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Homemade no bake lemon cheesecake with graham cracker crust, topped with whipped cream and lemon slices, on a white kitchen table.

No Bake Lemon Cheesecake

Creamy and tangy no bake lemon cheesecake with graham cracker crust – no oven needed!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 Slices
Calories: 420kcal
Cost: $8–10

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Food processor
  • 2–3 Mixing bowls large
  • Rubber spatula
  • Measuring cups/spoons 1 set
  • Zester or microplane grater

Ingredients

Crust

  • 2 cups Graham cracker crumbs about 14 crackers
  • ½ cup Unsalted butter melted
  • 2 tablespoon Granulated sugar
  • ⅛ teaspoon Salt optional

Filling

  • 16 oz Cream cheese softened, room temp
  • 1 cup Powdered sugar sifted
  • ¼ cup Fresh lemon juice about 2 lemons
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream whipped to stiff peaks

Instructions

  • Prepare crust
  • Make filling
  • Assemble cake
  • Chill 4 hours
  • Garnish & serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 420kcal | Carbohydrates: 32g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 230mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 850IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 0.8mg