Are you craving cheesecake but don’t want to use the oven in the summer heat? This No-Bake Lemon Cheesecake recipe is for you.
Listen, we all love a good cheesecake but who wants to bake one in the sweltering heat? Not I, amigos. This is why I made these no-bake lemon cheesecakes for dessert instead. They’re super easy too, which isn’t always the case with the baked variety.
I had been craving a lemon dessert for a while (I’m a big fan of sour/citrus flavours), so I decided to roll with it. It’s a slightly selfish decision since the kids don’t tend to like cheesecake or lemon, but here we are.
I chose to go with mini individual portions for this blog post, however this recipe can be made in one pan as well. Follow the same instructions all the way through, as well as chill time, but simply don’t divide the recipe into portions. Easy peasy.
One thing to keep in mind: using lemon juice won’t actually turn your cheesecake yellow. If you truly want a yellow dessert, you’ll have to add food colouring when mixing. I added a teeny amount for a hint of the colour, but how yellow you want the cheesecake is totally up to you.
Scroll below for this No-Bake Lemon Cheesecake recipe and if you haven’t already, don’t forget to subscribe!
No-Bake Lemon Cheesecake
For the crust
- 1 3/4 cups Graham Crumbs
- 1/2 cup Butter, melted
- 1/4 cup Granulated Sugar
For the Filling
- 16 oz Cream Cheese
- 1/4 cup Lemon juice, fresh
- 2 Tbsp Lemon Zest
- 1 cup Whipping Cream
- 3/4 cup Confectioners Sugar
- 1 tsp Pure Vanilla Extract
For the Topping (Optional)
- 1/4 cup Butter, room temperature
- 1 cup Confectioners Sugar
- 1 tbsp lemon juice, fresh
- 2-3 Tbsp Whipping Cream
For the crust
- In a medium bowl, combine the graham crumb, melted butter and sugar. Stir until evenly combined.
- Press the graham cracker mix evenly to the bottom of your jars or pan. Place in refrigerator.
For the filling
- In a large bowl, combine cream cheese, lemon juice and lemon zest. Beat with an electric mixter until smooth.
- In a separate bowl, combine whipping cream, confectioners' sugar and vanilla. Beat with an electric mixer until still peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Pour filling evenly into jars or single pan. Refrigerate 6 hours.
For the topping (optional)
- Combine butter, confectioners's sugar and lemon juice in a large bowl. Beat with an electric mixer until smooth, adding whipping cream 1 tbsp at a time until desired consistency is achieved.
- Pipe frosting onto cheesecakes.
- Serve and enjoy!
If you like this recipe, be sure to subscribe to this blog, follow me on Instagram and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Looking for food photography tips and tricks? Subscribe to my YouTube channel and never miss out on the action!
Recipes you may also like: