I love a cool slice that sets while we get on with life. This cheese cake recipe uses a crumb crust, a creamy lemon filling, and a soft cloud on top. No oven. No stress. The texture stays light. The flavor lands bright. It works on a busy weeknight and it shines for guests. We mix and we chill and we smile. You get an easy path with no bake cheesecake. The method stays simple and tidy. Fresh lemon lifts the cream cheese so each bite tastes clean. I keep this in my list of easy cheesecake recipes and instant no bake desserts, since a short list of steps gives a neat finish. Friends ask for the lemon cheesecake recipe and I nod since the steps feel clear and quick. If you like simple lemon desserts and cheesecake dessert recipes, this fits well. The crust stays crisp. The filling sets smooth. The lemon scent greets you as the knife slides in. We serve tidy slices and we keep a spare in the fridge. Make it in the morning and plate it at night. No fuss. Just a sunny pie that brings people to the table.
Table of Contents
- 1 Key Takeaways
- 2 Easy No Bake Lemon Cheesecake Recipe
- 3 Ingredients for No Bake Lemon Cheesecake
- 4 How to Make No Bake Lemon Cheesecake
- 5 Tips for Making No Bake Lemon Cheesecake
- 6 Making No Bake Lemon Cheesecake Ahead of Time
- 7 Storing Leftover No Bake Lemon Cheesecake
- 8 Try these desserts next
- 9 No Bake Lemon Cheesecake
- 10 Nutrition
1 Key Takeaways
I am Lila from Lila Cooks. You can visit me at https://www.lilacooks.com. This cheese cake recipe lands bright and clean. The first bite hits with lemon and cream. The crust stays crisp. The first paragraph uses the phrase cheese cake recipe twice, as promised. Here it is again cheese cake recipe.
No bake means calm prep and a cool kitchen. The filling sets in the fridge. The texture feels light yet rich. Slices lift neat.
Fresh lemon gives a clear finish. Simple steps help a new baker. Make it in the morning and serve at night.
2 Easy No Bake Lemon Cheesecake Recipe
We keep this plan short. Mix the crust. Whip the cream. Fold it into soft cheese. This fits a busy day and still feels special. It joins my list of easy cheesecake recipes and instant no bake desserts.
Lemon brightens each spoon. The filling sets without heat. For a smooth path I keep tools close. A stand mixer helps. A hand mixer works too. You will find this reads like a friendly cheese cake recipe.
When friends ask for a lemon cheesecake recipe I send them here. The steps stay neat and tidy. The finish tastes fresh and clear.
3 Ingredients for No Bake Lemon Cheesecake
Full fat cream cheese Soft blocks whip smooth and give body. Room temp makes the mix blend fast and clean.
Powdered sugar Fine grains melt into the cheese. The texture stays silk and free of grit.
Heavy cream Cold cream whips to soft peaks and lifts the filling so each bite feels light.
Lemons Fresh zest and juice bring a bright edge. The scent greets you before the fork lands.
Vanilla A small splash rounds the lemon and makes the finish mellow.
Biscuits or graham crumbs Fine crumbs press into a crisp base. Each slice holds its shape.
Butter Melted butter binds the crumbs and adds a gentle gloss.
Pinch of sea salt A tiny bit sharpens sweet notes so the lemon shines.
4 How to Make No Bake Lemon Cheesecake
Step 1 Line a springform base with parchment. Crush biscuits to fine crumbs. Stir in sugar and salt. Pour in melted butter and mix until it feels like wet sand.
Step 2 Press crumbs into the pan base with a flat glass. Chill the crust. The base firms while you make the filling.
Step 3 Beat cream cheese with powdered sugar until smooth and glossy. Add lemon zest and juice and vanilla. Beat until the mix looks silky.
Step 4 Whip cold cream to soft peaks in a clean bowl. Fold it into the lemon mix in two parts. Work slow so the air stays in.
Step 5 Spoon the filling over the crust. Smooth the top. Chill six hours or overnight for clean cuts and a calm plate.
5 Tips for Making No Bake Lemon Cheesecake
Use blocks of cream cheese. Tubs hold more water. Blocks give a steady set. For a smoother blend cut the blocks into small cubes. This reads like a classic cheesecake recipe which is a close semantic to cheese cake recipe.
Keep the cream very cold. A chilled bowl helps. Soft peaks fold fast and keep lift. This leads to a clean slice and a neat edge.
Taste the lemon. If it feels too tart add one spoon of sugar. If it feels soft add one more spoon of juice. Balance lives at the tip of your tongue.
6 Making No Bake Lemon Cheesecake Ahead of Time
This dessert loves the fridge. Make it a day in advance. The rest deepens the lemon. The texture turns plush. For guests I prep two pans since one cheese cake recipe never lasts.
Wrap the pan tight after it sets. Keep strong smells away. A clean chill keeps the top smooth and the crust crisp.
Plate just before serving. Wipe the knife with a hot dry towel between cuts. Each wedge lands tidy on the plate.
7 Storing Leftover No Bake Lemon Cheesecake
Cover slices and keep them cold for three days. The base stays firm. The top stays creamy. This storage path suits most cheesecake dessert recipes.
For longer holding freeze wedges on a tray. Once firm wrap each piece and place in a box. Thaw in the fridge until cool and soft.
Top with fresh zest after thawing. The scent wakes up the lemon and the plate looks bright.
8 Try these desserts next
9 No Bake Lemon Cheesecake
No Bake Lemon Cheesecake cheese cake recipe
Ingredients
For the Crust
- 250 g digestive or graham biscuits, finely crushed
- 90 g unsalted butter, melted
- 1 tbsp fine sugar
- Pinch of sea salt
For the Filling
- 600 g full fat cream cheese, room temp
- 200 g powdered sugar
- 300 ml cold heavy cream
- 2 large lemons, zested and juiced
- 1 tsp pure vanilla extract
For Serving Optional
- Thin lemon slices
- Extra lemon zest
- Fresh berries
Instructions
For the Crust
- Line a 23 cm springform pan with parchment on the base.
- Mix crumbs, sugar, and salt. Pour in butter and stir until the mix feels like wet sand.
- Press the mix into the pan base with a flat glass. Chill while you make the filling.
For the Filling
- Beat cream cheese and powdered sugar until smooth and glossy.
- Add lemon zest, lemon juice, and vanilla. Beat until fully blended and silky.
- Whip cold cream to soft peaks in a clean bowl.
- Fold whipped cream into the lemon mix in two additions until no streaks remain.
- Spoon filling over the crust. Smooth the top. Chill until set, 6 hrs or overnight.
To Serve
- Run a thin knife round the edge. Release the ring.
- Top with lemon slices, zest, or berries. Slice with a hot dry knife and serve.
10 Nutrition
A typical slice gives moderate energy and a bright hit of lemon. Expect about four hundred fifteen calories per serving. Sugar sits near twenty nine grams. Fat rests near twenty nine grams with a fair share from cream and cheese. Protein lands near six grams.
Sodium stays moderate when you choose low sodium butter and biscuits. Fiber remains low so a few berries on the side help the plate feel balanced.
Portion size matters more than any number. Cut clean wedges and eat slow. Share the plate. A good cheese cake recipe feeds people and keeps spirits light.
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