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.
Hunter says
It tasted great but the texture is what deceived me
Hailey says
This was delicious and wonderfully simple! We devoured it!
Roo says
If we add more lemon juice, will it still set or will it get runny. We like ours really lemony and it’s the only thing that worries me. Shld I use gelatin if I add more juice? Thank u.
Lemon cheesecake is our favourite 😋
Marjorie @APinchOfHealthy says
Hi Roo! I would suggest adding either lemon zest or a little lemon extract instead, rather than juice which would make it too runny. I hope you enjoy!
lisa young says
How much lemon 🍋 extract to use
LindaSager says
Can’t wait to make this!
Marjorie @APinchOfHealthy says
I hope you enjoy it!💛
Lisa Reneau says
I’m making this right now
Luz De Korum says
We had this as kids too. It’s a very easy and reliable recipe. And it has all the richness anyone could want in a dessert.
Marjorie @APinchOfHealthy says
Glad you are enjoying it!
Terri Clark-Kveton says
I find condensed milk too sweet for my taste so I make something similar and add ricotta cheese and whipped cream with just a touch of sugar. You can also add seasonal fruit like blueberries, or well-drained & chopped pineapple. Turns out really nice.
Debra says
Can I make this for a potluck where it will be out on a table for an hour or two?
Marjorie @APinchOfHealthy says
Hi Debra! I think this would be okay, so long as it stays refrigerated right up until you serve it.
Sarah says
This is delicious, thank you. Super quick and easy, too. Very flavorful, but I did zest 2 lemons instead of one. My only reason for 4 stars is that texture-wise I personally would call it a lemon cream pie rather than a cheesecake. But very good and I would make it again, just not if I’m wanting a cheesecake.
Marjorie @APinchOfHealthy says
I am glad you enjoyed it Sarah!
Susan McGuire says
Our family has made this recipe for years..Add some of can of pie filling to the top, like Cherry,strawberry etc..makes fancy and tasty…
Marjorie @APinchOfHealthy says
That sounds like a yummy addition. I am glad you are enjoying it Susan!
Charlene says
My typical recipe calls for 3 8oz packages of cream cheese, 1 can sweetened condensed milk, and 10″ springform. I bake my cheesecake. Never tried a no bake. Do you think I’ll get the same consistency if I refrigerate?
Marjorie @APinchOfHealthy says
Hi Charlene! I am not sure how to compare the consistency of the 2 since I haven’t make yours. My family has made it this way (my recipe, as written) for decades, all the way back to when I was a kid. And it has worked well consistently for us. I hope you enjoy it, if you decide to try it!