Rashmi Sharma No-Bake Lemon Cheesecake is a light, refreshing, and creamy dessert that’s perfect for warm weather or any occasion where you want something sweet without turning on the oven. This cheesecake has a tangy lemon flavor with a rich, smooth texture. The best part is that it’s incredibly easy to make with just a few ingredients and no baking required!
This recipe for No Bake Lemon Cheesecake is creamy, tangy, and simple to prepare! It’s a wonderful treat for spring and summer and is bursting with lemon flavour!
One of my favourite flavours at this time of year is lemon! It’s a cheery hue and flavour for just about any treat, especially with Easter just around the corner. Additionally, a lemon cheesecake recipe is a necessity.
The crust of this cheesecake is followed by a delicious lemon filling and some whipped cream on top. Lemon slices are used as decoration to give it a bright, springtime appearance. So let’s discuss how to assemble this baby.
The best cheesecakes have a tasty crust that is just the right consistency—neither too thick nor too thin. I used a traditional graham cracker crust to make this. After making the crust, place it in the refrigerator to chill while you prepare the filling.
No Bake Lemon Cheesecake Recipe | What Is The Recipe Of No Bake Lemon Cheesecake
Ingredients
- GRAHAM CRACKER CRUST
- 1 1/2 cups Graham cracker crumbs
- 3 tablespoons sugar
- 7 tablespoons butter melted
- CHEESECAKE
- 1 package lemon Jell-O 3 oz
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 1/2 cups heavy cream*
- 1 tablespoon freshly grated lemon zest
Instructions
-
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
-
Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
-
Place in refrigerator or freezer while you prepare cheesecake filling.
-
NO-BAKE LEMON CHEESECAKE
-
Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
-
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
-
Add sour cream and stir well.
-
Mix in vanilla extract.
-
Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
-
In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
-
Fold whipped cream into cheesecake mixture until well-combined.
-
Fold in lemon zest, if using.
-
Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
-
If desired, top with whipped cream before cutting and serving.
Tips:
- Crust Variation: You can experiment with different types of cookies or biscuits for the crust. Gingersnap cookies add a lovely spicy flavor to the crust that complements the lemon.
- Tartness: If you prefer a less tangy cheesecake, you can adjust the amount of lemon juice based on your taste preferences.
- Vegan/Dairy-Free Option: For a dairy-free version, you can substitute the cream cheese with a vegan cream cheese and use coconut cream in place of whipped cream.
- Flavored Variations: If you like, you can add a layer of fruit puree (such as raspberry or blueberry) on top of the cheesecake for added flavor and color.
Healthier Alternatives:
- For a lighter crust, you can use whole wheat crackers or almond flour.
- You can also try reducing the sugar in both the crust and filling to suit your preference.
This No-Bake Lemon Cheesecake is an easy and delicious dessert that’s perfect for a special occasion or a simple treat to enjoy with friends and family. Its light and creamy texture, combined with the refreshing citrus flavor, makes it irresistible!
