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No Bake Lemon Cheesecake

This no-bake lemon cheesecake features a creamy, velvety filling made from softened cream cheese, fresh lemon juice, and whipped cream, all layered over a crunchy graham cracker crust. The dessert is chilled until set, resulting in a bright, tangy treat with a smooth texture and inviting appearance. Perfect for a quick, refreshing finish to any meal, with minimal fuss and no oven required.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200g g Graham cracker crumbs or crushed digestive biscuits
  • 50g g Melted butter to bind the crust
  • 250g g Cream cheese softened at room temperature
  • 100g g Superfine sugar or granulated sugar, dissolved well
  • 60ml ml Freshly squeezed lemon juice about 2 lemons
  • 1 tsp Lemon zest for extra citrus aroma
  • 200ml ml Heavy cream chilled for whipping

Equipment

  • Springform pan
  • Food processor or plastic bag and rolling pin
  • Mixing bowls
  • Whisk
  • Spatula
  • Microplane or grater

Method
 

  1. Place the graham crackers in a food processor or inside a plastic bag and crush into fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until evenly coated. Press this mixture firmly into the bottom of a springform pan, smoothing it out with the back of a spoon or a glass. Chill in the fridge for 15 minutes to set.
  2. In a large mixing bowl, soften the cream cheese by letting it sit at room temperature for about 10 minutes. Use a whisk to beat it until smooth and creamy, with no lumps.
  3. Add the superfine sugar to the cream cheese and whisk again for about 2 minutes until the mixture is pale and fluffy.
  4. Stir in the freshly squeezed lemon juice and lemon zest, mixing gently until well combined. The mixture will thicken slightly and smell vibrant with citrus.
  5. In a separate bowl, whip the chilled heavy cream with a whisk until soft peaks form, about 3 minutes. It should hold a gentle curl when the whisk is lifted.
  6. Gently fold the whipped cream into the lemon cream cheese mixture in three additions, using a spatula to keep the mixture light and airy.
  7. Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles and ensure an even surface.
  8. Optional: sprinkle extra lemon zest on top or garnish with thin lemon slices for a beautiful presentation. Cover the pan loosely with plastic wrap.
  9. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set and firm to the touch.
  10. Before serving, run a sharp knife around the edges of the pan to loosen the sides, then carefully remove the springform. Slice and enjoy this bright, creamy dessert!

Notes

For an extra burst of lemon flavor, add more zest or top with lemon slices. If you prefer a firmer set, mix in a little gelatin dissolved in warm water before folding in the whipped cream.