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No Bake Lemon Cheesecake is a delicious and easy dessert that’s perfect for Spring or Summer. The creamy, lemon filling firms up in the fridge, so no oven is needed!
Why You’ll Love This No Bake Lemon Cheesecake
- No Bake: This lemon cheesecake is so easy to whip up. Unlike a traditional lemon cheesecake, there is No baking required! You don’t have to be a pro in the kitchen to create this show-stopping dessert.
- Flavor: Oh, let me tell you, this No Bake Lemon Cheesecake is absolutely divine! The Golden Oreo crust and the perfect amount of lemon in the filling makes this one of my favorite cheesecake.
- Crowd Favorite: Everyone always loves this cheesecake at gatherings and always wants the recipe. Perfect for Easter or any Summer gathering.
Ingredients You’ll Need
- For the crust: The crust of the cheesecake is made from melted butter and Golden Oreos.
- Lemon Cheesecake Filling: Lemons are the key to making the filling. You need the fresh lemon juice and zest. Gelatin combines with condensed milk, cream cheese, sugar, and sour cream.
- Garnish: Whipped Cream, Lemon slices and Fresh strawberries.
How To Make No Bake Lemon Cheesecake
- Make the Crust: Remove the cream from the cookies. Place the cookies in the food processor and pulse into fine crumbs. Combine with the melted butter. Press into the pan and up the sides. Place the pan in the refrigerator for an hour to harden.
- Make the filling: Combine the lemon juice and gelatin together in a small bowl. Whisk the mixture together with the sweetened condensed milk. Using a stand mixer, combine the cream cheese and sugar. Next add the sour cream, lemon zest and lemon gelatin mixture. Fold in the whipped cream. Add the mixture to the crust. Refrigerate for 6 hours until firm.
- Chill: Place in the fridge for 5-6 hours until firm. Top with whipped cream and garnish (optional).
Easiest Way to Cut No Bake Cheesecake
Make sure the cheesecake is chilled. This will make it much easier to cut. Grab a sharp knife and a tall glass of warm water. The warm water will help the knife glide through the cheesecake easier without sticking. Dip the knife in the warm water wipe off the excess water. Make clean, straight cuts, while holding the knife at 90 degrees, using a gentle sawing motion. Be sure to wipe the knife off between cuts.
Tips and Tricks
- Use fresh lemons: The key to achieving a vibrant and tangy flavor is to use freshly squeezed lemon juice and zest. It will make all the difference in the taste of your cheesecake.
- Opt for full-fat cream cheese: To achieve a rich and creamy texture, choose full-fat cream cheese. The lower fat versions may alter the consistency and result in a less indulgent cheesecake.
- Set the crust properly: If you’re using a graham cracker or cookie crust, make sure to press it firmly into the pan. This will help prevent the crust from crumbling when you slice the cheesecake later.
- Chill the filling before pouring: To ensure a smooth and silky filling, chill the cheesecake mixture in the refrigerator for about 30 minutes before pouring it onto the crust. This will help it set properly.
- Let it chill overnight: Although it’s tempting to dive right into your creation, allowing the cheesecake to chill in the refrigerator overnight will yield the best results. This will give it ample time to set and develop its flavors.
- Get creative with toppings: While the classic option is a dusting of powdered sugar or a dollop of whipped cream, feel free to get creative with your toppings. Fresh berries, lemon zest, or even a drizzle of lemon curd can take your cheesecake to the next level.
More Lemon Desserts
- Lemon Gooey Butter Cake
- Lemon Cream Cheese Swirl Cake
- Magic Lemon Cobbler
- Lemon Crinkle Cookies
- Lemon Hand Pies (Air Fryer or Baked)
No Bake Lemon Cheesecake
No Bake Lemon Cheesecake is a delicious and easy dessert that's perfect for Spring or Summer. The creamy, lemon filling firms up in the fridge, so no oven is needed!
Servings: 8
Ingredients
Crust:
- 1/2 cup Golden Oreos Crushed
- 10 Tablespoon unsalted Butter Melted
Cheesecake:
- 1/2 cup Fresh Lemon Juice
- .25 ounce pouch of unflavored Gelatin
- 1/4 cup Condensed Milk
- 24 ounces Cream Cheese softened
- 1/2 Cup Granulated Sugar
- 2 Tablespoon Sour Cream
- 2 1/2 Tablespoon Lemon Zest
Garnish
- 3 cups Whipped Cream or Cool Whip
- 2 teaspoon Lemon Zest
- Fresh Lemon Slices
- Fresh Strawberries halved
Instructions
Crust:
- Remove the cream from the Oreo cookies and discard.
- Place the cookies in a food processor and pulse on high until crushed. Add the butter in a microwave safe bowl and heat for 60 seconds or until melted. Place the crushed cookies in a medium sized bowl.
- Add your melted butter to the Golden Oreos and mix to combine.
- In a 9-inch springform pan add your cookie mixture and press into the bottom and up the sides.
- Place the pan in the refrigerator for 1 hour to harden.
Cheesecake Filling:
- In a small bowl add your fresh lemon juice and gelatin packet, whisk to combine. Set to the side for 5 minutes.
- Whisk the lemon gelatin and add your condensed milk to the mixture whisking until combined. Set to the side.
- In a bowl of a stand mixer add your cream cheese and sugar. Mix on high until fully combined, making sure to scrape the sides for even mixing.
- Add your sour cream, lemon zest, and lemon gelatin mixture to the cream cheese mixture. Mix on high until fully combined.
- Remove the bowl from the mixer and add your cool whip.
- Gently fold your cool whip into your cream cheese mixture until fully combined. Add the lemon cream cheese filling into the Golden Oreo crust.
- Place the cheesecake into the refrigerator for 5-6 hours. The cheesecake should be firm.
- Top the cheesecake with whipped cream and garnish (optional).
- Remove the spring form from the cheesecake and serve.
- Keep the cheesecake chilled until serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 613kcal | Carbohydrates: 38g | Protein: 8g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 343mg | Potassium: 215mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1699IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 0.4mg
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1 thought on “No Bake Lemon Cheesecake”
So excited to make this thank you 🙂 Follow Quill & Cradle on social media!