If you're looking for a tasty dessert that's easy to make, this no-bake Lemon Cheesecake recipe is perfect!
The combination of cream cheese, sweetened condensed milk, and fresh lemon juice creates a smooth and velvety texture.
Why This No-Bake Lemon Cheesecake Recipe Works
INGREDIENTS - This recipe requires four ingredients and is easily accessible at any grocery store. Using sweetened condensed milk eliminates additional sugar, simplifying the recipe even more.
EASY - This recipe doesn't require any baking, so it's perfect for those new to baking or who don't have access to an oven. The steps are straightforward and can be easily followed.
FLAVOR - The combination of cream cheese and sweetened condensed milk creates a creamy and rich texture, while the fresh lemon juice adds a tangy flavor that complements the sweetness of the condensed milk.
NO-BAKE RECIPE - While I love to bake cheesecakes such as our famous classic German Cheesecake, I love no-bake recipes during the hot summer months.
CONVENIENT: This cheesecake can be prepared and stored in the refrigerator until you're ready to serve it. This makes it a convenient dessert option for dinner parties, potlucks, or any occasion you want to impress your guests with minimal effort.
Please check the recipe card below for a detailed, printable ingredient list.
GRAHAM CRACKER CRUST - This pre-made crust is made of crumbled graham crackers, butter, and sugar, providing a sweet and crunchy base for the cheesecake.
CREAM CHEESE: Softened cream cheese adds a creamy and rich texture to the cheesecake while also providing a tangy flavor that complements the lemon.
VANILLA - A little vanilla extract adds a subtle and sweet flavor to the cheesecake.
SWEETENED CONDENSED MILK - This thick and sweet milk provides a smooth and velvety texture to the cheesecake while adding sweetness without additional sugar.
LEMON - The freshly squeezed juice of lemon adds a bright and zesty flavor to the cheesecake, providing the perfect balance to the sweetness of the condensed milk.
How To Make A Lemon Cheesecake
Please check the printable recipe card below for more detailed instructions.
- Beat cream cheese and vanilla in a large bowl with a hand mixer until smooth.
- Gradually add condensed milk and lemon juice and beat until the cream cheese mixture is well combined.
- Pour lemon cheesecake filling into the crust and chill for 6+ hours.
TIP: IF you are using a stand mixer, use the paddle attachment.
Recipe Success Tips
CREAM CHEESE: Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will ensure a smooth and creamy texture.
LEMON: Fresh lemon juice is the key to achieving a bright and tangy flavor in cheesecake. Avoid using bottled lemon juice as it can contain preservatives and artificial flavors.
CHILL: After pouring the mixture into the crust, refrigerate the cheesecake for at least 4 hours to allow it to set. This will help the cheesecake hold its shape and make it easier to cut and serve.
GARNISH: Adding toppings such as fresh berries or whipped cream can enhance the flavor and presentation of the cheesecake. Be creative and experiment with different toppings to find the perfect combination!
FRESH BERRIES - Top your cheesecake with fresh berries such as strawberries, raspberries, blueberries, or blackberries. The sweet and tart flavors will complement the tangy lemon flavor of the cheesecake.
WHIPPED CREAM - Add a dollop of whipped cream on top of the cheesecake for an extra creamy and indulgent touch.
LEMON ZEST - Grate some lemon zest on the cheesecake to enhance the lemon flavor and add a decorative touch.
ICED TEA - Serve iced tea as a refreshing beverage that complements the tangy lemon flavor of cheesecake.
STORAGE - To store a no-bake cheesecake, you should keep it in the refrigerator. Cover the cheesecake with plastic wrap or foil and put it in the fridge. It will keep well for about 3-4 days. If you need to store it for longer than that, you can put it in the freezer.
FREEZE - To freeze, wrap the cheesecake tightly in plastic or foil and place it in a freezer-safe container or bag. Labeling the container or bag with the date is a good idea so you know how long it's been in the freezer.
THAW - When ready to eat the frozen cheesecake, take it out of the freezer and put it in the refrigerator to thaw overnight. Once fully thawed, you can serve it as you normally would. Be sure to eat the cheesecake within a few days of thawing it.
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- Beat the cream cheese until it becomes light and fluffy. Add the sweetened condensed milk to the cream cheese and blend thoroughly. Stir in the lemon juice and vanilla extract.
- Pour the mixture into the graham cracker crust.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight, until it is firm. Serve and enjoy your delicious Lemon Cheesecake!