What ingredients do I need for a no-bake lemon cheesecake?

You will need graham cracker crumbs, melted unsalted butter, full-fat cream cheese (softened), powdered sugar, fresh lemon juice and zest, vanilla extract, and heavy whipping cream (at least 35% fat). Each ingredient plays a role in achieving the perfect texture and flavor balance.

How do I prepare the crust for a no-bake lemon cheesecake?

Mix graham cracker crumbs with melted butter, salt, and optional lemon zest. Press the mixture firmly into the bottom and sides of a springform pan. Chilling it in the refrigerator or freezing it helps set the crust, although you can bake it briefly for a firmer texture.

How should I make the filling for a no-bake lemon cheesecake?

Beat the room-temperature cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla extract, mixing well. Whip heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture to retain an airy texture.

Can I substitute heavy cream with light cream or non-dairy alternatives?

Heavy whipping cream is critical for the cheesecakes firmness and texture. Substituting it with light cream or non-dairy options often results in a softer filling that may not set properly. For vegan options, specialized non-dairy creamers designed for whipping are recommended, though texture will vary.

No Bake Lemon Cheesecake: Easy 4-Ingredient Recipe

Description

🍋 This Simple No Bake Lemon Cheesecake is a light and refreshing treat perfect for warm weather gatherings, offering a balance of creamy texture and a bright lemony zing.
🥄 With just four main ingredients, you can easily whip up this delightful dessert without the need for an oven, making it both a time-saver and a showstopper at any event.

Ingredients

Scale

2¼ cups graham cracker crumbs
½ cup melted butter
Pinch of salt
1 teaspoon lemon zest (optional)
3 (8 oz each) packages of full-fat cream cheese, softened to room temperature
1½ cups powdered sugar
3 tablespoons fresh squeezed lemon juice (from about 2 large lemons)
Zest of 2 lemons, with some reserved for garnish
1 teaspoon vanilla extract
¾ cup heavy whipping cream (at least 35% fat), chilled
Lemon curd (optional)
Sweetened whipped cream (optional)
Lemon slices and zest for garnish (optional)

Instructions

1. Combine graham cracker crumbs, melted butter, salt, and optional lemon zest. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. For a firmer crust, optionally bake at 350°F for 8-10 minutes and let cool.
2. Beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract; mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture to maintain fluffiness.
3. Pour the filling into the prepared crust and smooth the top. Cover and refrigerate for a minimum of 6 hours or overnight for best structure and flavor.
4. Optionally spread lemon curd over the set cheesecake and chill for an additional 30 minutes. Run a knife along the edges before loosening the springform pan sides. Slice and garnish with whipped cream and lemon slices.

Notes

🧀 Use full-fat block cream cheese for the best texture. Light or fat-free versions are not recommended.
🌡️ Ensure cream cheese is at room temperature to avoid lumps and achieve a smooth filling.
🍦 Heavy whipping cream must be at least 35% fat to achieve the correct texture.

Prep Time: 20 minutes
Chilling Time: 6 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/8 of cheesecake
Calories: 437
Sugar: 18.2g
Sodium: 370mg
Fat: 34.3g
Saturated Fat: 19.5g
Unsaturated Fat: 14.8g
Trans Fat: 0g
Carbohydrates: 28.8g
Fiber: 0.6g
Protein: 5g
Cholesterol: 103mg