No-Bake Lemon Cheesecake

Why Make This Recipe

This No-Bake Lemon Cheesecake is the perfect dessert for anyone who loves a refreshing and creamy treat. It’s easy to make and doesn’t require an oven, which is great for hot days or quick gatherings. The combination of tangy lemon and sweet cream cheese creates a delightful flavor that everyone will enjoy. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen.

How to Make No-Bake Lemon Cheesecake

Ingredients

• 2 (8 ounce) cream cheese, room temperature
• 1 (14 ounce) can of Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• Graham Cracker Crust
• 1 batch of cooled lemon curd
• Homemade Whipped Cream or Cool Whip

Directions

1. In a bowl, blend cream cheese and sweetened condensed milk until creamy and smooth.
2. Add lemon juice and vanilla, then blend well until the mixture thickens.
3. Pour the mixture into a prepared graham cracker crust.
4. Top with 1/2 to 3/4 of the lemon curd mixture.
5. Chill for 2 hours or overnight.
6. For the best slicing results, freeze for 2 hours or overnight.
7. Slice and enjoy with a scoop of homemade whipped cream.

How to Serve No-Bake Lemon Cheesecake

Serve the No-Bake Lemon Cheesecake chilled. It’s perfect on its own but pairs beautifully with a dollop of homemade whipped cream or Cool Whip. You can also add fresh berries or mint leaves for an extra touch.

How to Store No-Bake Lemon Cheesecake

This cheesecake should be stored in the refrigerator. Cover it with plastic wrap or keep it in an airtight container to maintain its freshness. It can last up to 5 days in the fridge. If you have leftovers, you can freeze individual slices. Just make sure to wrap them tightly.

Tips to Make No-Bake Lemon Cheesecake

• Make sure the cream cheese is at room temperature to ensure a smooth mixture.
• For a more intense lemon flavor, add extra lemon juice or zest.
• If you prefer a sweeter cheesecake, adjust the amount of sweetened condensed milk.
• Let the cheesecake chill for the full time to set properly.

Variation

You can customize this cheesecake by using flavored yogurt instead of cream cheese for a lighter version. You can also try different fruit curds, like blueberry or raspberry, for a tasty twist.

FAQs

Q: Can I use a store-bought crust instead of making my own?
A: Yes, a store-bought graham cracker crust works just fine and saves you time!

Q: How long does the cheesecake need to chill?
A: It needs to chill for at least 2 hours, but overnight is best for the best texture.

Q: Can I make this cheesecake dairy-free?
A: You can try using dairy-free cream cheese and sweetened condensed milk alternatives to make it dairy-free.

No-Bake Lemon Cheesecake

A refreshing and creamy No-Bake Lemon Cheesecake that's easy to make and perfect for any occasion. This delightful dessert features a blend of tangy lemon and sweet cream cheese, topped with lemon curd and served chilled.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cheesecake Filling

• 2 packages cream cheese, room temperature Make sure the cream cheese is at room temperature for a smooth mixture.
• 1 can Sweetened Condensed Milk (14 ounce) Adjust the amount for sweeter cheesecake if desired.
• 1/3 cup lemon juice For a more intense lemon flavor, add extra lemon juice or zest.
• 1 teaspoon vanilla extract

Crust Topping

• 1 batch cooled lemon curd Top with 1/2 to 3/4 of the lemon curd mixture.
• 1 batch Graham Cracker Crust You can use a store-bought crust to save time.
• to taste Homemade Whipped Cream or Cool Whip Optional for serving.

Method

 

Preparation

1. In a bowl, blend cream cheese and sweetened condensed milk until creamy and smooth.
2. Add lemon juice and vanilla, then blend well until the mixture thickens.
3. Pour the mixture into a prepared graham cracker crust.
4. Top with 1/2 to 3/4 of the lemon curd mixture.
5. Chill for 2 hours or overnight. For the best slicing results, freeze for 2 hours or overnight.
6. Slice and enjoy with a scoop of homemade whipped cream.

Notes

Store in the refrigerator covered with plastic wrap or in an airtight container to maintain freshness. Can last up to 5 days. Leftovers can be frozen if wrapped tightly.