The Best No-Bake Lemon Cheesecake Recipe is the ultimate dessert to brighten any day—lush, creamy, and bursting with fresh lemon flavor. This show-stopping cheesecake embraces everything we love about sunny, citrusy treats, without fussing over water baths or oven times. With a buttery graham cracker crust, a velvety lemon-infused cheesecake, and a glossy layer of lemon curd on top, every bite is pure bliss. Whether you’re hosting a special gathering or treating yourself, you’ll love how simple and rewarding this no-bake treat is!

Ingredients You’ll Need

The Best No-Bake Lemon Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

For The Best No-Bake Lemon Cheesecake Recipe, you only need a handful of staple ingredients! Each one adds a special touch—whether it’s for structure, richness, or that pop of tangy citrus. Let’s break down what you’ll need and why they matter!

Graham crackers: These are the classic base for a cheesecake crust, providing sweetness and a satisfying crunch.
Unsalted butter: Melted butter binds the cracker crumbs for a firm, cohesive base that won’t fall apart.
Cream cheese: The heart of this cheesecake, bringing the unmistakable creamy texture and slight tanginess.
Sour cream: Adds that extra creaminess and a gentle tang that balances out the sweetness perfectly.
Sweetened condensed milk: This sweetens the filling and ensures it’s exceptionally rich and smooth.
Homemade lemon curd: Infuses the whole dessert with sunny, bright lemon flavor—plus makes a stunning topping.
Vanilla extract: Just a splash boosts all the other flavors and adds warmth.
Lemon zest: For bold, aromatic citrus notes in every bite—don’t skip zesting those lemons!
Unflavored gelatin: The secret to a no-bake cheesecake’s luscious, sliceable texture—no need for eggs or baking.
Water: Hydrates the gelatin and activates its setting power.
Heavy cream: For billowy, homemade whipped cream that’s way better than store-bought.
Powdered sugar: Sweetens the whipped cream without making it gritty.
Vanilla extract (for cream): Adds delicious flavor to the whipped cream topping.
Sea salt: Just a pinch in the whipped cream ties all the sweetness together and makes the flavors pop.

How to Make The Best No-Bake Lemon Cheesecake Recipe

Step 1: Prepare the Lemon Curd

First things first—whip up your homemade lemon curd before you start anything else. It’s bright and tangy, and you can easily make it days ahead (or go ahead and use a quality store-bought option if you’re short on time). The curd should be completely cool before you add it to your cheesecake batter and as a topping.

Step 2: Make the Graham Cracker Crust

Crush your graham crackers into fine crumbs using either a food processor or the tried-and-true method of sealing them in a plastic bag and smashing with a rolling pin (a great way to vent stress!). Mix in the melted butter until every crumb glistens. Press it firmly into the bottom and up the sides of a lined springform pan, using the bottom of a glass for even compression. This is your foundation, so make it sturdy and even!

Step 3: Whip Up the Cheesecake Filling

In a stand mixer or with a trusty hand mixer, beat the softened cream cheese until it’s luxuriously smooth—don’t rush this step, 6 to 8 minutes ensures no lumps! Follow with lemon zest, sour cream, 1 cup cooled lemon curd, sweetened condensed milk, and vanilla. Scrape the sides every so often to keep things creamy. Once it’s all glossy, dissolve the gelatin in water, heat until melted, then pour into your mixture with the mixer running. Mix for a minute to fully incorporate.

Step 4: Set the Cheesecake

Pour the luscious lemon filling over your crust, smoothing the top with an offset spatula. Pop it into the refrigerator for at least 12 hours (overnight works wonders). This slow chill is key to getting that sliceable, meltingly soft texture—no baking fuss required. Cover loosely with plastic wrap and let the fridge work its magic.

Step 5: Unmold, Top, and Decorate

Once it’s set, run a butter knife around the edge to loosen, release the springform, and carefully transfer your cheesecake to a cake stand. Swirl another layer of lemon curd on top for glossy sunshine appeal, then decorate with generous pillows of homemade whipped cream and lemon slices for flair. It’s as much a feast for the eyes as it is for the palate!

Step 6: Whip the Cream

Beat the chilled heavy cream, powdered sugar, splash of vanilla, and pinch of sea salt together until billowy peaks form. Pipe around the edges or dollop on each slice. Fresh whipped cream gives every bite that cloudlike finish The Best No-Bake Lemon Cheesecake Recipe deserves!

How to Serve The Best No-Bake Lemon Cheesecake Recipe

Garnishes

For an extra-special touch, top with thin twists of lemon, edible flowers, or even a sprinkling of finely grated lemon zest. The whipped cream can be piped with a decorative tip or simply spooned on generously—either way, it partners beautifully with the tangy curd and creamy cheesecake.

Side Dishes

This cheesecake plays well with a light fresh fruit salad, juicy berries, or a tart raspberry sauce. If you’re planning a brunch or dessert spread, serve tiny espresso shots or crisp iced tea alongside—it’s the perfect contrast to the rich, silky textures of The Best No-Bake Lemon Cheesecake Recipe.

Creative Ways to Present

Tired of traditional slices? Try making cheesecake parfaits by layering crushed crust, filling, curd, and cream in clear glasses for individual servings. Or, use mini tart pans for adorable single-serve cheesecakes—ideal for showers or parties where guests can grab and go!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of The Best No-Bake Lemon Cheesecake Recipe, cover it tightly with plastic wrap and keep it in the fridge. It’ll stay fresh and dreamy for up to 5 days. The lemon curd and whipped cream keep their texture with this method, so you can enjoy a stress-free treat later on.

Freezing

You absolutely can freeze this cheesecake! For best results, chill until fully set, then wrap tightly in a double layer of plastic wrap followed by foil. Store (without the whipped cream) for up to two months. Thaw overnight in the refrigerator, then add the whipped cream and lemon curd topping before serving.

Reheating

Since it’s a no-bake cheesecake, reheating isn’t needed—just enjoy it straight from the fridge! If frozen, allow it to thaw slowly in the fridge overnight for the best consistency. Never microwave, as that can ruin that perfect creamy texture.

FAQs

Can I use store-bought lemon curd?

Absolutely! While homemade curd offers unbeatable freshness and tang, a high-quality store-bought lemon curd works deliciously well and saves you a step—so don’t hesitate to use what’s most convenient.

Is there a substitute for gelatin in The Best No-Bake Lemon Cheesecake Recipe?

If you’d prefer a vegetarian or gelatin-free version, you can use powdered agar-agar. Follow the package directions for equivalents, but just know the final texture may be slightly different, though still absolutely delightful.

Can I make this cheesecake gluten-free?

Totally! Just swap the graham crackers for a gluten-free variety or your favorite gluten-free cookie. Everything else in this recipe is naturally gluten-free, so everyone can enjoy a piece.

Why does my no-bake cheesecake sometimes turn out runny?

Usually, it’s because the filling didn’t get enough chill time or the gelatin wasn’t fully dissolved. Make sure to let the cheesecake set overnight for that perfect, sliceable texture.

How far ahead can I prepare The Best No-Bake Lemon Cheesecake Recipe?

You can make the entire cheesecake (without the whipped cream topping) up to 48 hours in advance. Just add the whipped cream and final decorations shortly before serving for the freshest look and taste.

Final Thoughts

I hope you’re as excited as I am to share The Best No-Bake Lemon Cheesecake Recipe with your friends and family. Every forkful captures a burst of sunshine, creamy decadence, and simple homemade joy. Don’t wait for a special occasion—it’s the kind of treat that turns any day into a celebration!