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.
Cheryl Gibbons says
Hello well I tried ur recipe tonight and it was a hit . Thankyou very much
Marjorie @APinchOfHealthy says
Glad you enjoyed it Cheryl!
Shoshana says
WOW !! This is definitely the **best** and easiest cheesecake i’ve ever made ! That’s talking more than 3/4 of a century of trying different recipe. Didn’t really change anything, except my lemons must have been extra juicy because it only took 1 1/2 lemons to get a generous 1/3 cup of juice. And to get what seemed to me the right amount of zest took 2 lemons. i used Eagle Brand sweetened condensed milk — better than any plain old store brand. The only negative about this fantastic cheesecake is that good self-control is required not to eat it all in one sitting 🙂
Thank you so very much for sharing such a delicious, delectable dessert !!
Marjorie @APinchOfHealthy says
This makes me so happy to hear Shoshana! I am glad you enjoyed it
Pat says
Thank you I have been looking for this recipe for ever I use to make it all the time then I lost my recipe book after home remodeling thank you again
Darla M Sands says
I am going to try this right away. It seems awesome. Thank you for sharing.
Marjorie @APinchOfHealthy says
I hope you enjoy it Darla!
Carolyn M Szabad Osborne says
This has a terrific flavor. I took a leap of faith and made it for guests on the first try, and everyone loved it. I made it in an 8″ spring form pan and, from other recipes I read, decided to give the cheesecake a substantial base. I cut a piece of parchment paper to fit the base plate–to make the slices easier to handle–and crushed graham crackers for the crumbs. Graham cracker crumbs I’ve bought have too fine and consistent a texture than I like for some crusts. I used the usual recipe (7 whole crackers 0r 14 halves) with 1/2 cup butter, and 2 T sugar (and a pinch of salt) and using light brown sugar instead of white to give it more flavor. I baked the crust for 20 minutes at 350.
The filling I made exactly per your recipe, and was careful (which I generally am not) to give the cream cheese and lemons warming-up time. I set it in the fridge at about 9 a.m. and took it out at 5 p.m. It was delicious and the texture was just a tiny bit too soft, but overall great. The slices held their shape and everyone enjoyed it. They (and I) especially like the contrast of texture and flavor between the crust and the custard. Because of the small size of the tin the custard was a thicker layer, but it all worked well.
Thanks for an excellent recipe. I will make this again.
Marjorie @APinchOfHealthy says
Yay Carolyn! I am so glad that you enjoyed it.❤️
Barb says
I want to try this but Question; Our cans of sweetened condensed milk are 300 ml or 10 ounces. (Canada) You call for ONE can or for 14 oz. ….which is correct? Thanks!
Marjorie @APinchOfHealthy says
Hi Barb! 14 ounces is the correct measurement, and that just happens to be the size cans we have here (USA). Sounds like you’ll need a little extra from a second can if you only have 10 ounce cans.
Mehjabeen says
Hi I usually use springform pan or muffin pan for cheesecakes so which would u recommend an also I usually add heavy cream for cheesecakes will I be able to add 1 cup
Aileen says
Hi there my sister and I have been making this recipe for many years. Just recently we are finding that they are not setting. Why would this be and is anyone else having this problem Thanks Aileen and Ros
Marjorie @APinchOfHealthy says
Hi Aileen! I get similar comments like this from time to time. The only thing I can think is to make sure you are using the blocks of cream cheese, not the whipped and not the ones in the tubs. That does make a difference. Hope that helps!
Terri says
I want to add strawberries on top. I’m afraid itnwill.clash with the lemon. Any idea if I can use vanilla extract instead of the lemon juice?
Marjorie @APinchOfHealthy says
Hi Terri! I think the lemon would be delicious with strawberries on top.I have heard from others that have added various types of berries as garnishes/ add ons, with tasty results. I would not recommend the vanilla in place of the lemon. Hope you enjoy!
bobbi says
Made this 2 days ago and must say that it tastes best today!!! This is such a simple and easy throw-together!!!
Made exactly as written, blended it well in my blender and bam! 3 ingredients…cream cheese, fresh lemon, and milnot…. This can’t be beat!!! I wish I could post a picture!
Thanks for sharing this, it’s easier than my mom’s no-bake cheesecake!
Marjorie @APinchOfHealthy says
Yay Bobbi! I am so glad you are enjoying it.
Jennifer says
Hello. I posted a comment/question five days ago and it’s still awaiting moderation.