Name: No-Bake Lemon Cheesecake Recipe
Prep time: 25 min
Total time: 6 h 25 min
Yield: 8
Cuisine: American
Ingredients: For Graham Cracker Crust:; 1½ cups Graham cracker; 3 tbsp sugar; 7 tbsp butter; For Cheesecake:; 3 oz lemon Jell-O; 16 oz cream cheese; 1 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp sour cream; 1½ cups heavy cream; 1 tbsp lemon zest

Imagine a dessert that’s sweet, tart, and full of flavor. This no-bake lemon cheesecake is exactly that, and it’s incredibly easy to make. The lemony filling is smooth and velvety, while the graham cracker crust offers a crunchy contrast. Whether you're hosting a gathering or simply want a delicious treat to enjoy, this cheesecake won't disappoint.

Photos of No-Bake Lemon Cheesecake Recipe

Most of the ingredients for this no-bake lemon cheesecake recipe are commonly found in your pantry or fridge. However, there are a couple that you might need to pick up from the supermarket. First, lemon jell-o, which gives our cheesecake its refreshing and tangy flavor. Second, graham crackers for the crust. If graham crackers are not available, any kind of sweet biscuit will do the job.

Ingredients for No-Bake Lemon Cheesecake

Graham cracker: This is used to make the crust. Its light sweetness and crunchy texture complement the creamy cheesecake filling.

Sugar: Used in both the crust and the filling, it adds sweetness to the cheesecake.

Butter: It helps to bind the graham cracker crumbs and adds a rich flavor to the crust.

Lemon jell-o: This adds the lemony flavor to the filling and helps to set the cheesecake as it chills.

Cream cheese: The main component of the filling. It's creamy and tangy, perfect for cheesecake.

Powdered sugar: This dissolves easily in the cream cheese, ensuring a smooth filling.

Vanilla extract: It enhances the flavor of the filling.

Sour cream: Adds creaminess and a slight tang to the filling.

Heavy cream: When whipped, it gives the filling a light and airy texture.

Lemon zest: This brings a real pop of fresh lemon flavor to the cheesecake.

One reader, Bonny Sosa says:

This no-bake lemon cheesecake recipe is a game-changer! The creamy texture and zesty lemon flavor are a match made in dessert heaven. Plus, it's so easy to make! I love how refreshing and indulgent it is. Perfect for any occasion. Highly recommend trying it out!

Bonny Sosa

Techniques Required for Making No-Bake Lemon Cheesecake

How to prepare graham cracker crust: Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well. Pour mixture into a 9-inch or 10-inch springform pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan. Place in refrigerator or freezer while preparing the cheesecake filling.

How to prepare lemon jello gelatin mix: Pour lemon jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.

How to mix cheesecake filling: Stir cream cheese and powdered sugar together until smooth and well-combined. Add sour cream and stir well. Mix in vanilla extract. Once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until the mixture is completely combined (pause to scrape down the sides of the bowl periodically). Stir very well.

How to whip heavy cream: In a separate bowl, pour in heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.

How to fold whipped cream into cheesecake mixture: Fold whipped cream into cheesecake mixture until well-combined.

How to chill the cheesecake: Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.

How to top with whipped cream: If desired, top with whipped cream before cutting and serving.

How To Make No-Bake Lemon Cheesecake

This summery lemon cheesecake doesn’t require an oven. Sweet, tart, and refreshing lemon cream cheese filling is served over a graham cracker crust.

Preparation: 25 minutes

Cooking:

Chill Time: 6 hours

Total: 6 hours 25 minutes

Serves:

Ingredients

For Graham Cracker Crust:

1½cupsgraham cracker,crumbs
3tbspsugar
7tbspbutter,melted

For Cheesecake:

3ozlemon Jell-O,(1 package)
16ozcream cheese,softened
1cuppowdered sugar
1tspvanilla extract
2tbspsour cream
1½cupsheavy cream
1tbsplemon zest,freshly grated

Instructions

Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9-inch or 10-inch springform pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
Place in refrigerator or freezer while preparing the cheesecake filling.
Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
Add sour cream and stir well.
Mix in vanilla extract.
Once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until the mixture is completely combined (pause to scrape down the sides of the bowl periodically). Stir very well.
In a separate bowl, pour in heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
Fold whipped cream into cheesecake mixture until well-combined.
Fold in lemon zest, if using.
Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
If desired, top with whipped cream before cutting and serving.

Nutrition

Calories: 629.33kcal
Fat: 48.27g
Saturated Fat: 28.20g
Trans Fat: 0.42g
Monounsaturated Fat: 12.82g
Polyunsaturated Fat: 2.68g
Carbohydrates: 45.34g
Fiber: 0.61g
Sugar: 35.67g
Protein: 6.34g
Cholesterol: 151.78mg
Sodium: 348.96mg
Calcium: 104.56mg
Potassium: 148.82mg
Iron: 0.86mg
Vitamin A: 481.22µg
Vitamin C: 1.26mg

Helpful Technique for Perfecting No-Bake Lemon Cheesecake

To ensure your no-bake lemon cheesecake has a smooth and creamy texture, make sure all your ingredients are at room temperature before you start. This is especially important for the cream cheese. Cold cream cheese can lead to a lumpy cheesecake mixture. Also, when folding the whipped cream into the cheesecake mixture, be gentle to keep the mixture light and airy. Overmixing can deflate the whipped cream and make your cheesecake dense.

Time-Saving Tips for Preparing This No-Bake Dessert

Prepare the crust: Use a food processor to quickly crush the graham crackers for the crust, saving time and effort.

Chill the cheesecake: Place the cheesecake in the freezer for a shorter time to speed up the setting process.

Use pre-made crust: If you're short on time, consider using a store-bought graham cracker crust instead of making your own.

Quick lemon zest: Use a microplane zester for quick and efficient zesting of the lemon, saving time and effort.

Chill the mixing bowl and beaters: Place the bowl and beaters in the freezer for a few minutes before whipping the cream to speed up the process.

Substitute Ingredients For No-Bake Lemon Cheesecake Recipe

graham cracker - Substitute with digestive biscuits: Digestive biscuits have a similar texture and flavor to graham crackers and can be used as a substitute for the crust.
sugar - Substitute with honey: Honey can be used as a natural sweetener and provides a different flavor profile to the crust.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor to the crust.
lemon jell-o - Substitute with gelatin and lemon juice: Using unflavored gelatin and fresh lemon juice can replicate the texture and flavor of lemon jell-o.
cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy texture similar to cream cheese in the cheesecake filling.
powdered sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener and adds a unique flavor to the cheesecake filling.
vanilla extract - Substitute with almond extract: Almond extract can provide a different flavor profile and add a hint of almond to the cheesecake.
sour cream - Substitute with plain yogurt: Plain yogurt can offer a similar tanginess and creaminess to the cheesecake filling.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative and adds a subtle coconut flavor to the filling.
lemon zest - Substitute with lime zest: Lime zest can provide a similar citrusy flavor and aroma to the cheesecake.

Best Way to Present This Delightful No-Bake Dessert

Elevate the graham cracker crust: Instead of a traditional crust, consider using a mixture of crushed almond biscotti and honey to add a unique texture and flavor to the base of the cheesecake.
Garnish with fresh berries: Arrange a selection of vibrant raspberries, blueberries, and blackberries on top of the cheesecake to add a pop of color and a burst of freshness.
Incorporate edible flowers: Introduce delicate lavender or rose petals to the presentation for a touch of elegance and a subtle floral aroma.
Create a lemon zest swirl: Use a fine grater to zest a fresh lemon directly onto the surface of the cheesecake in an artistic pattern, adding a visually appealing and aromatic element.
Serve with a citrus coulis: Accompany the cheesecake with a drizzle of homemade lemon and lime coulis, adding a tangy and visually striking component to the plate.
Add a touch of gold leaf: For a luxurious touch, delicately place edible gold leaf on the cheesecake to create a stunning and opulent presentation.
Incorporate a lemon sorbet: Serve a small scoop of refreshing lemon sorbet alongside the cheesecake to cleanse the palate and provide a contrasting temperature and texture.

Essential Tools for Making No-Bake Lemon Cheesecake

Food processor: A food processor is a versatile kitchen tool that can be used for various tasks such as chopping, pureeing, and mixing ingredients. It is great for making crusts, processing cheesecake fillings, and blending other components.
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the cheesecake filling. It's important to have a few different sizes to accommodate various quantities of ingredients.
Springform pan: A springform pan is a type of cake pan with removable sides, which is ideal for making cheesecakes. It allows for easy removal of the cake without damaging its structure.
Measuring cup: Measuring cups are necessary for accurately portioning and packing the graham cracker crust into the pan.
Electric mixer: An electric mixer with a whisk attachment is used to beat the heavy cream to stiff peaks, an essential step in creating the light and airy texture of the cheesecake filling.
Spatula: A spatula is useful for folding the whipped cream into the cheesecake mixture and for smoothing the top of the cheesecake before chilling.
Zester: A zester is used to create fine lemon zest, adding a burst of citrus flavor to the cheesecake filling.

Storing and Freezing No-Bake Lemon Cheesecake

This no-bake lemon cheesecake can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. The flavors will meld and intensify over time, making it even more delectable.
If you want to freeze the cheesecake for later enjoyment, follow these steps:
1. Wrap the entire springform pan tightly with plastic wrap, ensuring no air can enter.
2. Cover the wrapped pan with a layer of aluminum foil for extra protection against freezer burn.
3. Label the cheesecake with the date and place it in the freezer for up to 2 months.
To thaw the frozen lemon cheesecake:
1. Remove the cheesecake from the freezer and place it in the refrigerator overnight, allowing it to thaw gradually.
2. Once thawed, remove the plastic wrap and aluminum foil, and let the cheesecake sit at room temperature for about 30 minutes before serving to enhance the flavors and textures.
If you have leftover slices of cheesecake, wrap each slice individually in plastic wrap and place them in an airtight container before storing in the refrigerator or freezer. This method allows for easy portion control and quick thawing when you're ready to indulge in a slice of this tangy, creamy dessert.

Interesting Trivia About No-Bake Lemon Cheesecake

Lemon cheesecake is a popular dessert that originated in the United States. It is believed that the first cheesecake was created on the Greek island of Samos, and lemon was a common ingredient in ancient Greek recipes.

Is Making No-Bake Lemon Cheesecake at Home Cost-Effective?

The cost-effectiveness of this no-bake lemon cheesecake recipe is quite high. The ingredients are fairly affordable and commonly found in most households. The use of cream cheese, lemon jell-o, and heavy cream may require a small investment initially, but these ingredients can be used in various other recipes. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly dessert option. Overall Verdict: 9/10

Is This No-Bake Lemon Cheesecake Healthy or Unhealthy?

This no-bake lemon cheesecake recipe, while delicious, is not particularly healthy. The main concerns are:

High sugar content from the graham cracker crust, powdered sugar, and lemon jell-o
Significant amount of saturated fat from the cream cheese, butter, and heavy cream
Lack of nutritional value, as it primarily consists of empty calories

However, there are a few redeeming qualities, such as the small amount of protein from the cream cheese and the potential vitamin C content from the lemon zest.

To make this recipe healthier, consider the following modifications:

Replace the graham cracker crust with a whole-grain or nut-based crust to increase fiber and nutrients
Reduce the amount of sugar in the crust and filling, or use a natural sweetener like stevia or monk fruit
Swap out some of the cream cheese for Greek yogurt to lower the fat content and increase protein
Use a lower-fat cream cheese and replace some of the heavy cream with milk or a plant-based alternative
Incorporate more lemon zest and juice to boost the vitamin C content and add natural flavor without additional sugar

By making these adjustments, you can create a lighter, more nutritious version of this classic dessert that still satisfies your sweet tooth. Remember, moderation is key, and even with these changes, this cheesecake should be enjoyed as an occasional treat rather than a regular indulgence.

Editor's Opinion on This No-Bake Lemon Cheesecake Recipe

This no-bake lemon cheesecake recipe is a delightful and refreshing dessert option. The combination of the zesty lemon flavor with the creamy and rich cheesecake filling creates a perfect balance of tangy and sweet. The graham cracker crust adds a lovely crunch to complement the smooth texture of the cheesecake. The use of whipped cream and lemon zest enhances the overall presentation and flavor profile. This recipe is simple to prepare and yields a stunning dessert that is sure to impress. Whether for a special occasion or a casual gathering, this no-bake lemon cheesecake is a wonderful addition to any menu.

Enhance Your No-Bake Lemon Cheesecake Recipe with These Unique Side Dishes:

Grilled Asparagus: Drizzle with balsamic glaze and sprinkle with shaved parmesan for a savory and tangy side dish.

Honey Glazed Carrots: Roast with a touch of cinnamon and a drizzle of honey for a sweet and flavorful accompaniment.

Mango Salsa: Combine diced mango, red onion, cilantro, and lime juice for a refreshing and tropical topping to complement the cheesecake.

Creamy Potato Salad: Mix boiled potatoes with a creamy dressing, chopped celery, and hard-boiled eggs for a classic and satisfying side dish.

Similar No-Bake Desserts to Try

Creamy Chicken Alfredo: This creamy and indulgent pasta dish is perfect for a cozy night in. The rich and savory flavors of the alfredo sauce pair perfectly with tender chicken and al dente pasta.

Mango Salsa Chicken: Add a tropical twist to your chicken dinner with this flavorful mango salsa. The sweet and tangy salsa pairs perfectly with grilled or baked chicken for a refreshing and satisfying meal.

Roasted Vegetable Quinoa Salad: This hearty and nutritious salad is packed with roasted vegetables, fluffy quinoa, and a zesty vinaigrette. It's a perfect dish for a light lunch or a satisfying side dish for dinner.

Berry Chia Seed Pudding: Indulge in a healthy and delicious dessert with this berry chia seed pudding. The combination of sweet berries and creamy chia pudding is a guilt-free treat that's perfect for any time of day.

Appetizer and Main Course Pairings for This No-Bake Dessert

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich and flavorful filling. The earthy taste of the mushrooms pairs perfectly with the creamy and cheesy filling, making it a crowd-pleasing option for any gathering.

Caprese Skewers: Impress your guests with a fresh and vibrant appetizer that showcases the classic combination of tomatoes, mozzarella, and basil. Skewer these ingredients together for a visually appealing and delicious starter that is sure to whet the appetite.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish with a homemade alfredo sauce that perfectly coats tender pieces of chicken. Serve it over fettuccine for a comforting and satisfying meal.

Beef Stir Fry: Whip up a flavorful and colorful stir fry using thinly sliced beef and an array of fresh vegetables. Toss everything in a savory sauce and serve over steamed rice for a delicious and nutritious dinner option.

Why trust this No-Bake Lemon Cheesecake Recipe:

This no-bake cheesecake recipe is a guaranteed crowd-pleaser, crafted by a seasoned chef with a passion for creating delightful desserts. The combination of lemon jell-o and cream cheese results in a lusciously smooth and tangy filling, perfectly complemented by a buttery graham cracker crust. The addition of sour cream and whipped cream ensures a rich and creamy texture, while the touch of lemon zest adds a refreshing citrus note. Trust in the expertise behind this recipe to deliver a delectable and foolproof dessert experience.

Want to share your experience with this no-bake lemon cheesecake recipe or have any tips to make it even better? Join the discussion in the Recipe Sharing forum!

FAQ:

Can I use a different type of crust for this cheesecake?

Yes, you can use a different type of crust if you prefer. You can use a traditional pastry crust, a cookie crust, or even a nut-based crust for a different flavor and texture.

Can I use a different flavor of gelatin mix for the cheesecake filling?

Absolutely! You can experiment with different flavors of gelatin mix to create a variety of cheesecake flavors. Feel free to try flavors like strawberry, raspberry, or orange to customize the cheesecake to your liking.

Can I substitute the heavy cream with a different type of cream?

Yes, you can substitute heavy cream with alternatives like whipping cream or double cream. Just ensure that the cream you use is suitable for whipping to achieve the desired texture for the cheesecake filling.

How long does the cheesecake need to chill in the refrigerator?

The cheesecake should chill in the refrigerator for at least 6 hours, but it's even better if you can leave it overnight. This allows the flavors to meld together and the texture to set properly for a delicious no-bake cheesecake.

Can I freeze the cheesecake for a firmer texture?

Yes, you can freeze the cheesecake if you prefer a firmer texture. Just ensure it is well-covered to prevent freezer burn, and allow it to thaw slightly before serving for the best taste and texture.