recipe

No-Bake Lemon Cheesecake: the refreshing, zesty dessert recipe

Total time: 45 Min + Chilling time
Difficulty: Low
Serves: 10 people
By Cookist
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This No-Bake Lemon Cheesecake is an easy, refreshing, and bright dessert. It’s a perfect recipe for summer—it’s tangy and tart yet sweet, with a creamy filling and crunchy crust. To make it, you whip together the creamy filling and pour it into the crushed cookie crust. It’s topped with a lemony syrup.

The cheesecake does not need to be baked and sets in the fridge, which makes it perfect for those times when you need to make a dessert ahead of time. It’s made without condensed milk so you control the sugar you add to the dessert. Homemade with no artificial flavors, you'll love it!

How To Make No-Bake Lemon Cheesecake

First, we prepare the cheesecake base. Pulse the digestive biscuits or cookies in a food processor until it resembles fine crumbs. Transfer the cookies into the bowl add the melted butter and mix well. Use this mixture to create a cookie base in a baking tin. Set in the fridge for at least 15 minutes while you prepare the filling. Prepare the gelatin sheets by placing them in cold water. Set aside.

Now make the filling. Mix the whipping cream with the mixer and set it aside. Beat the cream cheese, powdered sugar, and lemon zest. Add the whipped cream and mix again until well combined. Stir the gelatin and lemon juice into the cream cheese mixture. Once the biscuit crust is set, add the filling and allow to set again in the fridge for at least 3 hours.

Make the lemon syrup by whisking together the water, lemon juice, sugar, and corn starch over medium heat until it thickens. Allow to cool completely. Once cooled, pour it over the cream cheesecake and set it in the fridge for 30 minutes. If it’s still too soft, leave it in the fridge until it’s firm.

Tips

To make it without gelatin, use heavy (thickened cream) instead of whipping cream.

For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.

Make a low-carb cheesecake, by blitzing together 1 ¼ cups of almond flour, 3 tablespoons coconut flour, 3 tablespoons cocoa powder, ¼ tsp stevia powder, ¼ tsp ground cinnamon, and 6 tablespoons butter.

Make this no-bake lemon cheesecake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars.

To make a vegan version, use vegan butter, vegan cream cheese, coconut cream, and gelatin (or lemon jelly) in place of the lemon curd.

To make this lemon cheesecake keto, use a keto-friendly sugar replacer for the filling. Make the crust with coconut flour, almond flour, and butter and bake until golden.

Can You Add Toppings To The No-Bake Lemon Cheesecake?

There are so many delicious ways to top the cheesecake. If you don’t like the lemon syrup, try any of the following toppings:

  • Dollops of fresh whipped cream
  • Fresh fruits (slices of strawberries, blueberries, chopped mango)
  • Fruit compote (strawberry, blueberry, raspberry)
  • Chocolate sauce
  • Caramel sauce

How To Store No-Bake Lemon Cheesecake

The cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days. Or you can store it in the freezer (in an airtight container). You can even serve it frozen too!

Can You Freeze No-Bake Lemon Cheesecake?

This no-bake cheesecake can be frozen! Make sure to freeze it before adding the lemon syrup. Store in a container for up to 3 months. To serve them, thaw in the refrigerator and add the topping just before serving.

More Lemon Desserts You'll Like

Ingredients
for the crust
Dry biscuits (graham crackers)
300 g
butter, melted
150 g (3/4 cup)
for the cream
Gelatin
8 g
Water
Whipping cream
300 ml (1 1/4 cups)
Cream Cheese
800 g (3 1/2 cups)
Powdered sugar
60 g (1/2 cup)
lemon, zest and juice
1
for the lemon topping
Water
140 ml (1/2 cup)
Lemon juice
90 ml (1/2 cup)
Sugar
80 g (1/2 cup)
Cornstarch
15 g (1/4 cup)

Instructions

For the cheesecake base, add the graham crackers in a food processor.

Process for about a minute or until finely ground. Transfer the crushed cookies into the bowl.

Add the melted butter and mix well.

Pour the graham cracker mixture into a 24-cm diameter pan and level it all over the bottom of the pan so that it remains smooth and compact, about 2 inches. Transfer to the fridge for at least 15 minutes.

In the meantime, take the gelatin sheets and put them soak in cold water.

For the filling, mix the whipping cream with the mixer and set it aside.

In a bowl with cream cheese add the powdered sugar.

Grate the lemon until you get enough zest to flavor the filling, then beat until combined.

Add the previously whipped cream.

Scrape down the sides of the bowl and beat it with the electric mixer.

In a small saucepan, pour the juice of one lemon and the gelatin. Let it simmer for few seconds until melted.

Pour the gelatin mixture into the cream cheese bowl.

Mix until all is well combined.

Pour the cream cheese mixture into a baking pan with the graham cracker crust, then smooth it out with a spatula or spoon. Transfer to the fridge for 3 hours.

In a saucepan, add the water, lemon juice and sugar.

Add the cornstarch.

Mix well with a whisk, increase the heat and stir again for 4-5 minutes until thickens. Remove from the heat and let it cool.

Remove the cheesecake from the fridge and pour the lemon syrup over the refrigerated cream.

Spread it evenly. Transfer the lemon cheesecake to the fridge for 30 minutes to firm.

Once firm, loosen the lemon cheesecake from the baking pan and garnish it with thin lemon slices.

Slice the no-bake lemon cheesecake with a warm knife and serve. Enjoy!

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