Easiest Lemon Cheesecake No Bake (Print-Friendly Version)
No bake lemon cheesecake with creamy filling and fresh zest. Quick to make, chilled for a refreshing citrus dessert.
# List of Ingredients:
→ Crust
01 -
285 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Filling
03 -
1 package (85 grams) lemon flavored gelatin dessert mix
04 -
240 millilitres hot water
05 -
450 grams cream cheese, softened
06 -
100 grams granulated sugar
07 -
0.5 tablespoon finely grated lemon zest
08 -
0.5 teaspoon vanilla extract
09 -
300 millilitres heavy whipping cream
→ Decoration (optional)
10 -
Whipped cream
11 -
Additional lemon zest
12 -
Lemon slices
# How to Prepare:
01 -
Line the base and sides of a 23-centimetre springform pan with baking paper. Set aside.
02 -
Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press mixture firmly into the base and sides of the prepared pan using the back of a measuring cup. Set aside.
03 -
In a heatproof bowl, add lemon gelatin dessert mix to hot water. Stir until completely dissolved. Allow to cool at room temperature for 20–30 minutes until just lukewarm, ensuring it remains liquid.
04 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add lemon zest and vanilla extract and continue to mix until incorporated.
05 -
Gradually add the cooled lemon gelatine into the cream cheese mixture in small batches, mixing on low speed between additions. Scrape the bowl as needed to keep the mixture smooth.
06 -
In a separate bowl, whip the heavy cream to soft peaks using an electric mixer.
07 -
Gently fold the whipped cream into the lemon cheesecake mixture using a spatula until fully combined, maintaining the airy texture.
08 -
Spoon the filling over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set completely.
09 -
Before serving, decorate with whipped cream, lemon zest, and lemon slices as desired. Slice with a sharp knife and serve chilled.
# Additional Information:
01 -
Use fully softened cream cheese to prevent lumps and ensure a smooth filling.
02 -
Cool the dissolved lemon gelatin until just lukewarm before adding to the cream cheese mixture so it blends evenly and does not solidify prematurely.
03 -
Ensure the whipped cream is folded gently to retain volume in the filling.