This no bake lemon cheesecake is creamy and smooth. The cheesecake needs just 4 ingredients and doesn’t require any baking or cooking. The cheesecake has a zesty lemon flavor and is a refreshing dessert that can be made ahead of time.
This lemon cheesecake is an easy summer dessert to make. No cooking, no baking and it takes only about 10 minutes to prepare.
Ingredients
- Lemon juice
- Cream cheese
- Sweetened condensed milk
- Graham cracker pie crust
Lemon juice: Lemon juice is added to give the cheesecake its lemon flavor. Lemon juice also helps the cheesecake filling thicken without the need for baking. To save time, I use bottled lemon juice. If you use bottled lemon juice, make sure to buy one that is pure lemon juice and doesn’t have anything added to it.
Cream cheese: Cream cheese gives this cheesecake its creamy texture and tangy flavor.
Condensed milk: Sweetened condensed milk is used to sweeten the cheesecake and keep the texture smooth. When mixed with the lemon juice, it also creates a thick filling without the need for thickeners. You can use full fat or fat free sweetened condensed milk.
Graham cracker pie crust: I use premade graham cracker pie crust. You can also make your own graham cracker pie crust.
How to Make No Bake Lemon Cheesecake
- The cream cheese is beaten until creamy and light. The condensed milk is mixed in until it is fully incorporate and the mixture is very smooth.
- Stir in the lemon juice until fully incorporated. Let the mixture rest for about 5 minutes to thicken.
- Pour the filling into the graham cracker pie crust. Put cheesecake into the fridge for a few hours to set.
Expert Tips
- I like to freeze the pie about 30-60 minutes before serving because it makes it easier to cut clean slices. While the filling holds up beautifully, graham cracker crust is very delicate and difficult to cut without it breaking. By freezing the cheesecake a little, the crust will be more solid and easier to cut and serve. The filling will initially be a little more solid but will soften once at room temperature for a few minutes.
- You can adjust the amount of lemon juice to suit your personal preference.
- You can add more condensed milk if you prefer a sweeter cheesecake.
More No Bake Lemon Recipes
- 4 Ingredient No Bake Lemon Cloud Pie
- 3 Ingredient No Bake Lemon Magic Bars
- 3 Ingredient No Bake Lemon Oatmeal Cookies
4 Ingredient No Bake Lemon Cheesecake
Ingredients
- 12 oz (340g) full fat cream cheese, brought to room temperature you will need 1 and 1/2 (8oz) blocks
- 7 fl oz (207 ml) sweetened condensed milk
- 1/2 cup (4 fl oz/118 ml) lemon juice
- 1 (9-inch) premade graham cracker pie crust
Instructions
- Add cream cheese to a large mixing bowl. Use the paddle attachment to beat until light and creamy, about 1 minute. Scrape down the sides of your mixing bowl a few times as needed to make sure all the cream cheese gets beaten.
- Add in the condensed milk. Beat until the condensed milk is fully incorporated and the mixture is very smooth. You want to make sure there are no lumps of cream cheese. Add in the lemon juice. Fold it in until it is evenly incorporated. You should see the mixture thicken almost instantly. Taste, and you can adjust filling as needed. You can add a little more condensed milk, a little more lemon juice or a little more cream cheese as needed. Let filling rest for about 5 minutes to thicken more.
- Transfer cheesecake filling into the graham cracker pie crust. Use an offset spatula to smooth the surface. Place cheesecake into the fridge for 3-4 hours, or overnight, to set. If you want to decorate the cheesecake, wait for the filling to set and then decorate. Keep the cheesecake in the fridge until ready to serve. Optional step: 60 minutes before you plan on cutting the cheesecake, place it into the freezer. This will firm up the crust, making it much easier to cut clean slices without the crust falling apart. The cheesecake filling will be a little firm straight out of the freezer but will soften after a few minutes at room temperature. Store any uneaten cheesecake in an airtight container in the fridge or freezer.
Notes
- Lemon juice note: You can use fresh squeezed lemon juice or store bought bottled lemon juice. If using bottled lemon juice, make sure that the only ingredient is lemon juice and nothing else has been added. Just because it is labeled "100% lemon juice" does not necessarily mean there aren't other ingredients in the bottle so make sure to check the nutrition label. I used Santa Cruz Organic 100% lemon juice.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Make sure to use the block-style cream cheese and not cream cheese spread.
- I used Keebler's 9-inch graham cracker pie crust.
- You can use full fat sweetened condensed milk or fat free sweetened condensed milk.
- I decorated my pie with piped whipped cream and lemon wedges.
- Estimated nutrition does not include optional decoration.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made the No Bake Lemon Cheesecake. It was delicious! The recipe was very easy to follow. I plan on making it again. Plus, I am going to try another recipe as well. I’m so glad that I ran across kirbiecravings.com. It revived my love for baking!
Thank you, Jennifer. I would also like to encourage others to try some of the recipes. I could really get used to making these no bake recipes, especially in this hot summer time!
Thank you Yvette! We’re so glad you loved this cheesecake recipe and our other recipes!
Will try the cheesecake thanks
Hope you like it!
My mother made this all the time as I was a girl growing up one of my Favorites so creamy & good! Loved this pie ! One of the Sunday dinner pies! My family all seating around the table!
That sounds so special! It’s amazing how food brings back such warm memories—thank you for sharing!
My mother has been making this same pie for almost 50 years for Thanksgiving!
Wow, that’s awesome! We hope you enjoy it!
I have made of your 2-ingredient recipes….delicious!
Thank you for publishing; keep up the good work.
Thank you! We’re so happy to hear you love the recipes!