I’ve had enough of “lemon” cheesecakes that whisper citrus like it’s a dirty secret. You know the type—barely a tang, mostly just… cream. But not this one. Oh no, this lemon cheesecake punches you in the taste buds with the kind of zing that makes you do a happy little shimmy. It’s creamy, rich, refreshingly tart, and basically the dessert version of sunshine.

If you’ve been burned by bland before, this recipe’s about to restore your faith in cheesecake. We’re not holding back: real lemon juice, generous zest, and just enough sweetness to let the citrus shine. The texture is smooth, almost mousse-like, with that perfect chilled finish you crave in a summer dessert. And the best part? It’s a no-bake beauty—so you skip the stress, skip the oven, and still serve up something that looks (and tastes) like it came from a fancy patisserie.

Recipe Snapshot

Category	Details
Yield	1 cheesecake (8-10 slices)
Serving Size	1 slice
Prep Time	25 minutes
Chill Time	6 hours (or overnight)
Total Time	6 hours 25 minutes
Calories per Serving	Approx. 415
Primary Cooking Method	No-bake
Occasion	Summer gatherings, holidays
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Lemon Cheesecake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Chill Time

hours

Calories

415

kcal

This no-bake lemon cheesecake is a full-on citrus celebration—creamy, rich, and bursting with bright lemon flavor. Every bite delivers the perfect mix of silky-smooth creaminess and tangy zip from real lemon juice and zest. It’s the kind of dessert that feels indulgent yet refreshing, like your taste buds went on a little summer vacation. Best part? No oven drama. Just mix, chill, and slice into sunshine. Whether you’re hosting brunch or binge-watching shows solo, this lemony delight makes it all better.

Ingredients

For the Crust
2 cups (200g) graham cracker crumbs (or digestive biscuits)
1/2 cup (115g) unsalted butter, melted
2 tbsp granulated sugar
For the Filling
24 oz (675g) full-fat cream cheese, room temperature
1 cup (120g) powdered sugar
1/2 cup (120ml) fresh lemon juice (about 2 large lemons)
2 tbsp lemon zest
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
Optional Topping
Extra whipped cream
Lemon slices or zest curls

Directions

Preparing the Crust
Line the Pan
Start with a 9-inch springform pan. Line the base with parchment paper to prevent sticking and make it easier to transfer later. This also helps keep the crust from crumbling apart when sliced.
Make the Crust Mixture
In a medium bowl, combine 2 cups of graham cracker crumbs (or digestive biscuits), 1/2 cup melted unsalted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated and resemble wet sand.
Press and Chill
Firmly press the crust mixture into the bottom of the prepared pan using the bottom of a flat glass or measuring cup. Get an even layer. Pop it in the fridge while you make the filling. This firms up the butter and helps the crust hold together.
Making the Filling
Soften and Beat the Cream Cheese
Make sure your cream cheese is room temperature—cold cream cheese won’t mix well. In a large mixing bowl, beat 24 oz of full-fat cream cheese until completely smooth and creamy. No lumps allowed here.
Add Lemon, Sweetener & Flavor
Add 1 cup powdered sugar, 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract to the cream cheese. Beat again until fully combined, smooth, and fluffy. This is where your cheesecake gets its big lemon flavor.
Whipping the Cream
Whip Until Stiff
In a separate chilled bowl, whip 1 1/4 cups of heavy whipping cream using a hand or stand mixer. Beat until stiff peaks form, but don’t go too far—you want whipped cream, not butter.
Fold It In
Gently fold the whipped cream into the lemon-cream cheese mixture in 2–3 batches. Use a spatula and light hand to keep all that airy texture. You want a luscious, mousse-like filling, not a flat one.
Assembling the Cheesecake
Pour and Smooth
Remove your chilled crust from the fridge. Pour in the lemon filling and use a spatula to spread it evenly and smooth the surface. Tap the pan lightly on the counter to pop any air bubbles.
Chill to Set
Cover the cheesecake tightly with plastic wrap and refrigerate for at least 6 hours—overnight is even better. This allows it to firm up perfectly.
Finishing Touches
Release and Decorate
Run a knife along the edge before unclipping the springform pan. For clean slices, dip a sharp knife in hot water and wipe between cuts. Top with dollops of whipped cream, lemon slices, or lemon zest curls for an extra-pretty finish.

Extra Tips

Room Temp Matters: Always bring your cream cheese to room temperature for the smoothest filling. Cold cream cheese leads to clumps, and nobody wants that.
Zest First, Then Juice: It’s way easier to zest your lemons before juicing them. Plus, the zest gives you more flavor than the juice alone.
Use a Hot Knife: For those photo-worthy slices, dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for clean edges.
Tap for Air Bubbles: After pouring the filling into the crust, gently tap the pan on the counter to release any trapped air. This helps prevent unsightly air pockets when you slice.
Chill Longer for Firmer Texture: If you can resist, let the cheesecake chill overnight. The texture improves and it slices like a dream.

Equipment List

9-inch springform pan
Mixing bowls (at least 2)
Electric mixer (stand or hand)
Spatula
Zester or fine grater
Citrus juicer
Measuring cups and spoons
Parchment paper (optional, for easy release)

Substitution Options

No cream cheese? No problem. You can swap it with full-fat Greek yogurt or mascarpone, though the tang might vary a bit. For a dairy-free version, use plant-based cream cheese and coconut whipped topping. Just make sure to choose brands that are thick and unsweetened to avoid a soupy mess.

If you’re out of graham crackers, try digestive biscuits, vanilla wafers, or even crushed Biscoff cookies for a twist. Vegan butter works fine for the crust too.

Lemon juice is key—but bottled lemon juice in a pinch? Acceptable, though nothing beats fresh-squeezed. And don’t skip the zest—it’s where the magic is.

Make-Ahead Tips

This lemon cheesecake is your make-ahead best friend. Since it requires at least 6 hours to chill (but benefits from overnight), it’s ideal for prepping the day before a party or gathering. You can even make it up to 2 days ahead and store it tightly wrapped in the fridge. Just wait to garnish until right before serving to keep everything looking fresh.

Want to prep parts in advance? The crust can be made and chilled a day ahead, and the filling mixed and stored separately for a few hours before combining and assembling.

Storage Instructions

Refrigerator:

Once fully set, the cheesecake can be stored in the fridge for up to 4–5 days. Keep it in the springform pan and cover loosely with plastic wrap or a dinner plate, making sure it doesn’t touch the surface. For best texture and clean slices, let it chill overnight before serving.

Freezer:

Yes, you can freeze it! For best results, freeze without any toppings:

With pan base: Remove the outer ring, wrap the entire cheesecake (with the pan base) in several layers of plastic wrap, followed by a layer of aluminum foil.
Without pan base: Chill until firm. Slide a knife under the crust to release it, transfer it onto parchment-lined cardboard, and wrap as above.

Label and freeze for up to 3 months. Thaw overnight in the refrigerator. Do not thaw at room temperature or the texture will suffer. Add toppings after thawing for the freshest presentation.

Recipe FAQ

What pan should I use to make lemon cheesecake?

A 9-inch springform pan is best for this no-bake cheesecake. It allows for easy removal and clean edges when slicing.

What is a substitute for sour cream in lemon cheesecake?

This recipe doesn’t call for sour cream, but if yours does, Greek yogurt or mascarpone cheese makes a good replacement. They offer a similar tang and creaminess.

Do I need to use a water bath to make cheesecake?

Nope! This is a no-bake recipe, so no water bath is needed. Just chill and serve.

How to know when cheesecake is baked?

If you’re using a baked version, the edges should be set and the center slightly jiggly. But for this no-bake version, firmness after chilling is your cue.

Do I need to chill cheesecake after it bakes?

Yes—whether baked or not, cheesecake needs to chill to fully set. For no-bake, a minimum of 6 hours, but overnight is best.

How do you slice cheesecake neatly?

Use a hot, clean knife. Dip it in hot water and wipe it dry between each slice for those perfect, bakery-style cuts.

Can I use bottled lemon juice instead of fresh?

Yes, but only if you’re desperate. Bottled juice just doesn’t have that zingy brightness fresh lemons bring. If you’re using bottled, be sure to include plenty of fresh zest to boost the flavor.

Can I make this cheesecake gluten-free?

Absolutely. Just swap in gluten-free graham crackers or cookies for the crust. The filling is naturally gluten-free, so you’re good to go.

Can I use low-fat cream cheese?

Technically yes, but I don’t recommend it. Low-fat versions can make the filling runnier and less rich. Stick with full-fat for best results.

Can I turn this into lemon bars?

Not really—this filling is too soft to hold up as bars. It’s best kept as a chilled cheesecake unless you’re planning to bake and adjust the filling.

How do I avoid cracks in no-bake cheesecake?

That’s the beauty of no-bake—cracks aren’t a thing! The fridge sets everything smoothly, no oven worries or water bath drama required.

Ingredient Selection

Cream Cheese:

Use full-fat, block-style cream cheese for best results. Avoid whipped or spreadable versions—they won’t set properly and your cheesecake may turn out too soft.

Lemon Juice & Zest:

Always go with fresh lemons. Bottled lemon juice lacks the bright citrus punch you need, and lemon zest carries most of the aromatic oils that make this dessert sing.

Whipping Cream:

Look for heavy whipping cream with at least 36% fat content. Anything lighter might not whip properly, and the filling won’t hold its shape as well.

Graham Crackers:

Choose plain, unflavored graham crackers or digestives for the base. If you’re feeling bold, try a shortbread or Biscoff variation for a fun twist.

Serving Suggestions

Serving this lemon cheesecake is almost as satisfying as making it. For a classic finish, top it with clouds of piped whipped cream and elegant curls of lemon zest or candied lemon slices. If you’re aiming to balance the richness, a generous spoonful of fresh berries or a tangy berry compote makes the perfect match. And when you’re feeling extra fancy, dust on a little powdered sugar or sprinkle on some edible flowers—it’ll go from fridge-friendly to showstopper in seconds.

Nutritional Information

Per Serving (approximate):

Calories: 415
Fat: 32g
Saturated Fat: 19g
Carbohydrates: 27g
Sugar: 21g
Protein: 5g

Values are estimates and will vary based on ingredients used.

Final Thoughts

If sunshine had a flavor, it’d be this lemon cheesecake. Bright, creamy, and ridiculously easy to make, it’s the kind of dessert that gets people talking—and coming back for seconds. Whether you’re a cheesecake veteran or a total newbie, this no-bake recipe is foolproof and fabulous.

So the next time life hands you lemons, you know what to do. Skip the lemonade and make this cheesecake instead.

Lemon Cheesecake That Actually Tastes Like Lemon

Recipe Snapshot