Lemon Cheesecake No Bake
This No-Bake Lemon Cheesecake is a refreshingly light and creamy dessert, perfect for when you want something zesty without the fuss of baking. With a buttery graham cracker crust, a tangy lemon-infused cheesecake filling, and a silky smooth texture, it’s a crowd-pleaser for any occasion.
Best of all, it’s easy to make ahead, allowing the vibrant flavors to meld beautifully while chilling in the fridge!
No-Bake Lemon Cheesecake
Ingredients:
2 cups Graham Cracker crumbs
½ cup Unsalted Butter, melted
½ teaspoon Salt
2 packs Lemon Gelatin
1 cup Hot water
24 ounces Cream Cheese, softened to room temperature
Juice of 1 Lemon
Zest of 1 Lemon
1 ½ cups Powdered Sugar
2 cups Heavy Cream, whipped
Instructions:
Step 1: Prepare the Crust
Lightly grease a 9×9-inch baking dish with non-stick spray.
In a medium bowl, combine the melted butter, salt, and graham cracker crumbs. Stir until fully blended.
Press the mixture firmly into the base of the prepared dish to form an even crust.
Chill the crust in the refrigerator while you prepare the cheesecake filling.
Step 2: Prepare the Filling
In a small bowl, dissolve the lemon gelatin in the hot water, stirring until fully combined. Set it aside to cool to room temperature.
In a large mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy.
Gradually fold in the cooled gelatin mixture, heavy cream, lemon juice, and lemon zest, mixing until everything is thoroughly combined.
Continue to whip the mixture until it starts to thicken.
Step 3: Assemble the Cheesecake
Pour the cheesecake mixture evenly over the chilled graham cracker crust.
Refrigerate for at least 4 hours, or until the cheesecake is firm and set.
Once set, slice into squares and garnish with a dollop of whipped cream and extra lemon zest.
Enjoy!
Notes:
Crust: For added flavor, you can toast the graham cracker crumbs lightly before mixing with the butter. It enhances the overall taste.
Gelatin: Make sure the lemon gelatin mixture cools to room temperature before adding to the cream cheese to prevent it from curdling.
Whipping Cream: Whip the heavy cream until soft peaks form before folding it into the cheesecake mixture for a light and fluffy texture.
Setting Time: Allow at least 4 hours for the cheesecake to set, but overnight chilling yields even better results, making it firmer and easier to slice.
Zest: Adding lemon zest both in the filling and as a garnish gives a bright citrusy punch. You can also mix zest into the crust for extra lemon flavor.
Serving Tip: For a twist, serve with fresh berries or a drizzle of fruit sauce to complement the tanginess of the cheesecake.
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 138TOTAL FAT: 12gSATURATED FAT: 6gTRANS FAT: 6gCHOLESTEROL: 234mgSODIUM: 188mgSUGAR: 10gPROTEIN: 8g
Frequently Asked Questions:
Can I use a different type of crust besides Graham crackers?
Yes, you can use a different crust if you prefer.
Options include using crushed cookies like vanilla wafers or digestive biscuits, or even a shortbread crust.
Be creative and choose a crust that complements the lemon flavor.
What if I don’t have a 9×9 baking dish? Can I use a different size pan?
If you don’t have a 9×9 baking dish, you can use a similar-sized square or rectangular dish, or even a round one with a similar surface area.
Just make sure it can hold the crust and filling comfortably.
Can I use a sugar substitute in place of confectioners’ sugar to reduce the sugar content?
You can experiment with sugar substitutes like powdered erythritol or stevia if you’re looking to reduce the sugar content.
Keep in mind that the texture and taste may be slightly different.
How can I tell when the filling has set and is ready to be sliced?
The filling is set when it has a firm, yet creamy texture and doesn’t jiggle when you gently shake the pan.
It’s best to refrigerate it for at least 4 hours, but you can leave it longer for a firmer texture.
Is it possible to make this dessert ahead of time and freeze it for later use?
Yes, you can make this no-bake cheesecake ahead of time and freeze it.
Ensure it’s wrapped well to prevent freezer burn.
To serve, thaw it in the refrigerator for a few hours before slicing and topping with whipped cream and lemon zest.
Can I use lemon juice from a bottle instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch.
Just be aware that it may have a slightly different flavor and may not be as vibrant as freshly squeezed lemon juice.
What can I do if my cheesecake filling is not thickening during the mixing process?
If the filling is not thickening, make sure your cream cheese is fully softened to room temperature before mixing.
If needed, you can chill the mixture in the refrigerator for a short time to help it thicken before pouring it over the crust.
Can I make individual servings of this dessert instead of a large dish?
Yes, you can make individual servings by using small dessert cups or ramekins.
Simply layer the crust and filling in the individual containers, then refrigerate until set.
Top with whipped cream and lemon zest before serving.
What’s the best way to store leftover Lemon Cheesecake No Bake?
Store any leftovers in the refrigerator in an airtight container.
It’s best to cover the container with plastic wrap or a lid to prevent moisture from affecting the texture.
Enjoy it within a few days for the best taste and texture.
Can I use reduced-fat cream cheese and light whipping cream to make a lower-fat version of this dessert?
You can use reduced-fat cream cheese and light whipping cream for a lighter version of this dessert.
Keep in mind that the texture and flavor may differ slightly, but it’s a viable option for those seeking a lower-calorie option.