The first time I made this No-Bake Lemon Cheesecake, the scent of fresh lemon zest hit me like sunshine in a bowl. Creamy, tangy, chilledit’s the kind of dessert that feels like summer snuck into your fridge. People love this one because it’s quick, ultra-bright, and looks fancy without the oven.
This easy no-bake cake layers whipped cream cheese, lemon pudding, and a soft graham crustno gelatin, no eggs, and zero baking fuss. It comes together cold and quick, which is half the charm. Light and fluffy, yet creamy like a sponge cheesecake with a citrus twist. You can use store-bought pudding or make it yourself. Either way, it’s one of the most super easy delicious desserts I’ve pulled together in under 20 minutes.
I started making this in spring 2018, right after my third round of testing lemon treats for the blog. My oldest took one bite, lit up, and said, “Wait, this isn’t even baked?” That’s when I knew it was gold. The trick? Beat the whipped cream just shy of stiff peaks so everything sets like a dream. After a decade of creating health-forward dessert recipes, this one’s been a keepernot too rich, easy on the sugar, and always a happy ending.
Joe Rooney
No-Bake Lemon Cheesecake: Quick Fun Delicious Desserts
Enjoy this delightful no-bake lemon cheesecake that offers a fresh twist with zesty lemon flavor. Perfect for quick fun desserts, this lemon pudding cheesecake is a super easy delicious dessert that’s creamy and light. It’s an ideal choice for those who want an easy no-bake cake that doesn’t compromise on taste.
Crush the shortbread biscuits until they become fine crumbs. Gently melt the unsalted butter and mix it into the crushed biscuits until well combined. Press this crumb mixture firmly into the base of an 8-inch (20cm) deep springform tin to form an even layer.
In a large bowl or the bowl of a stand mixer, beat together the cream cheese and icing sugar until completely smooth. Gradually pour in the double cream while whisking continuously until the mixture starts to thicken.
Slowly add the lemon juice to the mixture and continue whisking until it becomes very thick and creamy. Check the thickness regularly and gently fold the mixture with a spatula to maintain an even texture.
Spread the thickened cheesecake mixture evenly over the biscuit base. Chill the cheesecake in the refrigerator for at least 5-6 hours to let it set fully, or ideally leave it overnight.
For the topping, whisk together the double cream and icing sugar until you achieve a pipeable consistency. Decorate the set cheesecake by piping the cream on top using your preferred nozzle.
Garnish each slice with a lemon slice and a sprinkle of fresh lemon zest before serving.
Notes
Use full-fat ingredients for best results. This cheesecake keeps well in the fridge for over 3 days and can be frozen for up to 3 months. Recommended tools include an 8″/20cm deep springform tin, piping bags, and a preferred piping tip for decoration.
Why You’ll Love This No-Bake Lemon Cheesecake
This No-Bake Lemon Cheesecake offers an easy and delicious dessert experience that feels like a sunny hug. Here’s why it’s a winner:
No oven required: A true lifesaver for busy days, especially in the warmer months.
Light and creamy: The whipped cream and cream cheese combination creates an airy yet luscious texture.
That lemon zing: Just the right citrusy kick balances the sweetnessit’s like springtime captured in a delightful dessert.
Make-ahead friendly: Prepare it the day before and let the fridge work its magic.
If you’re searching for super easy delicious desserts or the best lemon desserts ever, this one truly delivers.
Key Ingredients That Make It Shine
All the ingredients used here are simple and straightforward, yet they come together to create something truly magical. Let’s break it down:
Shortbread biscuits: These buttery beauties form a rich, crumbly baseensure they are finely crushed for the perfect crumb.
Full-fat cream cheese: This is the heart of the cheesecake; full-fat is essential for achieving that thick, creamy texture.
Lemon juice: Freshly squeezed is your best betit adds brightness and makes this an easy dessert with lemon.
Double cream: Contributes to that dreamy, velvety thickness.
Icing sugar: Sweetens the filling just enough without overpowering the lemony tang.
Simple ingredients, big flavorthat’s the secret to this delightful dessert.
Step-by-Step: How It All Comes Together
Making this No-Bake Lemon Cheesecake is incredibly simple. Let’s walk through it:
Prepare the base: Blitz the shortbread biscuits until fine, stir in the melted butter, and press into your springform tin. Chill it in the fridge to set while you work on the filling.
Mix the cheesecake filling: Whisk cream cheese and icing sugar until smooth. Add in the double cream and lemon juice, whisking until it thickens to a velvety consistency.
Layer it up: Spread the filling evenly over the biscuit base. Smooth the top, then refrigerate for at least 6 hours (or overnight for the best set!).
Decorate: Whip your cream with a touch of icing sugar to soft peaks, pipe it decoratively on top, and finish with lemon zest or slices for that extra pop of sunshine.
Pro Tip: When whisking the filling, go slowly as it thickens to prevent overmixing and achieve the perfect texture.
Quick Timing Reference
Step
Time Needed
Prep the base
10 minutes
Mix and layer the filling
15 minutes
Set in the fridge
6 hours (minimum)
Decorate
10 minutes
Troubleshooting & Tweaks
Worried about the filling not setting? Use freshly squeezed lemon juiceits natural acidity helps in setting the cheesecake. And remember, don’t rush the chilling time; 6 hours is the minimum recommended for optimal setting.
Can’t find shortbread biscuits? Digestive biscuits or graham crackers are great alternatives for an equally delicious crust.
If your filling doesn’t thicken, whisk it longer in short bursts but stop as soon as firm peaks form, as overwhipping can lead to a gritty texture.
Want a touch more lemon? Add a bit of extra zest to the filling for an even bolder citrus flavor!
Storage Made Simple
Store any leftovers in the fridge for up to 3 days. Ensure the cheesecake is well-covered to keep it fresh and prevent it from absorbing other fridge odors.
Storage Tips
Storage Method
How Long It Lasts
Covered in the fridge
Up to 3 days
Freezer (without decorations)
3 months
Pro Tip: If freezing, let it thaw in the fridge overnight before adding whipped cream and zest for the best presentation and texture.
Expert Says
The NO BAKE LEMON CHEESECAKE relies on gelatin or cream cheese to set without heat, preserving a fresh, tangy flavor and smooth texture. This method retains more of the lemon’s natural vitamin C compared to baking, making it a refreshing and light dessert option that’s both simple and satisfying.
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The Journey to My Perfect No-Bake Lemon Cheesecake
After a few attempts involving curdling and overly sweet layers, I finally nailed this no-bake lemon cheesecake. Each try taught me how to balance the tart lemon with creamy texture, transforming it into a reliable, refreshing dessert that feels both indulgent and lighta true triumph after all those kitchen experiments.
FAQs ( No-Bake Lemon Cheesecake )
How long does the cheesecake need to chill?
This recipe benefits from at least 4 hours of chilling, but overnight is best to allow the flavors to fully develop and the texture to set firm. Keep it covered in the fridge to avoid absorbing other odors. Proper chilling ensures a creamy, sliceable finish without freezer damage.
Can I use different crusts for this no-bake dessert?
Yes, you can substitute the usual graham cracker crust with crushed digestive biscuits or even a nut-based crust for a richer taste. Just make sure to press the crust firmly and chill it before adding the filling to keep it from becoming soggy. This keeps the base crisp and supports the soft filling nicely.
What are the best ways to get a smooth filling?
For a smooth filling, use full-fat cream cheese at room temperature and beat it well before adding other ingredients. Sifting powdered sugar helps avoid lumps, and folding in whipped cream gently preserves airiness. Patience when mixing ensures a silky texture without graininess.
Can I make this dessert a day ahead?
Absolutely, preparing this meal a day in advance is ideal. It allows the flavors to meld and the filling to firm up perfectly. Just store it tightly covered in the fridge, and bring it out 15 minutes before serving for the best texture and taste.
How do I avoid lemon curd becoming too runny?
Use fresh lemon juice and cook the curd gently until it thickens to coat the back of a spoon. Cooling completely before folding it into the filling helps maintain stability. Avoid adding too much juice or liquid ingredients to keep the texture just right for this dessert.
Conclusion
This no bake lemon cheesecake comes together in under 30 minutes, but its bright, creamy texture and gentle citrus zing feel like it took hours to craft a special treat. You’ll appreciate its consistently fresh and comforting taste.
Feel free to swap in digestive biscuits for the crust or add a hint of lavender zest for a delicate twistsmall touches that make it your own. Any leftover cheesecake keeps beautifully in the fridge for a few days, giving you easy, delightful moments whenever you crave a sweet treat.
Did this delightful cheesecake recipe bring back any sweet memories or inspire a new favorite? I’d love to see your photos or hear your stories! Save it, share it, and enjoy this simple joy with your familyit’s a keepsake recipe that feels like home.
