Print

Real Deal No Bake Lemon Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This Real Deal No Bake Lemon Cheesecake is a creamy, tangy dessert that combines a buttery graham cracker crust with a luscious lemon-infused cream cheese filling. With no baking required, it’s an easy and refreshing treat perfect for warm days or any occasion when you want a light yet indulgent cheesecake.

Ingredients

For the Crust

  • 2 ¼ cups graham cracker crumbs (270g)
  • ½ cup butter, melted

For the Filling

  • 3 packages cream cheese (24oz or 750g total), full fat
  • 1 ½ cups powdered icing sugar
  • 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
  • Zest of 2 lemons (or 1 lemon for milder flavor)
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream (30-35% fat ONLY)

Instructions

  1. Prepare the Pan: Line a 9-inch springform pan with parchment paper. This step is optional but highly recommended as it makes removing the cheesecake easier once it is set.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom and about half an inch up the sides of the prepared pan, creating an even crust layer.
  3. Beat the Cream Cheese: Using an electric mixer on medium speed, beat the cream cheese in a large bowl until it becomes smooth and creamy, ensuring no lumps remain.
  4. Add Flavorings: Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Continue beating until the mixture is smooth and well combined.
  5. Whip the Cream: In a separate medium-sized bowl, whip the heavy cream on high speed until stiff peaks form. Be careful not to overbeat.
  6. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care to fold slowly to maintain the airiness and prevent deflating the whipped cream.
  7. Adjust to Taste: Taste the filling and add more powdered sugar for sweetness or additional lemon zest if you want a stronger lemon flavor.
  8. Assemble and Chill: Pour the filling into the prepared crust, smoothing the top with a spatula. Cover the pan with plastic wrap or a lid, then refrigerate for at least 6 hours, preferably overnight, until fully set.
  9. Serve: Once set, serve slices with sweetened whipped cream or your favorite topping.

Notes

  • Use full-fat cream cheese and heavy whipping cream for the best texture and flavor.
  • Make sure your cream cheese is softened to room temperature before mixing for a lump-free filling.
  • If you prefer, you can substitute graham cracker crumbs with digestive biscuits crumbs.
  • For a milder lemon flavor, use zest from only one lemon instead of two.
  • Refrigeration time is key – ensure the cheesecake is fully set before serving to achieve the right firmness.
  • Serve chilled; leftovers keep well covered in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/real-deal-no-bake-lemon-cheesecake-recipe/