No Bake Lemon Cheesecake {6 Ingredients}

My no bake lemon cheesecake is rich, creamy, and tangy with a. Thick lemon curd topping. Six ingredients, no oven, and no cheesecake cracks to worry about. 

This lemon cheesecake was inspired by the giant slice I ordered at the Cheesecake Factory. I’m usually skeptical about chain restaurant desserts, but there was something special about this one- so I took notes and went home to recreate it.  

In culinary school, I was taught that for simple flavors like lemon, less is more. I started with my tried-and-true no bake cheesecake base and added enough lemon juice to make it the standout flavor rather than just a background note. Testing it with and without the lemon curd on top was the real turning out- the curd takes it from good to genuinely impressive. 

It needs just 6 simple ingredients, and because there’s no baking involved, you don’t need to worry about cheesecake cracks or keeping an eye on the oven. Honestly, the hard part is waiting for it to set. 

Key Ingredients

Here’s what goes into this lemon cheesecake recipe, along with my kitchen notes. Full measurements are in the recipe card below.

• Pie crust. I used a homemade graham cracker crust (graham cracker crumbs, melted butter, and sugar), but any 9-inch pie crust can be used. I’ve had success with store-bought crusts, and they’re time-savers.
• Cream cheese. Softened cream cheese is made from a block and not from a tub (spreadable cream cheese). Please use full-fat cream cheese because low-fat/reduced-fat varieties don’t set properly (yes, I tested it just to make sure).
• Powdered sugar (confectioners’ sugar). I sift the powdered sugar, because even small pockets can throw off the filling.
• Heavy cream. It adds extra creaminess to the cheesecake and balances the tartness of the cream cheese. Heavy cream gives a better structure than heavy whipping cream. The fat content difference is small but noticeable in a no-bake filling. 
• Lemon juice. Fresh lemon juice is non-negotiable here. Bottled lemon juice can sometimes be bitter, which detracts from the filling.
• Yellow food coloring. Optional, but I like to add a couple of drops if I want the yellow color to stand out.
• Lemon curd. In my original recipe, I said this was optional. Nancy in the comments said this is her favorite lemon cheesecake of all the ones she’s made, and I think the curd is why. Many grocery stores sell it in the jam and jelly aisle.

How to make a no bake lemon cheesecake

Step 1- Make the crust. Combine the Graham cracker crumbs, butter, and sugar, and mix until combined. Transfer to a 9-inch pie pan.

Step 2- Make the filling. Beat cream cheese and powdered sugar until smooth. Add remaining ingredients and mix until thick.

Step 3- Set. Pour into the prepared pie crust and refrigerate for at least 6 hours, or overnight. 

Step 4- Add lemon curd. Once the cheesecake has set, spread it with a lemon spread if desired.

Arman’s recipe tips

• You must refrigerate the cheesecake for at least 6 hours, preferably overnight. This not only thickens the filling beautifully but also allows the lemon flavor to seep throughout the mixture. I always make this the day before serving. It slices more cleanly, and the flavor is noticeably better. 
• Please ensure all your ingredients are close to room temperature. Cold cream cheese won’t beat smoothly and leaves lumps in the filling. I take mine out of the fridge at least an hour before starting. 
• For an even more pronounced lemon flavor, add some lemon zest to the filling. I add a full tablespoon. The zest adds a brightness that juice alone can’t replicate.
• Skip the crust. For a crustless version, set the filling in a glass dish (very important for easy removal) and use a warm, wet knife for clean slices.
• Make mini lemon cheesecakes. Pour the filling into a greased silicone muffin tin for individual portions. It’s perfect when I’m entertaining.
• Make it keto. This cheesecake originally tested as a keto dessert. It’s easy to make low carb- use keto lemon curd and keto powdered sugar for the filling. 

How to store leftovers

To store: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake refrigerated and 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 freeze for up to 6 months. Thaw overnight in the fridge before serving, as thawing at room temperature can make the filling a little soggy.

More cheesecake recipes

Originally published November 2020