This no bake lemon cheesecake is the perfect summer dessert. It’s a wonderfully sweet and refreshing treat to enjoy on any summer day. It’s not only delicious, but its also easy to make. It can be whipped up in no time since it never has to see the inside of an oven!
I have to be honest, I wasn’t really a no bake cheesecake fan until this no bake lemon cheesecake made it’s way into our kitchen. If you’ve been following this blog for any length of time you know that I get on lemon dessert kicks quite a lot. It’s been a while since I’ve made my favorite lemon bars or my delicious lemon tart and I wanted something sweet and tangy! I also wanted cheesecake. But it’s been quite a busy week and honestly I didn’t feel like baking a cheesecake so I went with a no bake one. I was sure I would have to experiment with the recipe a few times, but I’m so happy to say the first time was perfect and I wouldn’t change a thing.
What makes this the best no bake lemon cheesecake?
- The thick, sweet graham cracker crust. With honey flavored graham crackers, brown sugar and butter, the combination makes the best crust for this no bake cheesecake.
- A thick and creamy lemon filling. The filling in this cheesecake is made from 3 blocks of cream cheese, 3/4 cup of freshly squeezed lemon juice, sour cream and heavy cream. When whipped together these ingredients make a perfect and thick filling for this no bake cheesecake.
So what is no bake cheesecake?
Before we dive into the recipe, let’s talk about what a no bake cheesecake is. A no bake cheesecake is exactly what it sounds like, it’s a cheesecake that will never have to see the inside of an oven. It is made from ingredients that create a thick filling when whipped together. The filling is then poured into a crust and left in the refrigerator to set for several hours. A no bake cheesecake is served cold, which makes it a perfect summer dessert.
How to make no bake lemon cheesecake.
This recipe is very easy and pretty quick to make. First, you’ll make your graham cracker crust. You’ll need 1 cup of graham crackers crumbs, granulated sugar, brown sugar and butter. Mix all of those ingredients together and press into the bottom of a springform pan.
Next, you’ll make the cheesecake filling. With a stand or hand mixer beat your cream cheese, sugar, sour cream, vanilla and heavy cream together until the mixture is thick and creamy. Slowly add in your lemon juice until fully incorporated into your filling. Add the filling to your graham cracker crust, smooth the top with a cake spatula and refrigerate for 4-6 hours. Refrigerating overnight also works perfectly and makes this cheesecake a great make ahead dessert.
How to store no bake lemon cheesecake.
Since this no bake cheesecake is still made with cream cheese it should be stored in the refrigerator just like any other dessert that’s made with cream cheese. Cover the leftover cheesecake in plastic wrap or put in an airtight container and store in the refrigerator.
Can you freeze this cheesecake?
Yes, you can absolutely freeze this cheesecake. No bake cheesecakes can be frozen for up to 3 months. When you’re ready to unfreeze just thaw out in the refrigerator until it’s no longer frozen.
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