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Clean slice of creamy lemon cheesecake showing smooth filling and buttery crust

No-Bake Lemon Cheesecake

A creamy no-bake lemon cheesecake with a buttery graham cracker crust, bright lemon filling, and optional lemon curd topping. This easy make-ahead dessert sets in the fridge and slices beautifully after chilling.
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Prep Time 25 minutes
6 hours
Total Time 6 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs or digestive biscuit crumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter melted
  • 24 oz full-fat cream cheese softened
  • 1 cup powdered sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream cold
  • 1/2 cup lemon curd optional topping
  • Fresh berries or whipped cream optional for serving

Equipment

  • 1 9-inch Springform Pan for shaping and releasing the cheesecake
  • 1 Food processor or rolling pin for crushing crumbs
  • 1 Medium mixing bowl, for the crust
  • 1 Large mixing bowl for cream cheese filling
  • 1 Electric mixer hand mixer or stand mixer
  • 1 Rubber spatula for folding whipped cream
  • 1 Offset spatula for smoothing the top
  • 1 Measuring cup for pressing the crust firmly

Method
 

  1. Line the bottom of a 9-inch springform pan with parchment paper if desired.
  2. Mix the graham cracker crumbs, granulated sugar, salt, and melted butter until the crumbs look like wet sand.
  3. Press the crumb mixture firmly into the bottom of the springform pan. Chill the crust while you make the filling.
  4. Beat the softened cream cheese in a large bowl until completely smooth.
  5. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until creamy and fully combined.
  6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the lemon cream cheese mixture until no white streaks remain.
  8. Spread the filling over the chilled crust and smooth the top.
  9. Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
  10. Spread lemon curd over the chilled cheesecake, if using, then garnish with berries or whipped cream before serving.
  11. Slice with a clean sharp knife, wiping the knife between slices.

Notes

Use full-fat block-style cream cheese for the best texture. Low-fat cream cheese can make the filling too soft.
Fresh lemon juice and lemon zest give the best flavor. Avoid bottled lemon juice if possible. For the cleanest slices, chill the cheesecake overnight and wipe the knife between cuts. If the crust crumbles, press it more firmly next time and make sure the crumbs are evenly coated with butter.
Store covered in the refrigerator for 4 to 5 days. Freeze slices for up to 2 months and thaw overnight in the refrigerator.