No-Bake Lemon Cheesecake

If you're on the hunt for a refreshing and delightful dessert that perfectly captures the essence of summer, look no further than the Zesty No-Bake Lemon Cheesecake. This dessert is a harmonious blend of bright citrus flavors and creamy indulgence, making it a favorite for gatherings, family dinners, or even a simple treat to enjoy on a warm afternoon. The no-bake method not only simplifies the process but also preserves the refreshing qualities of the lemon, allowing the ingredients to shine.

Discover the ultimate summer dessert with this refreshing Zesty No-Bake Lemon Cheesecake. Perfect for gatherings or a sweet treat on a warm day, this cheesecake combines creamy indulgence with bright citrus flavors. Its light texture and vibrant taste come from fresh lemon juice and zest, making every bite delightful. Easy to make with minimal ingredients, this no-bake recipe is a stress-free way to impress your guests or indulge yourself. Enjoy a slice of sunshine without even turning on the oven!

Print Recipe Pin Recipe

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Filling:

16 oz (2 packages) cream cheese, softened

1 cup powdered sugar

1 cup sour cream

½ cup freshly squeezed lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1 tablespoon unflavored gelatin

3 tablespoons water (for gelatin)

For the Topping: (optional)

Fresh whipped cream

Lemon slices

Lemon zest

Instructions

Prepare the Crust:

- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the ingredients are well combined and have a sandy texture.

- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place in the refrigerator while you prepare the filling.

Make the Filling:

- In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add the powdered sugar, mixing well until fully incorporated.

- Add the sour cream, lemon juice, lemon zest, and vanilla extract. Continue beating until everything is combined and the mixture is fluffy.

- Heat the bowl with the bloomed gelatin in the microwave for about 10-15 seconds until it dissolves completely (do not boil). Slowly add the dissolved gelatin into the cream cheese mixture, mixing continuously until well blended.

Assemble the Cheesecake:

- Pour the filling over the chilled crust, smoothing the top with a spatula.

- Cover the springform pan with plastic wrap and place it in the refrigerator to set for at least 4 hours, or overnight for best results.

Serve:

- Once set, carefully remove the cheesecake from the springform pan.

- Top with a generous amount of fresh whipped cream and garnish with lemon slices and additional lemon zest if desired.

- Slice and enjoy your delightful, tangy no-bake lemon cheesecake!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8-10