Easy No Bake Lemon Cheesecake (without condensed milk)
Meet your new favorite summer dessert! This no bake lemon cheesecake is made without condensed milk and without ever touching your oven. Cold, creamy, and loaded with fresh lemon flavor, because when it's hot outside, the freezer should be doing all the work, not you.
Ingredients
For the crust
- 5 1/2 tbsp unsalted butter, melted, about 1/3rd cup
- 1 1/2 cups graham cracker crumbs, store bought preferred
For the cheesecake filling
- 24 ounces block of cream cheese, (3 blocks) softened at room temperature
- 1 cup granulated sugar, 200g
- 1 tsp vanilla extract
- Zest of two lemons
- 2 1/2 tbsp lemon juice, from 2 lemons- can use up to 3 tbsp
- 1 cup heavy whipping cream
- 1/4 tsp cream of tartar, can skip if you don't have it
Optional Sweet Cream Garnish
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Equipment
Instructions
Crust
- Melt the 5 ½ tbsp butter in a microwave safe bowl. Add the 1 ½ cups graham cracker crumbs and mix until the crumbs are evenly coated and hold together when pressed.
- Press the mixture firmly into the bottom and up the sides of a springform pan using a ⅓ cup measuring cup to help. Place in the freezer while you make the filling.
Filling
- Add the 24 oz softened cream cheese to a stand mixer fitted with the paddle attachment or a bowl with a hand mixer. Cream on medium speed and slowly pour in the 1 cup sugar. Increase to medium-high speed and mix for one more minute. To test, pinch a little between your fingers, if you feel sugar granules keep mixing, if it's smooth, move on to the next step.
- Turn the mixer off and scrape down the sides. Add the 1 tsp vanilla extract, the zest of 2 lemons, and 2 1/2- 3 tbsp lemon juice, and mix to combine.
- Transfer the cream cheese filling to a separate bowl. Clean the mixing bowl and add the 1 cup heavy whipping cream and ¼ tsp cream of tartar. Whip on high speed until stiff peaks form. About 1-2 minutes, it happens fast, don’t walk away!
- Gently fold the whipped cream into the cream cheese mixture until evenly combined, being careful not to deflate the cream.
- Pour the filling into the frozen crust and smooth the top with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze for a minimum of 4 hours.
- Remove from the freezer 10 minutes before serving to soften slightly for easier slicing.
Optional Garnish
- Whip the 1 cup heavy cream, 2 tbsp sugar, and 1 tsp vanilla together until stiff peaks form. Pipe onto the center of the cheesecake and finish with extra lemon zest.
Notes
Storage
Keep this cheesecake covered tightly with plastic wrap in the freezer for up to 2-3 weeks.
Forgot to leave out your cream cheese? Learn how to soften cream cheese quickly.
Serving: 1slice, Calories: 598kcal, Carbohydrates: 37g, Protein: 6g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 139mg, Sodium: 311mg, Potassium: 177mg, Fiber: 0.4g, Sugar: 29g, Vitamin A: 1806IU, Vitamin C: 2mg, Calcium: 110mg, Iron: 1mg
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