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This easy no bake lemon cheesecake is the perfect burst of flavor for Spring! The best part is you need only 5 ingredients and 10 minutes to make it!
This is one dessert that I completely identify as Spring! It is bright, vibrant and just the right amount of tartness from the lemon. I for one am absolutely obsessed with all things lemon! Lemon bars, lemon pound cake, lemon drop martinis, yes please! So needless to say this cheesecake absolutely fulfilled my lemon craving and then some.
For the crust I used a pre made graham cracker crust I picked up from the store. This saves you a couple of extra steps and really simplifies the dessert. The cheesecake itself is very light and creamy, sweetened with powdered sugar and plenty of lemon juice and zest to give you a nice kick of lemon that is not overpowering! Even my lemon hating husband enjoyed it and that in itself says a LOT!
Can I freeze this no bake lemon cheesecake?
Yes! This lemon cheesecake can be frozen! Just place the whole aluminum foil pie pan in the freezer for an hour and then put in a large freezer safe zip lock bag. Freeze for up to 3 months. Thaw overnight in the fridge.
How to make graham cracker crust?
I was able to pick up a pre made graham cracker crust on sale at the grocery store, but I have made my own countless of times and it truly is very simple! As long as you have graham crackers and butter, you have everything you need to make it. Just place 10 graham cracker sheets in a food processor and pulse until pretty fine crumbs.
You can also do this by placing them in a large zip lock bag, seal it and smash them with your rolling pin. Then place your crumbs in a bowl and add 6 tbsp of melted butter and stir to combine. You can also add 2 tbsp sugar to the graham cracker crumbs if you’d but that’s optional. Then place your moist (I know I hate that word too) crumbs in a pie plate and using a measuring cup press down to make sure it’s tight and compact. Then proceed with the cheesecake filling!
If you really LOVE lemon and want a very prominent flavor then consider swapping out the lemon juice/zest for lemon EXTRACT! I would start with 1 tsp of extract and slowly go up from there to taste. This will definitely give you a much stronger lemon flavor and a nice kick to the palette!
No Bake Lemon Cheesecake
- 1 7 oz pre made graham cracker crust
- 2 8 oz blocks cream cheese softened
- 1 cup powdered sugar
- 1 large lemon zest and juice
- 1 8 oz tub cool whip thawed
- In a bowl of electric mixer, beat cream cheese on medium low speed until creamy.
- Add powdered sugar and beat combine.
- Add in HALF of the cool whip and stir to combine.
- Beat in lemon juice and zest.
- Spread the cream cheese filling on top of the graham cracker crust.
- Top with remaining cool whip.
- Refrigerate for at least 6 hours.
For more lemon flavor:
Starbucks copycat Lemon Pound CakeJump to Recipe