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Easy No Bake Lemon Cheesecake

This No Bake Lemon Cheesecake is an easy and delicious dessert that doesn’t require an oven. It’s a creamy, tangy, and bursting with flavor dessert that is perfect for any family or friend get together or just because!

Cheesecake on a black cake stand.


 

One of the best reasons for making a no-bake cheesecake is that it is so easy to make. While it does require some time to chill and set, the recipe itself is straightforward and does not require any special equipment or techniques.

No Bake Cheesecakes are one of our favorite desserts, from this tasty Tiramisu Cheesecake to a Coffee Cheesecake to even everyones favorite Brownie Cheesecake Parfait.

The ingredients needed to make a Lemon Cheesecake

  • Crumbs – graham cracker crumbs or even cookie crumbs. If you prefer you could even use a pre-made graham cracker crust
  • Butter – melted
  • Cream cheese – whole fat cream cheese
  • Powdered sugar – also known as icing sugar or confectioners’ sugar
  • Cream – whole, heavy or whipping cream with at least 30% fat content
  • Lemon – lemon juice and lemon zest
  • Gelatine – powdered or leaf gelatine
  • Milk – whole or 2% milk

Blueberry Topping

  • Blueberries – fresh or frozen blueberries
  • Sugar – granulated sugar
  • Cornstarch – used for thickening the sauce
  • Water
  • Lemon juice – fresh lemon juice

I topped my cheesecake with a blueberry sauce although if you prefer you can leave it plain and fancy it up with grated white chocolate or even lemon slices and fresh berries.

A slice of orange cheesecake on a black plate.

It’s always a good idea to remove the cream cheese from the fridge about 30 minutes before using, it will cream easier when beaten.

How to make a No Bake Lemon Cheesecake recipe

Mix the cookie crumbs and melted butter until combined, then press down on the bottom of a springform pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while you make the filling.

cookie crumb on the bottom of the cake pan.

In a medium bowl or bowl of a stand mixer with the paddle attachment, beat together the cream cheese, sugar, zest and juice until creamy. Set aside.

cream cheese, sugar, zest and juice in a silver mixing bowl.

In a large bowl with a hand mixer or stand mixer with the whisk attachment beat the cold cream until stiff peaks appear, set aside.

Cream whipped until thick peaks appear.

In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.

the gelatine in a pot before and after made.

Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine

some cream cheese mixture combined with the gelatine.

Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.

cream cheese and whipped cream mixed together in a white bowl.

Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate until firm. Before serving top with the blueberry filling if desired.

cheesecake mixture on the crumb mixture.

How to make a Berry Sauce

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate to chill and thicken.

making the blueberry sauce in silver pot.

Variations

The most delicious variation for this recipe would be an Orange no bake cheesecake, it was so good, just substitute orange for the lemon, I’m lime would make a good substitution also!

What is the difference between No Bake and Baked Cheesecake?

Baked Cheesecake has eggs in the recipe and it is baked sometimes using a water bath. Once it has cooled to room temperature it is chilled in the fridge. 

A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture almost like a mousse. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake! A no-bake is definitely easier to make!

What is the difference between zest and juice?

The zest, the yellow or orange part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure citrus flavour.

Whereas the citrus juice, has the acidic, tart taste of the fruit. So depending on what you prefer you can either use one or both when baking. For this recipe I used both.

If you prefer the flavour of lemons rather than oranges that will work also, or even mandarin orange or lime would be a nice change.

Orange cheesecake on a glass cake stand with a slice on a black plate.

What are the best crumbs to use?

To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also!

Naturally when you make a no bake cheesecake you usually and should make a crumb crust because a baked crust will just become soggy because of the higher fat content in a no-bake.

Leaf or Powdered Gelatine

It’s up to you if you want to use leaf or powdered gelatine, four gelatine leaves are equal to 3 teaspoons of powdered gelatine (8 grams).

Leaf gelatine is very popular and used by most people here in Italy, although I have used powdered also which I actually use in this Cheesecake Recipe. Although they say leaf gelatine gives you a smoother and clearer texture.

How to dissolve Gelatine

In a small pot add a small amount of the liquid that you are using in the recipe, usually about 2-4 tablespoons is all you need.

Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 1 minute. Heat the mixture just to dissolve the gelatine (never let it come to a boil). Add a little of the creamed ingredients to the gelatine mixture to cool it down before adding to your filling.

To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.

Cake on a black plate with a slice on a black plate.

Substitute for Gelatine

If you don’t like to use gelatine then you can substitute with powdered agar in equal amounts. This recipe calls for 1 1/4 tablespoons of gelatine, so you would use 1 1/4 tablespoons of agar powder instead.

How to store the no-baked cheesecake

Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for up to five days in the refrigerator.

Can you freeze cheesecake?

Yes it can be frozen, I would freeze the cake without the topping or caramel sauce, those can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing.

It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight. 

A slice of cake with blueberry sauce on a black plate.

So if you love Lemon or know someone who does why not give it a try and indulge in the creamy, tangy goodness of a no-bake lemon cheesecake? And of course let me know how it goes. Enjoy!

Cake on a black plate with a slice with blueberry sauce on a black plate.

Easy No Bake Lemon Cheesecake

Rosemary Molloy
This Easy No Bake Lemon Cheesecake is creamy and perfectly lemony. A lemon lovers dream dessert.
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 537 kcal

Ingredients
 
 

FOR THE CHEESECAKE

  • 1 ¾ cups cookie crumbs (digestive or graham cracker crumbs)
  • ¼ cup + 1 tablespoon butter (melted)
  • 14½ ounces cream cheese (whole)
  • ¾ cups powdered/icing sugar
  • cups whole/whipping/heavy cream (cold)
  • zest 2 lemons (approximately 1 ½ tablespoons)
  • juice 2 lemons (approximately 4 tablespoons)
  • 1 ¼ tablespoons powdered gelatine
  • 2 tablespoons milk (I use 2%)

BLUEBERRY TOPPING

  • ¾-1 cup blueberries (fresh or frozen)
  • ¼ cup granulated sugar (+ 2 tablespoons if you prefer extra sweet)
  • ½ tablespoons corn starch
  • 2 tablespoons water
  • ½ tablespoon lemon juice

Instructions
 

FOR THE CHEESECAKE

  • Mix the cookie crumbs and melted butter until combined, then press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while you make the filling.
  • In a medium bowl beat together the cream cheese, sugar, zest and juice until creamy. Set aside.
  • In a large bowl beat the cold cream until stiff peaks appear, set aside
  • In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine.
  • Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
  • Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even  better overnight. Before serving top with the blueberry sauce if desired.

FOR THE BLUEBERRY TOPPING

  • In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate 1-2 hours. It will thicken as it cools.

Notes

To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.
If you don’t like to use gelatine then you can substitute with powdered agar in equal amounts. This recipe calls for 1 1/4 tablespoons of gelatine, so you would use 1 1/4 tablespoons of agar powder instead.
If you prefer you can use the same amounts of orange, madarine orange or even lime. I just made this with orange for Christmas and I drizzled it with melted white chocolate before serving. So good!
Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for up to five days in the refrigerator.
It’s best to freeze the cake without the topping or caramel sauce, those can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing.
It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight. 

Nutrition

Calories: 537kcal | Carbohydrates: 37g | Protein: 5g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 118mg | Sodium: 371mg | Potassium: 152mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1607IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

12 Comments

  1. Absolutely amazing. It’s just the right amount of lemon, fluffy, light and absolutely scrumptious . This is on my repeat list. Thank you Rosemary!

  2. I just made a similar cheesecake with similar ingredients plus buttermilk. However there was no lemon which I love I will def try this one. It looks amazing.

  3. Hi Rosemary, I love your recipes! They always work for me & I tell people about your sight all the time. Can’t wait to make this cheesecake as cheesecake is one of my favourites.
    Have a happy New Year!!

  4. I’m not to happy with the results. The gelatin clumped up when I added it to the cream cheese mixture, it was not smooth at all. I think i need more milk?

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