This lemon cheesecake is rich, tangy, and made with just 6 ingredients! It’s an elegant no bake dessert recipe.
I’m yet to find someone who does not love cheesecake.
They have to be one of the easiest most delicious treats ever and are so easy to make. Some of our favorites include a strawberry, blueberry, or peanut butter cheesecake. However, when we want something a little more tropical, this lemon cheesecake ticks the boxes.
No bake lemon cheesecake
It’s no secret that we adore all things lemon. Whether that be in cookies, pie, or even as a cake, it’s a popular flavor here. Now, when made into a creamy and rich coconut cheesecake, it’s honestly my favorite way to enjoy it… and it’s so easy too!
- It needs just 6 Ingredients. Unlike other desserts, this needs few ingredients and they are easy ones at that!
- There is no baking required. This could not be any more simple to make. The hard part is waiting for it to set.
- Minimal prep is required. The total hands-on time is less than 5 minutes, so you have no excuses.
- Perfect texture. It’s smooth, creamy, and topped with a thick lemon curd. It’s sweet, slightly tart, and with notes of citrus, without being overpowering!
As we mentioned earlier, this recipe needs just 6 ingredients. They are also simple ones too, that you can find at any grocery store, or better yet, you already have them in your pantry. Here is what you’ll need:
- Pie crust. I used a homemade graham cracker crust, but any 9-inch pie crust can be used.
- Cream cheese. Softened cream cheese, from a block and not from a tub (spreadable cream cheese).
- Powdered sugar. Also known as confectioners sugar.
- Heavy cream. Gives the cheesecake extra creaminess, and balances out the tartness of the cream cheese.
- Lemon juice. Fresh or bottled can be used.
- Yellow food coloring. Optional, but gives the cheesecake the glorious yellow hue.
- Lemon curd. Optional, but gives an extra layer of sweet lemon on top. Either store-bought or homemade curd.
How to make a lemon cheesecake
Simple is an understatement for this recipe and this recipe comes together in no time.
Step 1- Make the crust
Start by preparing your crust and refrigerating it until the filling is made. I like to allow at least 20 minutes chilling time so the crust has time to firm up.
Step 2- Make the filling
Next, in a large mixing bowl, beat together the softened cream cheese and the powdered sugar, until smooth. Add the rest of the ingredients and beat together until smooth and thick.
Transfer into the prepared pie crust and refrigerate for at least 6 hours, or overnight.
Step 3- Add lemon curd
Once the cheesecake has set, spread it with a lemon spread if desired. If you do this step, chill the cheesecake once more for 30 minutes for the curd to firm up slightly. Once set, slice and serve.
Just like in a cookies and cream or no bake cheesecake, this cheesecake recipe comes together best when you follow these tips and tricks for success.
- You must refrigerate the cheesecake for at least 6 hours, or preferably overnight. This not only thickens the cheesecake filling beautifully, but allows the lemon flavor to seep throughout the mixture.
- Please ensure all your ingredients are close to room temperature, to make mixing the filling easier and void of any clumps.
- As we do in our lemon loaf, for an even more pronounced lemon flavor, add some lemon zest to the filling.
- Serve lemon cheesecake with a scoop of coconut ice cream or ice cream, for the ultimate dessert.
Dietary swaps and substitutions
What we adore about this cheesecake is just how versatile it is. Want to make it keto? No problem. Have a dairy allergy? Got you covered. Here is everything we’ve tested:
- Cut the carbs. Easily make this keto friendly by swapping out the sugar for keto powdered sugar.
- Skip the dairy. With dairy free options of cream cheese and heavy cream at most grocery stores, this is a simple swap.
- Add more citrus. If you want this a little less tangy, swap out half the lemon with orange or blood orange juice.
- Make these into bars. For lemon cheesecake bars, simply prepare the crust in a square pan (8 x 8-inch), covered completely with parchment paper.
Storage instructions
To store: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake stored in the refrigerator, covered. It will remain fresh for up to 2 weeks. If you do prefer a creamier cheesecake, let it sit at room temperature for 30 minutes, before enjoying it.
To freeze: Place lemon cheesecake slices in a shallow container and store in the freezer for up to 6 months.
More cheesecake recipes to try
Frequently Asked Questions
Always choose cream cheese over mascarpone in a cheesecake recipe. It not only lends a better flavor but is much sturdier too, so you never have to worry about it falling apart.
Although lemons are naturally sour, they complement the sweetness and tartness to have a lovely tang.
For a crustless lemon cheesecake, simply omit the crust.
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No Bake Lemon Cheesecake
Ingredients
- 1 8-inch pie crust * See notes
- 2 1/2 cups cream cheese softened
- 1 cup powdered sugar
- 1 1/4 cups heavy cream
- 1/4 cup + 1 tablespoon lemon juice
- 1-2 drops yellow food coloring optional
- 1 cup lemon curd optional
Instructions
- Prepare your cheesecake crust and refrigerate until ready to fill.
- In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick.
- Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
- Remove from the refrigerator and if desired, top with a thick layer of lemon curd.
Notes
Nutrition
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Cannot have dairy, can I use coconut cream for the heavy cream?
Not that I’ve tried, but you can use plant based double cream.
Hello Arman, Have you tried making a no bake cheesecake using knox Gelatin and a no calorie sweetener in place of the sugar knox calls for? This makes for a smooth cheesecake with a bit more firmness. No carbs from the gelatin, does add protein and has no dairy, (but I guess it is not Vegan). For Vegan, Xanthan gum may be a suitable sub for the Knox. Would have to experiment to get the right consistency. I use the Xanthan Gum for thickening sauces it can get quite firm if incorrectly measured. Just wondering, perhaps you have tried them and don’t like the results?
I haven’t tried that, so feel free to experiment and see 🙂
I made this for Mother’s Day and everyone loved it! I made the lemon curd to go with it and the almond flour crust. Really delicious!
woohoo can’t wait to make. i am down anything Lemon..wish you would state what Pan and Size used..
What can I say this cheesecake looks amazing I have to save this recipe for my friend