No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

An very creamy and silky prepared without the use of artificial flavors, this No Bake Lemon Cheesecake is prepared using lemon zest and juice! It can withstand being chopped because of its firmness.



  1. ½ cup melted butter;
  2. 2 ¼ cups graham cracker crumbs (270g);


  1. 3 packages (24 oz or 750g total) of cream cheese whole fat
  2. 1 ½ cups powdered icing sugar
  3. cup heavy whipping cream (30-35% fat ONLY)
  4. 3 tablespoons freshly squeezed lemon juice (approximately 1 lemon)
  5. zest of 2 lemons (or just 1 if you prefer a softer flavor)
  6. 1 teaspoon vanilla extract


  • Using parchment paper to line a 9-inch Springform pan is optional, but it facilitates simple removal when it’s set.
  • Press the butter and graham cracker crumbs mixture into the pan that has been prepared, going approximately 1/2″ up the sides.
  • Using an electric mixer set to medium speed, whip the cream cheese in a large bowl until it becomes smooth.
  • Beat in the vanilla, lemon zest, juice, and powdered sugar until smooth.
  • Beat in the vanilla, lemon zest, juice, and powdered sugar until smooth.
  • Beat the heavy cream on high speed in a another medium-sized bowl until firm peaks form. Using a spatula, carefully fold the whipped cream and cream cheese together, being cautious not to deflate the cream.
  • If you want the filling to be sweeter or more lemony, taste it and add extra sugar or lemon zest.
  • After pouring filling onto crust, cover and chill for at least 6 hours, or better yet, overnight! Accompany with confectionery cream.

NOTE: Since the creation of this film, the recipe has undergone significant modifications.

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