First time I tasted this, it reminded me of summers at my aunt’ssunshine, laughter, and lemon curd smudged on every plate. This no-bake lemon cheesecake is all over Pinterest and TikTok lately, and for good reason: it’s cool, creamy, and ridiculously simple.
The base? Silky cream cheese, dreamy lemon pudding, and a buttery graham cracker crust. It’s one of those super easy delicious desserts that looks fancy but takes almost no effort. Like a lemon pudding cheesecake you’d find at a potluck, but faster and way gentler to make. Full details in the blog!
We tested this five ways until we got it just rightno cracks, no oven, just pure chill. Reminds me of Mom’s failed soufflé that ended up better cold. That’s the kitchen game sometimes. I tested it. You’ll love the secret!
This no-bake lemon cheesecake is a super easy delicious dessert that combines creamy lemon pudding cheesecake flavor with quick fun desserts. Perfect for a gentle cake recipe anyone can enjoy without baking.
Ingredients
Scale
300 g shortbread biscuits
100 g unsalted butter
600 g full-fat cream cheese
100 g icing sugar
300 ml double cream
75 ml lemon juice about 3 lemons
150 ml double cream
2 tbsp icing sugar
Lemon slices
Lemon zest
Instructions
Crush the shortbread biscuits until fine and melt the unsalted butter, then mix them together to form the base. Press this base firmly into the bottom of an 8 inch or 20 cm deep springform tin.
In a large bowl or stand mixer, blend the cream cheese and icing sugar until smooth. Gradually whisk in the double cream, then pour in the lemon juice while continuing to whisk until the mixture thickens well, folding gently to even it out.
Spread the cheesecake mixture over the biscuit base and chill in the refrigerator for a minimum of 5 to 6 hours, preferably overnight, to fully set.
To decorate, whip the additional double cream with icing sugar until it holds shape, pipe this over the cheesecake, then garnish each slice with lemon slices and sprinkle lemon zest on top.
Notes
I use this cake tin This cheesecake will last 3+ days in the fridge This cheesecake can freeze for 3+ months I use these piping bags I use this piping tip for the decoration Make sure to use full-fat ingredients
Prep Time:15 minutes
Cook Time:10 minutes
Category:Dessert
Method:Stovetop
Nutrition
Calories:350 kcal
Sugar:25 g
Sodium:150 mg
Fat:28 g
Saturated Fat:18 g
Trans Fat:0 g
Carbohydrates:20 g
Fiber:0 g
Protein:6 g
Cholesterol:90 mg
Why You’ll Love This No-Bake Lemon Cheesecake
This no-bake lemon cheesecake is everything you want in a dessert: it’s creamy, zesty, and, dare I say, foolproof. No oven? No problem! It’s the perfect treat when you’re craving something refreshing but don’t want to sweat over the stove. You only need a handful of everyday ingredients and a bit of prep to bring it all together. Plus, it has that nostalgic summer vibe that makes every bite feel like a cheerful family memory.
Not only is it super easy to make, but it’s also a showstopper. You’ll love how the lemon’s tangy brightness perfectly balances the rich creaminess of the cheesecake mix. Whether it’s for a special occasion or just because you need a midweek dessert pick-me-up (don’t we all?), this one is destined to become a regular in your recipe lineup.
Ingredients Breakdown for Success
One of my favorite things about this cheesecake recipe? The ingredients are simple and easy to find. Here’s what you’ll need to whip up this beauty:
Shortbread biscuits: These create the buttery, crumbly base that complements the smooth filling like a dream.
Unsalted butter: Serves as the glue that holds your base togetherjust don’t skip melting it first!
Full-fat cream cheese: Key to achieving that luxurious, creamy texture. Make sure it’s at room temperature for easy mixing.
Double cream: The secret to a thick cheesecake without bakingwhip it in slowly for stability.
Icing sugar: Helps sweeten the filling and makes it oh-so-smooth.
Decorations: Whipped cream, lemon slices, and zest for that final touch of elegance (or delicious messinessit’s your call!).
Simple Steps to Make It
This recipe is as straightforward as it gets. Here’s how you can create this creamy, dreamy dessert from scratch:
Make the biscuit base: Blitz the shortbread biscuits into crumbs, then mix with the melted butter. Press this buttery mixture into the bottom of a springform tin and pop it into the fridge while you prep the filling.
Whip the cheesecake mix: In a bowl, whisk the cream cheese and icing sugar until smooth. Gradually add the double cream, letting the mixture thicken before whisking in the lemon juice. Keep whisking (carefully!) until the filling is super thick and lush.
Assemble the cheesecake: Spoon the cheesecake mix onto the chilled biscuit base, smoothing it out with a spatula. Cover the tin and let it set in the fridge for at least 6 hoursor overnight for the ultimate chill factor.
Decorate and serve: Whip together double cream and icing sugar until pipeable, then channel your inner artist while decorating. Add lemon slices and zest for a fresh, vibrant finish.
Serving, Storage & Reheating
This cheesecake is dreamy straight out of the fridge, but there are some tricks to storing and serving it perfectly:
Serving: Slice it with a sharp knife warmed under hot water (wipe between slices for tidy edges) and serve it chilled.
Storage: Keep the cheesecake in an airtight container in the fridge for up to 3 daysit’s just as delicious on day three as it is on day one!
Freezing: Want to plan ahead? Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Defrost overnight in the fridge for a stress-free dessert moment.
Storage Method
How Long It Lasts
Fridge (covered)
3+ days
Freezer (wrapped tightly)
3+ months
Pro Tips & Easy Customizations
Want to put your own spin on this cake? Here are some troubleshooting tips and fun variations to try:
For a tropical twist: Add a splash of coconut extract or swap lemon juice for lime juice.
Extra tanginess: Add a bit of finely grated lemon zest to the cheesecake mix before whippingjust a little goes a long way.
Crust variations: Swap shortbread biscuits for graham crackers or even crushed digestive biscuits for a slightly different base vibe.
Pro Tip: Watch your mixture while whipping. If it gets too thick, gently fold it with a spatula to evenly combineit should look smooth and stay firm once spread over the base.
Expert Says
Using a no bake lemon cheesecake recipe leverages the natural thickening power of cream cheese and gelatin or whipped cream to achieve a firm texture without heat. The lemon’s acidity not only enhances flavor but also helps stabilize the filling, ensuring a refreshing and smooth dessert that holds shape well in the fridge.
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The Journey to My Perfect No-Bake Lemon Cheesecake
This no-bake lemon cheesecake didn’t happen overnight. I lost count of how many times I had to adjust the lemon to get that perfect zing without overpowering the creaminess. After plenty of trial and error (and some wobbly crust disasters), I finally nailed a recipe that’s smooth, tangy, and totally foolproof.
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
Whipping up this no-bake lemon cheesecake is a total breezejust about 15 minutes of hands-on time, then you let the fridge do the magic. You’ll love how it turns out: creamy, bright, and with that gentle balance between tangy lemon and rich, smooth cheesecake. It’s the kind of dessert that makes your kitchen smell like sunshine and sneakily steals the show at any gathering.
Feel free to jazz it up with a sprinkle of fresh herbs like mint or swap lemon for lime if you’re feeling adventurous. Storing it is easy toojust cover tightly and keep chilled for up to three days. A little trick I picked up from a family potluck: warm your knife before slicing for perfect, neat pieces that’ll wow every time.
I’d love to hear how your versions turn out! Did this gentle cake recipe remind you of any lemony treats from your childhood? Snap a pic, share your stories, or save this for when you need the best lemon desserts ever. Baking doesn’t have to be complicatedit just has to feel like home.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
