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 cheesecake’s 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

🍋 Enjoy a Simple No Bake Lemon Cheesecake that delivers a creamy, zesty experience without the fuss of baking, perfect for spring and summer days!
🥄 With only 4 key ingredients, indulge in a dessert that’s both refreshing and easy to prepare, making it ideal for any gathering.

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. Crust: 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. Filling: 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. Assembly: 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. Serving: 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