For an extra burst of lemon flavor, add the zest of one lemon to the cream cheese mixture. Ensure the evaporated milk is thoroughly chilled before whipping to achieve the best volume and stability. If you don't have a springform pan, you can use a regular pie dish, but the cheesecake will be more difficult to remove neatly. Make sure the gelatin is cooled enough to thicken but not fully set before incorporating or it will create lumps.
No-Bake Lemon Cheesecake
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME3 hrs 20 mins
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SERVING24 People
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VIEWS247
Indulge in a symphony of citrus with this No-Bake Lemon Cheesecake. A luscious, creamy filling infused with bright lemon zest, all nestled upon a buttery graham cracker crust. This effortless dessert is the epitome of summer refreshment.
Ingridients
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Nutrition
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Carbohydrate21 g
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Cholesterol22 mg
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Fiber0 g
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Protein2 g
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Saturated Fat5 g
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Sodium144 mg
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Sugar16 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Crust (10 minutes): In a medium bowl, combine the graham cracker crumbs, melted butter, and confectioners' sugar. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
02 Step
Recipe View Bloom the Gelatin (5 minutes): In a heatproof bowl, dissolve the lemon gelatin dessert mix in the boiling water. Stir until completely dissolved and let cool until slightly thickened, but not fully set.
03 Step
Recipe View Whip the Cream Cheese Base (5 minutes): In a large mixing bowl, beat the softened cream cheese, and granulated sugar until smooth and creamy. Stir in the vanilla extract.
04 Step
Recipe View Whip the Evaporated Milk (5-7 minutes): In a separate chilled bowl, whip the chilled evaporated milk using an electric mixer until stiff peaks form. Be careful not to overwhip.
05 Step
Recipe View Combine the Mixtures (5 minutes): Gradually pour the cooled lemon gelatin mixture into the whipped evaporated milk, mixing gently until well combined. Fold in the cream cheese mixture until smooth and uniform.
06 Step
Recipe View Assemble and Chill (3 hours): Pour the lemon cream cheese filling into the prepared graham cracker crust. Smooth the top with a spatula. Cover the springform pan with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
07 Step
Recipe View Serve: Once chilled, carefully remove the sides of the springform pan. Slice and serve chilled. Garnish with fresh berries or lemon zest, if desired.
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Terrance Okeefe
Feb 13, 2025David K.: The instructions were clear and easy to follow. My cheesecake turned out perfectly.
Marcus Wisoky
Feb 9, 2025Emily L.: I added a layer of lemon curd on top as suggested – amazing!
Jaunita Jones
Nov 28, 2024Ashley T.: This is my go-to dessert for potlucks. Always a hit!
Cortez Carter
Oct 15, 2024Michael B.: My family loved it! The lemon flavor is perfect, not too overpowering.
Lorenzo Kerluke
May 2, 2024Sarah J.: This recipe is a lifesaver during the summer! So easy and refreshing.
Lucinda Ziemann
Jan 16, 2024Jessica P.: I had trouble getting the evaporated milk to whip. Any tips?
Lyda Donnelly
Nov 5, 2023Kevin R.: Next time, I might try using a different flavor of gelatin to change it up.