Slice of no bake lemon cheesecake on a white plate

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!

Course Dessert
Cuisine American
Keyword no bake lemon cheesecake, no bake lemon pie
Prep Time 14 minutes
Chill time 3 hours
Total Time 3 hours 14 minutes
Servings 8
Author Marjorie @APinchOfHealthy



  • 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


  1. 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).

  2. Transfer to a graham cracker crust.
  3. Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.

  4. 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.