and used lemon pie filling & cream cheese with store bought Graham crust I’ll let you know results later today
Jennifer says
I’d like to make lemon bars using this recipe — seems like there’s no reason that wouldn’t work, right? But what about freezing the bars? I’d like to cut them and freeze them. Any reason they wouldn’t freeze properly? Would they lose the mousse-like texture another reviewer mentioned?
Marjorie @APinchOfHealthy says
I think this would work great Jennifer! The main risk to freezing is some liquid separation, but so far people are telling me it freezes well. Enjoy!
Eleanor says
I used the filling as a mousse in individual bowls with berries for decoration at a dinner for family HUGE HIT
Marjorie @APinchOfHealthy says
Yay Eleanor!🙌🏻
Shaz says
So you didn’t put a biscuit base at the bottom? That sounds alot less preparation, which I like 👍
Nessa says
She used a store bought graham cracker crust for the bottom. That’s how I make it too.
GB says
I had a couple of lemons left over and wanted to make an easy, fast lemon dessert. I only had about 45 minutes before I had to go to work. This turned out to be nicer than I expected. I’m not a huge cheesecake fan and don’t care for baked cheesecake at all. I figured my family would enjoy this but I ended up enjoying it as well.
Marjorie @APinchOfHealthy says
Glad you enjoyed it!
Parsley says
The first time I made this recipe, I incorrectly converted to metric, used wayyyy too much condensed milk, and it did not set at all but was still wonderful frozen. Decided to give it another shot yesterday and was careful to measure all the ingredients correctly this time and it turned out absolutely perfect! I halved the recipe and made a dozen miniatures in a lined cupcake tray and they are just the most amazing little treats. The filling set into a fluffy mousse-like texture and I am just obsessed!!!!
Marjorie @APinchOfHealthy says
Yay! I am so happy to hear you enjoyed it.💛
Mima says
I made this years ago exactly the same recipe. It’s light, simple and it tastes good. Thing is, it doesn’t have the texture of a cheesecake. It’s very smooth and almost velvety. It doesn’t slice like cheesecake. I believe the sweetened condensed milk has something to do with it. So if you want cheesecake with the texture of cheesecake, you’ll have to make one without the sweetened condensed milk. The way it sets, is also due to the sweetened condensed milk but if you want something quick, this will do.
Marjorie @APinchOfHealthy says
Hi Mima! Correct, this is meant to be a quick and easy alternative to cheesecake. If you want the full cheesecake effect, you gotta do the hard work.😉 But this one is pretty darn delicious too…and for a lot less hassle.
Monica Neilson says
I’m making this today. I’m this only eater here
Can this be put in the freezer in serving sizes.
Marjorie @APinchOfHealthy says
Yes, you can freeze it. The main/ only risk here is slight separation of the filling upon thawing.
Parsley says
I have not yet made this recipe, but was reading the comments and saw people struggling with it not setting and needed to share some advice – only ever make cheesecake using a brick of cream cheese, never cream cheese from a tub! Cream cheese in a tub is softer and will not set no matter what you do to it, while the one that comes in a brick is usually perfect for cheesecakes. Blocks tend to be more pricey, but the extra cost is totally worth it for a cake that sets and slices neatly 🙂
Marjorie @APinchOfHealthy says
Yes! This is true. The blocks of cream cheese are what I used in developing this recipe. The tubs often contain fillers and other ingredients that might change the texture.
hattie P says
I made this and it tasted like absolute shit.
It was my little brother, elijahs, birthday and all he wanted was a lemon cheesecake. He has always wanted to be a chef and cook delicious dishes such as this so to impress him, me and my wife, holly black-burn jones decided to make this for him. When it didnt solidify in the fridge, we decided to put it in the freezer in our garage. It still didn’t go solid in time for his party although we thought it did. So when we took it out the freezer to give it to him it went all over him!! He was covered in cream!!!
Will not be following again.
Marjorie @APinchOfHealthy says
Sorry to hear this Hattie! Using the exact ingredients and measurements should yield consistent results, so I am not sure how to advise you. My guess would be to watch the lemon juice and make sure you don’t add extra. Also, at my mother’s advice, I would not recommend making something for the very first time for a special event, to avoid what you just described. Although, I would consider this recipe one of my own tried and true because I’ve made it so many times over the years. Better luck next time!
H says
This has become my go to cheesecake. It’s so simple and so tasty. I often incorporate fresh fruits such as blueberries or haskaps and have always had wonderful results.
Often for my base rather than graham crackers, I use sweets cranberry lemon cookies. Like I said, this is my go to recipe, and I have made many baked and chilled cheesecakes.
As for the results for yours, I am going to think you used evaporated milk rather than condensed milk. The way you described it makes me think that error happened. Try it again following the recipe exactly and I think he will be pleasantly surprised
Samantha says
Hi! I’ve made this a bunch of times and it always turns out great! Can I use a spring form pan for this recipe?
Marjorie @APinchOfHealthy says
Hi Samantha! I have not tried this, but I think it should work. Definitely don’t add any additional liquid than what is called for in the recipe. That is the main risk – that the pie wouldn’t set. Good luck!
H says
I always use a springform pan. I also put parchment paper at the bottom which makes removing it and cutting it so much easier. Once the cake is chilled just wet your knife and run it around the edge.
Marjorie @APinchOfHealthy says
Great feedback. Thanks H!