Bright, creamy and oh-so-simple, this 5 Ingredient No-Bake Lemon Cheesecake is the dessert that feels fancy and cozy all at the same time with NO fuss! With no oven needed and just limited ingredients, you can have this make ahead dessert ready to impress your guests in no time.
Before You Get Started
Use a Chilled Bowl. To whip up your Heavy Cream into stiff peaks, use a chilled bowl. A chilled environment allows the cream to incorporate more air, giving you a fluffier peak.
Soften Cream Cheese. By placing it on the counter for 1-2 hours before assembling, you'll be able to mix your cream cheese with the flavors more easily.
Dense or Fluffy? This No-Bake Cheesecake is meant to be fluffy and creamy. BUT, if you like a denser more sturdy cheesecake, simply place it in the freezer for 2 hours before serving and voila!
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Ingredients
To make your 5 Ingredient No-Bake Lemon Cheesecake, here's what you'll need:
- Graham Cracker Crust - To keep this recipe simple, purchase your 9-inch graham cracker crust ready to go! As an option, feel free to pre-bake your crust although not necessary. If you choose to, make sure it cools completely before adding in remaining ingredients.
- Cream Cheese - Soften the cream cheese on the counter for 1-2 hours before making your cheesecake.
- Heavy Cream - Because you'll be whipping this into high peaks, do NOT use a fat-free or light heavy cream. Using a low fat heavy cream will not yield high peaks.
- Lemons - I used 2 large sized lemons. You'll need them for zesting and for juice. Add more lemon juice to your pie if you enjoy extra citrus.
- Sweetened Condensed Milk - This is what holds the cheesecake together! Use at room temperature to make the cheesecake.
- Vanilla (optional) - I've made this cheesecake with and without the vanilla extract, both turn out great! If you have it, use it. If not, don't fret!
See recipe card for quantities.
Step-by-Step Instructions
- Using a hand mixer on a medium-high speed, whisk the heavy cream in a bowl until you have high peaks. This takes 3-4 minutes. Place the bowl to the side.
- In a second bowl, use a hand mixer on a medium speed to whisk up the softened cream cheese. By doing this, you add some air and fluff to the cream cheese. This takes 30-45 seconds.
- Add in sweetened condensed milk, vanilla, lemon juice and lemon zest into the cream cheese bowl. Mix until combined.
- Using a spatula, gently fold in the whipped heavy cream into the cream cheese mixture. Do not use the hand mixer or over mix and deflate the cheesecake.
- Pour the mixture into the graham cracker pie crust and swirl it.
- Refrigerate for at least 8 hours. Garnish with lemon zest, slices of fruit or whipped cream and serve.
Cheesecake Variations
MINI PIES. Buying the 4 0z mini pie crusts from Keelber is a fun option for kids parties or buffet style gatherings.
FRUIT TOPPINGS. Top with fresh berries, a compote sauce, sliced mango, kiwi or lemons.
SWEETER TOPPINGS. Try leaving out the lemon and get sweeeeet! Garnish your cheesecake with shaved chocolate swirls, Oreo crumbles, Nutella drizzle or even a hot fudge when serving.
HOLIDAY STYLE. Flavor it up to the season by topping with pumpkin spice whipped cream, cinnamon sprinkles, crushed gingerbread cookies or peppermint pieces.
Equipment and Supplies
- 9 Inch Pie Crust
- Pie Server Spatula - Serrated and angled for that perfect piece of pie!
- Zester and Grater - Stainless steel and dishwasher safe, this long zester is great for citrus, cheese and even mincing garlic and ginger.
- Hand Mixer - a 6 speed mixer with two different beaters (both of which I used for this recipe).
Storage
Store your No-Bake Lemon Cheesecake in an airtight container in the refrigerator for up to 3 days. If you'd like to enjoy a more firm and dense Cheesecake, place it in the freezer and then thaw out for an hour before serving. Can be frozen for up to 3 months.
Freezing Tips: Do not freeze slices individually (this can be messy!). If you'd like to enjoy it fluffy and creamy, thaw the cheesecake in the refrigerator overnight.
More Desserts
- Chocolate Peanut Butter Rice Crispy Treats
- Chocolate Chipless Cookies (Soft and Chewy)
- Chocolate Lava Cake in the Slow Cooker
- Peach Mango Pie
Video of Recipe
Recipe
5 Ingredient No-Bake Cheesecake
Equipment
- Hand mixer or standing mixer
- 9 Inch Pie Crust
- Zester
Ingredients
- ½ Cup Heavy Cream
- 12 oz Cream Cheese softened
- 14 oz Sweetened Condensed Milk
- 2 tablespoon Lemon Juice
- 2 tablespoon Lemon Zest
- 1 9 Inch Graham Cracker Crust
- 1 teaspoon Vanilla optional
Instructions
- Using a hand mixer on a medium-high speed, whisk the heavy cream in a bowl until you have high peaks. This takes 3-4 minutes. Place the bowl to the side.
- In a second bowl, use a hand mixer on a medium speed to whisk up the softened cream cheese. By doing this, you add some air and fluff to the cream cheese. This takes 30-45 seconds.
- Add in sweetened condensed milk, vanilla, lemon juice and lemon zest into the cream cheese bowl. Mix until combined.
- Using a spatula, gently fold in the whipped heavy cream into the cream cheese mixture. Do not use the hand mixer or over mix and deflate the cheesecake.
- Pour the mixture into the graham cracker pie crust and swirl it.
- Refrigerate for at least 8 hours. Garnish with lemon zest, slices of fruit or whipped cream and serve.
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