Sometimes the best desserts happen when you don’t even turn on the oven. This no-bake lemon cheesecake brings all that creamy, tangy brightness without any fuss, and it’s become one of those go-to recipes when you need something impressive but simple.
Picture silky cream cheese meeting fresh lemon juice and zest, all folded into a cloud of whipped cream. The graham cracker crust holds together with just butter and a little sugarno baking required. It sets up perfectly in the fridge while you handle everything else, and the lemon flavor gets more vibrant as it chills.
Started making no-bake desserts back in 2018 when my oven broke during a dinner party prep. My friend Sarah took one bite of this version and said it tasted like sunshine in a slice. The secret I discovered? Adding a pinch of salt to the filling makes that lemon pop without being too sharp. Never fails to get requests for the recipe.
PrintNo-Bake Lemon Cheesecake: Quick Fun Delicious Desserts
This no-bake lemon cheesecake is a super easy delicious dessert that combines creamy lemon pudding cheesecake flavor with quick fun desserts. Perfect for a gentle cake recipe anyone can enjoy without baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 14 Slices 1x
- Category: Dessert
- Method: Stovetop
Ingredients
- 300 g shortbread biscuits
- 100 g unsalted butter
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml lemon juice about 3 lemons
- 150 ml double cream
- 2 tbsp icing sugar
- Lemon slices
- Lemon zest
Instructions
- Crush the shortbread biscuits until fine and melt the unsalted butter, then mix them together to form the base. Press this base firmly into the bottom of an 8 inch or 20 cm deep springform tin.
- In a large bowl or stand mixer, blend the cream cheese and icing sugar until smooth. Gradually whisk in the double cream, then pour in the lemon juice while continuing to whisk until the mixture thickens well, folding gently to even it out.
- Spread the cheesecake mixture over the biscuit base and chill in the refrigerator for a minimum of 5 to 6 hours, preferably overnight, to fully set.
- To decorate, whip the additional double cream with icing sugar until it holds shape, pipe this over the cheesecake, then garnish each slice with lemon slices and sprinkle lemon zest on top.
Notes
- I use this cake tin This cheesecake will last 3+ days in the fridge This cheesecake can freeze for 3+ months I use these piping bags I use this piping tip for the decoration Make sure to use full-fat ingredients
Nutrition
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 90 mg
Why You’ll Fall for This Creamy Dream
This no bake lemon cheesecake captures everything I love about working with citrus – that bright, clean flavor that cuts through rich cream cheese without overwhelming your palate. The shortbread biscuit base adds a buttery crunch that perfectly balances the silky filling, and the whole thing comes together in about 15 minutes of actual work.
What makes this one of my favorite super easy delicious desserts is how the flavors develop as it sets. The lemon juice doesn’t just add tartness – it actually helps the cream thicken naturally, creating that perfect spoonable texture without any gelatin or complicated techniques.
Pro Tip: The overnight chill time isn’t just for setting – it’s when the lemon zest releases its oils and the flavors meld into something truly special.
Your Essential Ingredients and Tools
The beauty of this recipe lies in its simplicity. Your cream cheese should be at room temperature – this prevents lumps and makes whisking so much easier. I always use full-fat cream cheese and double cream because they create that luxurious texture we’re after.
Fresh lemon juice is non-negotiable here. Those 3 lemons will give you the perfect amount of brightness, and you’ll want to save some zest for decoration. The shortbread biscuits create a sturdier base than regular digestives, holding up beautifully when you slice.
- Stand mixer or hand whisk: Either works perfectly for the cream cheese mixture
- 8-inch springform tin: Makes removal so much cleaner
- Food processor: For crushing those biscuits to fine crumbs
How the Magic Happens Step by Step
Start with your biscuit base – those shortbread biscuits need to become fine, even crumbs. I pulse them in short bursts to avoid creating powder. Once you add the melted butter, the mixture should hold together when squeezed but still look crumbly.
The filling technique is where this lemon pudding cheesecake really shines. Cream cheese and icing sugar first, whisked until completely smooth. Then gradually add the double cream, watching as it thickens. The lemon juice goes in once you see soft peaks forming – this timing prevents the mixture from becoming grainy.
| Step | Time | What to Watch For |
|---|---|---|
| Biscuit prep | 5 minutes | Fine, even crumbs |
| Cream cheese mixing | 3 minutes | Completely smooth, no lumps |
| Adding cream | 4 minutes | Soft peaks forming |
| Final whisking | 2 minutes | Very thick, holds its shape |
When Things Don’t Go According to Plan
Sometimes the mixture can look a bit grainy after adding lemon juice – this usually happens if your cream cheese was too cold or you added the lemon too quickly. Simply fold it gently with a spatula and let it sit for 5 minutes; it often smooths out on its own.
If your cheesecake feels too soft after the minimum setting time, give it a few more hours. The texture continues to firm up, and patience really pays off here. I’ve learned that rushing this part never leads to clean slices.
Note: Cracks on top aren’t a disaster – they happen when the mixture is whisked too vigorously. Simply cover with your cream decoration and nobody will ever know.
Making It Your Own
While this recipe is perfection as written, there’s room for small tweaks. Swap the shortbread biscuits for digestives if that’s what you have, or try gingersnaps for a spicy contrast to the lemon. The filling can handle these base changes beautifully.
For the decoration, I sometimes add a thin layer of lemon curd between the base and filling, or fold fresh berries into the cream topping. These small touches make it feel completely personalized without changing the fundamental character.
| Original | Easy Swap | Flavor Result |
|---|---|---|
| Shortbread biscuits | Digestive biscuits | Slightly less sweet base |
| Fresh lemon juice | Lemon juice + lime juice | More complex citrus |
| Plain decoration | Berry garnish | Extra color and tartness |
Serving and Storage Secrets
This cheesecake slices beautifully when properly set – I run a knife under warm water and wipe it clean between cuts for those professional-looking slices. The springform tin makes removal effortless, and the decoration can be piped just before serving or up to a day ahead.
Storage is wonderfully flexible. Covered in the fridge, it stays perfect for 3-4 days, actually improving in flavor. For longer storage, it freezes beautifully for up to 3 months – just thaw overnight in the fridge before serving.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigerated (covered) | 3-4 days | Daily enjoyment |
| Frozen (wrapped well) | 3+ months | Make-ahead entertaining |
| Room temperature | 2 hours max | Serving only |
Expert Says
No bake lemon cheesecake benefits from the use of gelatin or stabilizers to achieve a smooth, firm texture without baking. The acidity of lemon juice also helps balance the richness of cream cheese, enhancing flavor while aiding in the setting process for a refreshing and light dessert.
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Perfecting the No-Bake Lemon Cheesecake
I must have tested this no-bake lemon cheesecake recipe at least a dozen times, learning from every wobbly set and overly tangy bite. With patience and plenty of tasting, it finally balances creamy richness and bright citrus just righta refreshing, no-fuss dessert that feels like a small, sunny celebration.
FAQs ( No-Bake Lemon Cheesecake )
How long does the cheesecake need to chill?
This recipe benefits from at least 4 hours of chilling, but overnight is best to allow the flavors to fully develop and the texture to set firm. Keep it covered in the fridge to avoid absorbing other odors. Proper chilling ensures a creamy, sliceable finish without freezer damage.
Can I use different crusts for this no-bake dessert?
Yes, you can substitute the usual graham cracker crust with crushed digestive biscuits or even a nut-based crust for a richer taste. Just make sure to press the crust firmly and chill it before adding the filling to keep it from becoming soggy. This keeps the base crisp and supports the soft filling nicely.
What are the best ways to get a smooth filling?
For a smooth filling, use full-fat cream cheese at room temperature and beat it well before adding other ingredients. Sifting powdered sugar helps avoid lumps, and folding in whipped cream gently preserves airiness. Patience when mixing ensures a silky texture without graininess.
Can I make this dessert a day ahead?
Absolutely, preparing this meal a day in advance is ideal. It allows the flavors to meld and the filling to firm up perfectly. Just store it tightly covered in the fridge, and bring it out 15 minutes before serving for the best texture and taste.
How do I avoid lemon curd becoming too runny?
Use fresh lemon juice and cook the curd gently until it thickens to coat the back of a spoon. Cooling completely before folding it into the filling helps maintain stability. Avoid adding too much juice or liquid ingredients to keep the texture just right for this dessert.
This no bake lemon cheesecake delivers everything you could want in just 15 minutes of hands-on time. The silky texture, that perfect balance of tart and creamy, and the way it sets up beautifully overnight – you’ll love how effortlessly elegant it turns out. Fresh lemon zest really makes the difference here, releasing those bright oils that transform simple ingredients into something special.
For storage, this keeps perfectly for up to four days covered in the fridge, and actually tastes even better on day two when all those flavors have had time to meld together.
I’d love to see how yours turns out – tag me if you share photos! Did you grow up with lemon desserts that remind you of special occasions? There’s something so comforting about that bright, creamy combination. Save this recipe for your next gathering, or better yet, make it just because you deserve something delightfully homemade and refreshing.
