No Bake Lemon Cheesecake

Top of a slice of cheesecake on a white plate.

This No Bake Lemon Cheesecake is a rich and creamy cheesecake with bright & zesty fresh lemon flavor - lemon juice and lemon zest! A buttery graham cracker crust filled with an easy to make no bake lemon cheesecake filling.

Course Dessert

Cuisine American

Keyword easy lemon cheesecake, no bake lemon cheesecake

Prep Time 20

Chill Time 8

Total Time 8 20

Servings

Calories 418kcal

Author Jessica - Together as Family

Equipment

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
6 tablespoons unsalted butter melted

Lemon Cheesecake Filling

1 cup granulated sugar
3 tablespoons lemon zest
24 ounces full-fat cream cheese softened
1/4 cup heavy whipping cream
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon extract (optional)
8 ounces Cool Whip thawed

Instructions

Prep : Grease the inside of a 9-inch springform pan with softened butter. Concentrate most of it on the bottom and then move it up the sides of the pan. Set aside.
Graham Cracker Crust : In a mixing bowl, stir together the graham cracker crumbs and melted butter until well combined. The mixture should look like wet sand. Firmly press it into the bottom of the prepared springform pan.
2 cups graham cracker crumbs, 6 tablespoons unsalted butter
Loosely cover the springform pan with plastic wrap to foil and place it in the freezer for 20 minutes.
Lemon Cheesecake Filling : In a large bowl add the granulated sugar and lemon zest. Use your clean hands to rub it together until it's very fragrant. About 1-2 minutes.
1 cup granulated sugar, 3 tablespoons lemon zest
Add the cream cheese, heavy whipping cream, lemon juice, and lemon extract (if using) into the bowl of sugar and lemon zest. Beat with an electric hand mixer until smooth and combined.
24 ounces full-fat cream cheese, 1/4 cup heavy whipping cream, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon extract
Using a silicone spatula, stir in the Cool Whip and mix until thoroughly combined.
8 ounces Cool Whip
Chill Time : Evenly spread the lemon cheesecake mixture into the springform pan over top the crust. Cover the springform pan with plastic wrap or foil and refrigerate for at least 6-8 hours, or overnight is the best (recommended).
Serve : Serve chilled from the fridge and garnish the whole cheesecake, or each slice, with whipped cream (store-bought or homemade) and a lemon slice.

Notes

Cream Cheese : Make sure you are using the bar form of cream cheese (where they come wrapped in the foil wrapper) and NOT the tub of whipped or spreadable cream cheese - which have more water in them and therefore will yield a much different result. Don't let the cream cheese sit out at room temperature for longer than 2 hours. 24 ounces of cream cheese is equivalent to 3 bars (8 oz each).

Why Rub Sugar + Lemon Zest? : This is actually the most important step in making this lemon cheesecake. Rubbing the sugar and lemon zest together releases all that bright and fresh lemon flavor. You will start to smell it after just a moment and the sugar will get that great lemon flavor on it too. It also helps develop that fresh lemon flavor so the cheesecake is more lemon-y.

Lemon Extract : If you prefer a natural flavored lemon cheesecake then don't use lemon extract. Use the extract if you want a brighter and stronger lemon flavor. Or just use half of it and see what you think.

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