No-Bake Lemon Cheesecake Recipe

Intro

There is something about lemon desserts that feels like sunshine on a plate. Bright, fresh, a little playful, and just sharp enough to wake up your taste buds.

As a home chef who spends most of her days testing, tasting, and tweaking recipes in my kitchen, I can tell you this with my whole heart: this No-Bake Lemon Cheesecake Recipe is one of those desserts that never fails me.

I first made this on a warm afternoon when turning on the oven felt like a crime against summer. I wanted something creamy but light, indulgent but refreshing. I had cream cheese in the fridge, a couple of lemons rolling around in the fruit bowl, and a packet of digestive biscuits waiting to be crushed. And just like that, this cheesecake was born in my kitchen.

The beauty of this No-Bake Lemon Cheesecake Recipe is that it feels fancy, but it is secretly so simple. No complicated baking steps. No water baths. No cracked tops. Just layers of buttery biscuit base and silky lemon filling that sets perfectly in the fridge.

If you love desserts that taste like spring and look like you spent hours making them (even though you didn’t), you’re going to adore this.

What is No-Bake Lemon Cheesecake Recipe?

A No-Bake Lemon Cheesecake Recipe is exactly what it sounds like: a creamy cheesecake made without using the oven. Instead of baking the filling, we let it set and firm up in the refrigerator.

Traditional cheesecakes rely on eggs and heat to set. But in a no-bake version, we use whipped cream, cream cheese, and a touch of acidity from lemon juice to create a stable, smooth, and sliceable texture.

This particular version focuses on bold lemon flavor. We use both fresh lemon juice and finely grated lemon zest. The juice gives that bright, tangy kick. The zest adds fragrant citrus oils that make every bite smell and taste incredibly fresh.

The result? A dessert that is:

• Creamy but not heavy
• Tangy yet balanced
• Sweet without being overwhelming
• Cool and refreshing

It’s the kind of cheesecake that makes people close their eyes when they take the first bite.

Equipment List

You don’t need any fancy equipment for this recipe. I love that it comes together with basic kitchen tools.

• 8-inch or 9-inch springform pan
• Mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Zester or fine grater
• Citrus juicer
• Food processor (or rolling pin and zip-top bag for crushing biscuits)
• Offset spatula (optional, but helpful for smoothing the top)

That’s it. Simple tools, beautiful result.

Recipe Card Info

Prep Time: 25 minutes
Chill Time: 6 hours (or overnight)
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes
Serves: 8–10 slices
Cuisine: American / European-inspired
Course: Dessert
Calories: Approximately 420 kcal per slice (based on 10 servings)

Ingredients

For the Biscuit Base:

• 250 grams digestive biscuits (or graham crackers)
• 120 grams unsalted butter, melted
• 2 tablespoons granulated sugar (optional, if you like a slightly sweeter base)

For the Lemon Cheesecake Filling:

• 500 grams full-fat cream cheese, softened
• 1 cup (240 ml) heavy whipping cream, cold
• 3/4 cup (150 grams) granulated sugar
• 1/3 cup (80 ml) freshly squeezed lemon juice (about 2–3 lemons)
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• Pinch of salt

Optional Toppings:

• Extra lemon zest
• Thin lemon slices
• Whipped cream swirls
• Fresh berries (strawberries, blueberries, raspberries)

Instructions (Step by Step)

Step 1: Prepare the Pan

Lightly grease the base of your springform pan and line it with parchment paper. This helps the cheesecake release easily later.

Step 2: Make the Biscuit Base

Crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.

In a bowl, mix the crumbs with melted butter and sugar (if using). Stir until the mixture resembles wet sand.

Press the mixture firmly into the base of your pan. Use the back of a spoon or the bottom of a glass to pack it tightly.

Place the pan in the fridge for at least 30 minutes to set while you prepare the filling.

Step 3: Whip the Cream

In a chilled bowl, whip the heavy cream until soft to medium peaks form. Be careful not to overwhip. Set aside.

Step 4: Make the Cream Cheese Mixture

In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat again until fully combined.

Pour in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until smooth. The mixture should be thick, glossy, and slightly fluffy.

Step 5: Fold Everything Together

Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep the mixture light and airy.

Step 6: Assemble the Cheesecake

Spoon the lemon filling over the chilled biscuit base. Smooth the top with a spatula.

Tap the pan gently on the counter to remove air bubbles.

Step 7: Chill Until Set

Refrigerate for at least 6 hours, but overnight is even better. The cheesecake needs time to firm up properly.

Step 8: Decorate and Serve

Carefully remove the cheesecake from the springform pan. Add lemon zest, whipped cream, or fresh berries on top.

Slice with a sharp knife dipped in warm water for clean cuts.

The Flavor Story: Creamy, Tangy, and Fresh

Let’s talk about flavor for a moment, because this is where this dessert truly shines.

The first thing you taste is the cool creaminess from the cream cheese and whipped cream. It melts on your tongue. Then comes the lemon. Not harsh. Not sour in an unpleasant way. Just bright and lively.

The lemon juice brings that tangy sparkle, while the zest adds depth and aroma. It smells like freshly peeled citrus. That fragrance alone makes me smile every time.

And underneath it all? The buttery biscuit base. Slightly crumbly, slightly sweet, with a rich note from the melted butter. It balances the sharpness of the lemon perfectly.

Every bite feels layered and thoughtful.

Why This No-Bake Lemon Cheesecake Recipe Works

There’s a reason this No-Bake Lemon Cheesecake Recipe turns out beautifully every time.

1. Full-fat cream cheese gives structure and richness.
2. Whipped cream makes it light and airy.
3. Fresh lemon juice naturally thickens the mixture slightly.
4. Chilling time allows everything to firm up properly.

The balance of fat, acidity, and air is what creates that perfect sliceable texture.

Tips From My Kitchen

After making this more times than I can count, here are my best tips:

• Always use room temperature cream cheese to avoid lumps.
• Use freshly squeezed lemon juice. Bottled juice just doesn’t taste the same.
• Chill your mixing bowl before whipping cream.
• Don’t rush the chilling time. Patience makes a difference.

Variations You Can Try

One of my favorite things about this recipe is how flexible it is.

Add a Lemon Curd Layer

Spread a thin layer of homemade or store-bought lemon curd on top before serving for extra intensity.

Make It Berry Lemon

Fold in a handful of crushed raspberries or swirl berry puree through the filling.

Try a Ginger Base

Swap digestive biscuits for ginger biscuits for a warm, spicy contrast.

Make It Mini

Turn this No-Bake Lemon Cheesecake Recipe into individual cheesecakes using muffin tins lined with cupcake liners.

Common Mistakes to Avoid

Even simple recipes can go wrong. Here’s what to watch for:

• Overwhipping the cream (it turns grainy).
• Not chilling long enough (it won’t set properly).
• Using low-fat cream cheese (texture becomes too soft).
• Adding too much lemon juice (can make it overly loose).

How to Store It

Store the cheesecake covered in the refrigerator for up to 4 days.

You can also freeze it. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

This cheesecake is perfect for:

• Summer dinners
• Afternoon tea
• Birthday celebrations
• Ramadan iftar gatherings
• Weekend family lunches

I love serving it slightly chilled, not ice-cold. Let it sit out for 10–15 minutes before slicing so the texture becomes extra creamy.

Frequently Asked Questions

Can I make it ahead of time?

Yes. In fact, it’s better when made a day ahead.

Can I use lime instead of lemon?

Absolutely. It becomes a no-bake lime cheesecake with a slightly tropical twist.

How do I know it’s set?

The center should feel firm when gently shaken.

Final Thoughts

This No-Bake Lemon Cheesecake Recipe has become one of my signature desserts. It’s the one I make when I want something reliable, refreshing, and beautiful without stress.

As a female chef who loves simple but elegant desserts, I truly believe this recipe is proof that you don’t need complicated techniques to create something memorable. Just good ingredients, a little patience, and love.

If you try this recipe, make it your own. Add more zest if you love bold citrus. Top it with berries if you want color. Share it with people you care about.

Because desserts like this aren’t just about sweetness. They’re about moments around the table, laughter, and that quiet happiness that comes from a perfect slice of cheesecake.