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No-Bake Lemon Cheesecake Recipe

No-Bake Lemon Cheesecake Recipe

Olivia Brooks
This No-Bake Lemon Cheesecake Recipe combines fresh lemon juice, cream cheese, sugar, and buttered biscuits for a light yet indulgent dessert.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 to 10 slices
Calories 420 kcal

Equipment

  • 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)

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 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.
Keyword No-Bake Lemon Cheesecake Recipe