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Looking across a lemon cheesecake removed from the cake tin, sitting on a plate on a blue and green striped placemat.

No Bake Lemon Cheesecake Recipe

Saffron Hodgson
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Perfect on a hot day, this no bake lemon Cheesecake is light and refreshing compared to its baked counterpart.
Preparation 20 minutes
Cook 1 hour
Ready in 1 hour 20 minutes
Servings 12 Servings
CourseDessert
InfluenceGlobal
DifficultySeasoned
MethodChill
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Ingredients

Crust

  • 2 1/2 cups cookie crumbs
  • 8 tablespoons butter melted

Cheesecake Filling

  • 1 cup whipping cream (thickened cream)
  • 8 ounces cream cheese at room temperature
  • 1/4 cup hot water
  • 1 tablespoon gelatin
  • 1/2 cup white sugar
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons lemon zest

Equipment

  • pie tin or cake tin

Directions

Crust

  • Combine the cookie crumbs with the melted butter and mix well.
  • Tip the crumbs into the pie tin then press into the base and sides of the tin to create a pie crust. Chill to set the butter.

Cheesecake Filling

  • Whisk the cream until it is lightly whipped and holding a soft peak.
  • Beat the cream cheese until smooth and soft.
  • In a cup combine the hot water with the gelatin and whisk with a fork until dissolved.
  • Add the sugar, milk, lemon juice, lemon zest, and dissolved gelatin to the cream cheese. Mix until well combined.
  • Gently fold through the whipped cream.
  • Pour the cheesecake filling into the prepared crust. Chill until ready to serve or at least 1 hour.