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Home » Desserts » No-Bake Desserts » Easy No Bake Lemon Cheesecake

Easy No Bake Lemon Cheesecake

Last Updated May 3, 2021. Published May 3, 2021 By Rosemary 6 Comments

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This Easy No Bake Lemon Cheesecake is creamy and perfectly lemony. A lemon lovers dream dessert. So quick and easy it can be made for any and all occasions!

lemon cheesecake on a black stand.

How to make it

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

cookie crumb on the bottom of the cake pan.

In a medium bowl 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 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 4-5 hours or even  better overnight. 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 1-2 hours. It will thicken as it cools.

making the blueberry sauce in silver pot.

What is the difference between No Bake and Baked Cheesecake?

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

lemon cheese cake on a black stand with a piece 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.

lemon cheesecake on a blackplate and a piece 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

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. 

More Delicious Cheesecake Recipes

Toffee Caramel No Bake Cheesecake

No Bake Tiramisu Cheesecake

No Bake Mixed Berry Cheesecake

Coffee Cheesecake

So if you love Lemon or know someone who does why not make this delicious Easy No Bake Lemon Cheesecake, and let me know how it goes. Enjoy!

a slice of cheesecake with blueberry topping on a black plate with a fork.
lemon cheesecake on a blackplate and a piece 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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Chilling Time 5 hrs
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) (410 grams)
  • ¾ cups powdered/icing sugar
  • 1½ 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.
  • 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 filling 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.

Nutrition

Calories: 537kcalCarbohydrates: 37gProtein: 5gFat: 42gSaturated Fat: 22gCholesterol: 118mgSodium: 371mgPotassium: 152mgFiber: 1gSugar: 25gVitamin A: 1607IUVitamin C: 2mgCalcium: 97mgIron: 1mg
Keyword easy lemon cheesecake, no bake cheesecake recipe, no bake lemon cheesecake
Tried this recipe?Let us know how it was!

Today is also Taste Creations Week! Please check out these other delicious Mother’s Day Recipes from my Food Blogger Friends.

Terri from Our Good Life –  Egg Puff & Hibiscus Gin Cocktail

Nikki from Tikkido –  Rhubarb Scones

Lauren from Mom Home Guide –  Cranberry Basil Goat Cheese Crackers

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    Filed Under: Desserts, No-Bake Desserts, Summer

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    1. Lucy says

      August 27, 2021 at 9:39 pm

      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?

      Reply
      • Rosemary says

        August 28, 2021 at 5:59 pm

        Hi Lucy, I make it like this all the time, I think you let the gelatine set too long and become too cold.

        Reply
    2. Nancy Ely says

      May 13, 2021 at 8:19 pm

      What in the world is a “digestive” cookie?

      Reply
      • Rosemary says

        May 13, 2021 at 9:07 pm

        Hi Nancy it’s a British cookie, so good, but you can use graham cracker crumbs also. 🙂

        Reply
    3. Nikki from Tikkido says

      May 5, 2021 at 11:02 am

      5 stars
      What a refreshing, easy dessert! I’d love to make this all summer long.

      Reply
      • Rosemary says

        May 5, 2021 at 6:03 pm

        Hi Nikki, thanks so much.

        Reply

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