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Easy No Bake Lemon Cheesecake

A creamy, zesty cheesecake that requires no baking. Perfect for any occasion with minimal cleanup and a refreshing taste.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
For the cheesecake filling
  • 16 oz cream cheese (softened at room temperature)
  • 1 cup granulated sugar
  • 1 cup heavy cream (whipped to soft peaks)
  • 2 lemons (juice and zest)
For garnish
  • Whipped cream For topping
  • Additional lemon zest or lemon slices For decoration

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until crumbly, then press into the bottom of a 9-inch pie dish to form the crust.
  2. In another bowl, beat together the softened cream cheese and sugar until smooth. Add the lemon juice and zest, mixing until well combined.
  3. Gently fold in the whipped cream to create a light, airy texture.
  4. Pour the cheesecake filling over the crust, spreading it evenly. Chill in the fridge for at least 4 hours or until set.
  5. Top with whipped cream, extra lemon zest, or fresh lemon slices before serving.

Notes

Best served cold. This cheesecake can be stored in the fridge for up to five days in an airtight container. It can also be frozen but is best enjoyed fresh. Pro tip: The longer it chills, the firmer it gets.