Description
A refreshing, creamy, and tangy no-bake lemon cheesecake that requires no oven. Perfect for hot weather, this dessert is easy to make ahead, uses simple ingredients, and delivers a professional finish with a buttery graham cracker crust and silky lemon filling.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 2 (8-ounce) blocks full-fat cream cheese, softened to room temperature
- 1 ½ cups heavy whipping cream, cold
- 1 cup confectioners’ sugar
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
- 1 packet (2 ¼ teaspoons) unflavored gelatin (optional but recommended)
- ¼ cup cold water (for blooming gelatin)
Instructions
- Crush graham crackers into fine crumbs and place in a medium bowl.
- Melt the unsalted butter and pour it over the crumbs.
- Add the granulated sugar and mix until the crumbs resemble damp sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while making the filling.
- If using gelatin, sprinkle powder over cold water and let sit for 5 minutes. Microwave for 10-15 seconds until liquid and set aside to cool slightly.
- Beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 2-3 minutes until smooth. Scrape down the sides.
- Add confectioners’ sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat on low to combine, then medium-high for 2 minutes until light and fluffy. If using gelatin, mix it in now.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining cream until just combined.
- Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, run a hot knife around the edge to release the springform ring. Garnish with extra zest or berries if desired.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Keep heavy cream and mixing bowls cold for best whipping results. Use fresh lemon juice for the best flavor; bottled juice can have a metallic aftertaste. Gelatin is recommended for warm weather to ensure the cake holds its shape. For a gluten-free version, use gluten-free graham crackers or almond flour. For dairy-free, substitute with coconut cream and dairy-free cream cheese.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 24
- Sodium: 220
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, lemon cheesecake, summer dessert, make ahead dessert, easy dessert, gluten-free option, dairy-free option