No Bake Lemon Cheesecake
This no bake lemon cheesecake is the perfect summer treat, cool and creamy with bright citrus flavors, and no oven needed!
Lemon No Bake Cheesecake
Craving a refreshing and tangy dessert that doesn’t require heating up the oven? Look no further than this no-bake lemon cheesecake!
Making cheesecake from scratch can feel intimidating, but it’s much easier than you’d think, especially when you don’t have to cook or bake anything!
This easy recipe uses a flavorful golden Oreo crust and a tangy, luscious lemon filling made with cream cheese and fresh lemon juice. No fancy equipment needed, just a few simple steps and a quick chill in the refrigerator!
Perfect for a summer gathering or a delightful anytime treat, this no-bake lemon cheesecake is sure to impress with its bright lemon flavor and smooth creamy texture!
Ingredients
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For the Crust:
- 1/2 Cup Golden Oreos, Crushed
- 10 TB Unsalted Butter, Melted
For the Cheesecake:
- 1/2 Cup Lemon Juice, Fresh
- 1 envelope unflavored gelatin (.25 oz package)
- 1/4 Cup Sweetened Condensed Milk
- 24 oz Cream Cheese, at room temperature
- 1/2 Cup Granulated Sugar
- 2 TB Sour Cream
- 2 1/2 TB Lemon Zest
- 3 cups whipped topping (such as Cool Whip)
Optional Garnish Ideas:
- Cool Whip
- Lemon Zest
- Fresh Lemon Slices
- Fresh Strawberries
Helpful Kitchen Tools
- 9-inch Springform Pan
- Electric Mixer or Stand Mixer
- Mixing Bowls
Instructions
This is a super simple recipe, however, you will need to plan some prep time as the crust and cheesecake will need time to set up in the refrigerator (since we are not baking anything). The total time to make this recipe is about 6-7 hours, but most of that is simply waiting for the cheesecake to chill.
For the Crust:
- Separate the Oreo cookies from the cream filling. You only need to keep the cookies.ย Place the cookies in a food processor and pulse on high until you have crumbs.
- Add the melted butter to a medium mixing bowl with the cookie crumbs.
- In a 9-inch springform pan add your Golden Oreo mixture and Press the crust mixture into the bottom and up the sides of a 9-inch springform pan.
- Place the pan in the refrigerator for 1 hour for the crust to set.
For the Cheesecake Filling:
- Stir together fresh lemon juice and the gelatin in a small bowl and let sit for 5 minutes.ย Add the condensed milk to the gelatin mixture and whisk until combined.
- In a bowl of a stand mixer, add the softened cream cheese and granulated sugar.ย Mix on high until fully combined, and take time to scrape the sides of the bowl. Add the sour cream, lemon zest, and gelatin mixture to stand mixer bowl and continue mixing on high speed until everything is incorporated and smooth.
- Remove the bowl from the mixer and fold the whipped topping into the cream cheese mixture.
- Pour or scoop the cheesecake filling on top of the prepared crust.ย Place the cheesecake into the fridge for 5-6 hours, or until completely set.ย The cheesecake should look and feel firm. If adding a layer of whipped cream or Cool Whip on top, you may want to spread this on top of the cheesecake before you remove it from the springform pan.
Prep Tips
- Garnish – I like to spread a layer of Cool Whip on top of the cheesecake, while it is still in the pan. Then when you remove the cheesecake from the springform pan, you have a nice layered look. You can also top with lemon slices, lemon zest, or yellow sugar sprinkles for some extra pizazz.
- Crust – I love the flavor of golden Oreos, however, you can substitute with an equal amount of graham cracker crumbs or digestive biscuits if you prefer that taste or if that’s what you have on hand.
- Storage – Keep any leftovers refrigerated in an airtight container for 2-3 days.
More No Bake Desserts To Try
- 3 Ingredient No Bake Jello Pie
- No Bake Strawberry Icebox Cake
- Old Fashioned No Bake Cookies
- No Bake Pumpkin Pie
- Easy Peach Trifle
- No Bake Cherry Cheesecake
- No Bake Piรฑa Colada Cheesecake
No Bake Lemon Cheesecake Recipe (Printable Recipe Card)
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No Bake Lemon Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Food Processor
- Mixing bowls
Ingredients
For the Crust:
- 1/2 Cup Golden Oreos Crushed
- 10 TB Unsalted Butter Melted
For the Cheesecake:
- 1/2 Cup Lemon Juice Fresh
- 1 envelope unflavored gelatin .25 oz package
- 1/4 Cup Sweetened Condensed Milk
- 24 oz Cream Cheese room temperature
- 1/2 Cup Granulated Sugar
- 2 TB Sour Cream
- 2 1/2 TB Lemon Zest
- 3 Cups Whipped Topping such as Cool Whip
Optional Garnish Ideas:
- Cool Whip
- Lemon Zest
- Fresh Lemon Slices
- Fresh Strawberries Halved
Instructions
For the Crust:
- Separate the Oreo cookies from the cream filling. You only need to keep the cookies.ย Place the cookies in a food processor and pulse on high until you have crumbs.
- Melt butter and add to a medium mixing bowl with the cookie crumbs.
- In a 9-inch springform pan add your Golden Oreo mixture and Press the crust mixture into the bottom and up the sides of a 9-inch springform pan.
- Place the pan in the refrigerator for 1 hour for the crust to set.
For the Cheesecake Filling:
- Whisk together fresh lemon juice and the gelatin in a small bowl and let sit for 5 minutes.ย Add the condensed milk to the gelatin mixture and whisk until combined.
- In a bowl of a stand mixer, add the softened cream cheese and granulated sugar.ย Mix on high until fully combined, and take time to scrape the sides of the bowl. Add the sour cream, lemon zest, and gelatin mixture to stand mixer bowl and continue mixing on high speed until everything is incorporated and smooth.
- Remove the bowl from the mixer and fold in the whipped topping.
- Pour or scoop the cheesecake filling on top of the prepared crust.ย Place the cheesecake into the fridge for 5-6 hours, or until completely set.ย The cheesecake should look and feel firm.
- Optional: Spread a layer of whipped topping on top of the completed cheesecake before you remove it from the pan.
Notes
Nutrition
Pin our Easy Lemon Cheesecake on Pinterest:
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