Go Back

No-Bake Lemon Cheesecake

This refreshing lemon cheesecake is made without an oven, relying on a buttery graham cracker crust and a tangy, creamy filling set with gelatin. The dessert features a smooth, firm texture topped with bright lemon flavor and a hint of zest, perfect for hot summer days or last-minute gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham cracker crumbs or digestive biscuits, crushed finely
  • 100 g Melted butter to bind the crust
  • 1 tablespoon Sugar for the crust
  • 250 g Cream cheese softened to room temperature
  • 1/2 cup Powdered sugar for sweetness and smoothness
  • 1/4 cup Fresh lemon juice about 2 lemons, freshly squeezed
  • 1 lemon Lemon zest finely grated
  • 1 cup Heavy cream chilled and whipped to soft peaks
  • 1 teaspoon Gelatin powder dissolved and cooled
  • 2 tablespoons Cold water for blooming gelatin

Equipment

  • Springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan
  • parchment paper

Method
 

  1. Line your springform pan with parchment paper, then set aside.
  2. Combine the graham cracker crumbs and sugar in a bowl, then pour in the melted butter. Mix until the crumbs look evenly coated and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of your prepared pan, creating an even layer. Chill in the fridge for about 15 minutes to set.
  4. In a mixing bowl, beat the softened cream cheese with a whisk until smooth and creamy, about 2 minutes, until no lumps remain.
  5. Add the powdered sugar to the cream cheese and mix until fully incorporated, creating a smooth, sweet base.
  6. Stir in the freshly squeezed lemon juice and lemon zest, mixing gently until just combined and fragrant.
  7. In a small saucepan, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes, until it becomes gel-like.
  8. Gently warm the bloomed gelatin over low heat, stirring until fully dissolved—be careful not to boil. Let it cool slightly.
  9. Fold the cooled gelatin into the lemon mixture, blending gently to evenly distribute and ensure a smooth, settable filling.
  10. Whip the chilled heavy cream until soft peaks form, then gently fold it into the lemon mixture, maintaining a light, airy texture.
  11. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover loosely and refrigerate for at least 4 hours or until fully set.
  12. Once set, run a knife around the edge of the pan to loosen, then carefully remove the springform ring. Garnish with lemon slices or zest if desired, then slice and serve cold.

Notes

Make sure to fully dissolve the gelatin and allow it to cool before mixing into the filling to prevent clumping. Chill the cheesecake sufficiently to achieve the perfect firm texture. For an extra zing, add more lemon zest or juice to intensify the citrus flavor.