Why You’ll Love No Bake Lemon Cheesecake Recipe

You don’t have to use the oven, so it’s ideal for warm days.
Real lemon juice and zest give bright, fresh citrus flavor.
The texture is creamy yet firm — it holds up nicely while still being light.
It’s elegant enough for special occasions but simple enough for weeknight desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Vanilla wafer crumbs
Sugar
Pinch of salt
Unsalted butter, melted

Cheesecake Filling

Fresh squeezed lemon juice
Unflavored gelatin
Sweetened condensed milk
Cream cheese, at room temperature
Sugar
Sour cream
Lemon zest
Heavy whipping cream (cold)
Powdered sugar

Whipped Cream Topping

Heavy whipping cream (cold)
Powdered sugar
Vanilla extract

Directions

Make the crust. In a bowl, combine the vanilla wafer crumbs, sugar, and salt. Pour in the melted butter and mix until well combined. Press this mixture into the bottom and slightly up the sides of a 9‑inch springform pan. Chill in the refrigerator.
Bloom the gelatin. Sprinkle the unflavored gelatin over the fresh lemon juice and let it sit for 4–5 minutes. Then gently heat (for example, in the microwave for 10–20 seconds) until smooth and melted.
Mix condensed milk with lemon mixture. Stir the sweetened condensed milk into the warmed lemon‑gelatin mixture. Let it cool somewhat.
Beat cream cheese and sugar. In a mixing bowl, beat together room‑temperature cream cheese and sugar until smooth.
Add sour cream and zest. Mix in the sour cream and lemon zest until fully combined.
Incorporate lemon mixture. Pour in the cooled lemon‑gelatin‑condensed milk mixture and mix until smooth.
Whip cream. In a separate bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
Fold whipped cream into filling. Gently fold the whipped cream into the cream cheese mixture in two parts, being careful not to deflate it.
Assemble and chill. Spread the filling evenly over the prepared crust. Refrigerate for at least 5–6 hours (or overnight) until fully set.
Finish and decorate. Remove the cheesecake from the springform pan. Whip up the topping (heavy cream, powdered sugar, vanilla) until stiff peaks form, then pipe or spread around the edges. Garnish with lemon slices, fresh fruit, mint, or your preferred toppings. Chill until ready to serve.

Servings and timing

Yield: about 12–14 slices
Prep time: ~ 1 hour 15 minutes
Chill time: 5 hours
Total time: ~ 6 hours 15 minutes

Variations

Graham cracker crust: Swap vanilla wafer crumbs for graham cracker crumbs or digestive biscuits.
Berry topping: Add a mixed berry compote or fresh berries on top.
Lime version: Substitute lime juice and zest for lemon for a lime cheesecake.
No gelatin version: You could try replacing gelatin with agar‑agar, but texture may differ.
Citrus twist: Add a bit of orange or lime zest along with lemon for more complexity.

Storage/Reheating

Refrigerator: Store the fully set cheesecake (whole or slices) in an airtight container or wrapped (with care around whipped cream) for up to 5 days.
Freezer: Freeze the whole cheesecake (after firming it up) or individual slices, each wrapped well, for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

What kind of gelatin should I use?

Use unflavored powdered gelatin. It’s ideal for setting the filling without altering the flavor dramatically.

Can I omit the gelatin?

You can try, but the filling may not set firmly and could be too soft or runny.

Why is fresh lemon juice important?

Fresh lemon juice and zest provide brighter, more authentic flavor than bottled lemon juice.

Can I use reduced‑fat cream cheese?

It’s best to use full‑fat brick‑style cream cheese; lower fat options may affect texture and firmness.

Why did my filling turn out lumpy?

If your cream cheese was too cold or not fully softened, lumps can form. Always start with room temperature cream cheese.

How to avoid over‑whipping the cream?

Stop whipping once stiff peaks form; overwhipping may cause it to curdle or lose smoothness.

How long should it chill before serving?

At least 5 to 6 hours, though overnight chilling is better for full set and flavor integration.

Can I make this in advance?

Yes — this is a great make‑ahead dessert. Make a day ahead and garnish just before serving.

Can I make it in a smaller pan?

You can use an 8‑inch pan, but the cheesecake will be taller. Adjust chilling time if needed.

What toppings work best?

Fresh fruit (berries, lemon slices), fruit compotes, or even a thin drizzle of lemon curd complement it beautifully.

Conclusion

This no bake lemon cheesecake is an elegant, refreshing dessert that delivers creamy texture and bright citrus flavor without ever turning on your oven. With a simple crust, luscious filling, and light topping, it’s perfect for gatherings or just a special treat at home. Make it ahead, chill it well, add a garnish you love, and enjoy a slice of delightful lemony indulgence.