No-Bake Lemon Cheesecake Recipe
As you might already know, I love cheesecakes, and I’ve shared a baked lemon cheesecake before. But today, we’re switching things up with a no-bake version that’s just as delicious! This no-bake lemon cheesecake strikes the perfect balance between tangy lemon curd and creamy, smooth cheesecake filling, all on top of a buttery, zesty graham cracker crust. No oven required! It’s a simple and refreshing dessert, especially great for warm days when you’re craving something light and zesty.
❤️ Why You’ll Love No-Bake Lemon Cheesecake
No-bake lemon cheesecake is a refreshing, zesty dessert that combines the tangy brightness of lemons with the rich creaminess of cheesecake. The fact that it requires no baking makes it a convenient option for busy days or when you don’t want to heat up the kitchen. Its light texture and vibrant flavor make it perfect for any occasion, whether it’s a casual gathering or a special celebration. Plus, the silky lemon curd on top adds a gourmet touch without any complicated steps.
🛒 Ingredients
For the crust:
- Biscuits/Graham Crackers: Form the base of the cheesecake, providing a crunchy, slightly sweet foundation that contrasts the creamy filling.
- Butter: Binds the crumbs together, creating a firm base for the cheesecake filling.
- Lemon Zest: Adds a subtle citrus note to the crust, enhancing the overall lemony flavor.
- Milk (optional): Helps moisten the crust, making it easier to press and firm up if the crumb mixture feels too dry.
For the lemon curd:
- Lemon Juice & Lemon Zest: Adds the tangy, fresh citrus flavor that defines this cheesecake and balances the richness of the cream cheese. The zest intensifies the lemon aroma, while the juice provides acidity.
- Sugar: Sweetens both the lemon curd and the cheesecake filling, creating a balance between the tanginess of the lemons and the creaminess of the cheesecake.
- Egg Yolks: Thicken the curd and add richness for a smooth, creamy texture.
- Butter: Adds creaminess and helps the curd achieve a silky, rich consistency.
- Salt: Enhances the overall flavor by balancing the sweetness and bringing out the lemon’s natural brightness.
For the cheesecake filling:
- Gelatin Powder: Stabilizes the cheesecake, giving it structure without compromising its light and airy texture.
- Water: Used to bloom the gelatin, activating it so it can properly thicken the filling.
- Cream Cheese: Provides the smooth, tangy base for the cheesecake filling.Powdered
- Sugar: Sweetens the filling while maintaining a smooth, velvety texture.
- Vanilla Bean Paste: Adds a touch of warmth and depth to complement the lemon flavor.
- Heavy Cream: Lightens and fluffs up the cheesecake filling, ensuring a creamy and airy texture.
- Lemon Zest: Infuses the filling with a fresh, citrusy brightness.
- Lemon Curd (optional): Swirled into the filling to enhance the lemon flavor and add extra bursts of tanginess.
🤌 How to Make No-Bake Lemon Cheesecake
For a perfect no-bake lemon cheesecake, start with a buttery, citrus-infused crust that provides a flavorful base. The key to the creamy filling is combining softened cream cheese with whipped heavy cream, resulting in a light yet rich texture. Properly blooming gelatin ensures the cheesecake sets well without sacrificing creaminess. The addition of lemon curd gives the dessert a tangy twist, and letting the cheesecake chill overnight ensures it sets perfectly and the flavors develop beautifully.
🪄 Tips and Tricks
- Room Temperature Ingredients: Ensure the cream cheese is fully softened and at room temperature before mixing. This prevents lumps in the filling and ensures a smooth, creamy texture.
- Proper Gelatin Blooming: Let the gelatin bloom in cold water for at least 10 minutes before using. This step is crucial for the cheesecake to set correctly without any gritty texture.
- Chill for Optimal Texture: Refrigerating the cheesecake for at least 6 hours, or overnight, allows it to set properly. This helps the flavors develop and ensures a perfect, sliceable texture.
🗒 Variations
- Lemon and Blueberry Cheesecake: Add a fruity twist by swirling blueberry compote or fresh blueberries into the cheesecake filling. You can also layer the top with a fresh blueberry sauce for a delicious contrast of tart lemon and sweet berries.
- Lemon and Ginger Cheesecake: For a bit of spice, use crushed ginger snap cookies or ginger biscuits for the crust. The warm, spicy notes of ginger pair perfectly with the tangy lemon, adding a unique depth of flavor.
- Lemon Meringue Cheesecake: Elevate your cheesecake by topping it with a fluffy, toasted meringue layer. After the cheesecake has set, pipe meringue on top and toast it lightly with a kitchen torch for a lemon meringue pie-inspired variation.
🗒 Substitutions
- Cream Cheese Substitute: If you don’t have cream cheese, you can use mascarpone for a milder flavor and creamier texture. Greek yogurt can also be used for a lighter version, though the texture will be slightly less firm.
- Gelatin Alternative: If you prefer not to use gelatin or need a vegetarian/vegan option, agar-agar can be substituted. Use it in the same way as gelatin, but note that agar-agar sets at room temperature, so adjust your steps accordingly.
- Graham Cracker/Biscuit Substitute: For a different base, you can use digestive biscuits, shortbread cookies, or even a nut-based crust using ground almonds or pecans. For a gluten-free option, gluten-free graham crackers or crushed nuts work well.
- Heavy Cream Alternative: For a dairy-free or lighter option, coconut cream can be used in place of heavy cream. It will still provide a rich, creamy texture with a subtle hint of coconut flavor.
🗒 Best served with
- Fresh Berries: A mix of fresh blueberries, raspberries, or strawberries pairs beautifully with the tangy lemon flavor. The berries add a burst of color and natural sweetness, enhancing the cheesecake’s citrusy notes.
- Whipped Cream: A dollop of light, airy whipped cream balances the richness of the cheesecake and provides a creamy complement to the zesty lemon.
- Coconut Flakes: Lightly toasted coconut flakes add a subtle tropical flavor and a bit of crunch, making for an interesting texture contrast with the smooth cheesecake.
- Lemon Curd Drizzle: A little extra lemon curd on the side or drizzled over the top enhances the lemon flavor, adding a bold, tangy kick for true lemon lovers.
👝 How to Store Leftovers
To store leftover no-bake lemon cheesecake, make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out and absorbing any odors from the fridge. Alternatively, you can store individual slices in an airtight container. The cheesecake will stay fresh in the refrigerator for up to 4-5 days.
If you’d like to freeze the leftovers, wrap the cheesecake (or individual slices) in plastic wrap and place them in a freezer-safe container or freezer bag. The cheesecake can be frozen for up to 2 months. To serve, thaw the cheesecake in the refrigerator overnight. The texture may change slightly, but it will still taste delicious!
🍋 More Lemon Dessert Recipes You Might Like
🤔 Common Questions
Yes, you can substitute gelatin with agar-agar, which is a plant-based alternative. However, agar-agar sets more firmly than gelatin, so you may need to adjust the amount and follow the instructions carefully. If you want a softer texture, reduce the amount of agar-agar slightly. Additionally, agar-agar sets at room temperature, so make sure to work quickly while mixing it with the cheesecake filling.
It’s best to chill the cheesecake for at least 6 hours, but overnight is ideal. The extended chilling time helps the cheesecake set properly and allows the flavors to meld. If you’re in a hurry, you can chill it for a shorter time, but the cheesecake may not hold its shape as well when sliced. Patience is key for the perfect texture!
If your crust mixture is too dry and crumbly, try adding a tablespoon of milk or extra melted butter to help it bind together. Press the crust firmly into the pan with the back of a spoon or a flat-bottomed glass to ensure it sets well in the fridge. If you’re using a food processor, make sure the crumbs are finely ground and evenly coated with butter to prevent a crumbly texture.
Yes, you can freeze no-bake lemon cheesecake for up to 2 months. To freeze, wrap the entire cheesecake (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. When you’re ready to serve, thaw the cheesecake in the refrigerator overnight. Keep in mind that freezing may slightly alter the texture, making it a bit firmer, but it will still taste delicious.
No-Bake Lemon Cheesecake
Ingredients
For the lemon curd:
- ½ cup 120ml Lemon juice
- ½ cup + 2 tablespoons 125g Sugar
- 3 Large Egg yolks
- 4 tablespoons 60g Butter
- 1 tablespoon Lemon zest
For the crust:
- Pinch Salt
- 180 g Biscuits/graham crackers
- 90 g 6 tablespoons Butter
- 1 teaspoon Lemon zest
- 1 tablespoon Milk optional
For the cheesecake:
- 3 teaspoons 9g Gelatin powder
- 50 ml Water
- 2¼ cups 500g Cream cheese
- 1 cup 125g Powdered sugar
- 1 teaspoon Vanilla bean paste
- ⅔ cup 180ml Heavy cream, cold
- 1 tablespoon Lemon zest
- 4-5 tablespoons Lemon curd optional
Instructions
- 1. Prepare lemon curd: In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt. Stir everything together until well mixed.
- 2. Now, turn the heat to low and cook the mixture for about 10 minutes. Make sure to stir frequently to prevent it from sticking or curdling. You’ll know it’s ready when it thickens nicely.
- 3. Once thickened, remove the pan from the heat. Add cold butter to the pan and whisk until the butter has fully melted. Keep stirring until the curd becomes smooth and uniform.
- 4. Place a mesh strainer over a bowl and pour the custard through the strainer. This will remove any lumps and ensure a silky texture.
- 5. Cover with a plastic warp, and let the lemon curd cool completely, then refrigerate it until you’re ready to use it.
- 6. Make cheesecake crust: In a food processor or a Ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Add lemon zest and give it a stir. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
- 7. Make cheesecake filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
- 8. In a large bowl beat cream cheese, powdered sugar, lemon zest and vanilla bean paste until smooth. Add heavy cream and beat until light and fluffy.
- 9. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
- 10. Add few tablespoons of lemon curd and give it quick stir.
- 11. Pour into the springform pan and refrigerate for at least 5-6 hours or overnight.
- 12. Take the cheesecake out of the fridge and spread the lemon curd on top of the cheesecake.
- 13. Refrigerate the cheesecake until ready to serve.
- 14. Serve and enjoy.
This worked exactly as written, thanks!