Experience a burst of citrusy goodness with this ultimate no-bake lemon cheesecake recipe. With its velvety texture and zesty flavour, this dessert is guaranteed to brighten up any occasion and leave you craving more.
This no-bake lemon cheesecake recipe to a whole new level of creamy deliciousness. Perfect for those hot summer days or when you need a quick, impressive dessert for any occasion.
No need to turn on your oven with this hassle-free lemon cheesecake recipe. Get ready to indulge in a smooth, tangy, and refreshing dessert that will delight your taste buds. Impress your guests without breaking a sweat!
Why you’ll love this lemon cheesecake recipe
Lemon cheesecake is the perfect summer sweet treat. It’s light and refreshing and looks beautiful at your picnic or at your garden barbecue.
This is a classic lemon cheesecake but you can easily add your own twist, grate white chocolate, add vanilla bean, or whatever you like to make this recipe your own!
As this is a no-bake cheesecake you can make it in the morning and be enjoying cheesecake in the afternoon. Simply mix together your ingredients and pop it in the fridge. Simple.
Ingredients for this Philadelphia lemon cheesecake no bake recipe
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Lemon
The perfect summer flavour, lemons are refreshing and a little sharp so when mixed in with the sweet and tart cheesecake. You can use fresh or bottled lemon juice for this recipe.
Biscuits
To give your fruit topped cheesecake a nice sturdy base you’ll need to crush or blend down your favourite biscuits.
Personally, I think digestives make the best cheesecake base. They are absorbent so soak up the melted butter and set nice and firm. But you can use custard creams, shortbread, lotus biscuits or whichever you like best!
How to make lemon cheesecake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Making the cheesecake base
Start making your lemon cheesecake by crushing your biscuits. You can put them in a sandwich bag and use a rolling pin or put them in a food processor.
Melt the butter and pour it over the biscuit crumbs.
Mix the biscuit crumbs and butter together to make sure it’s combined well.
Press them into a Springaway cake tin to form your cheesecake base.
Leave the base to set in the fridge while you prep your topping and make the cheesecake filling.
Making the cheesecake filling
In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.
Stir in the double cream and lemon zest. Then whisk again until combined and thick.
Remove the biscuit base from the fridge and spoon in the creamy filling.
Level it out and chill it in the fridge for a few hours or even overnight.
Decorate your Lemon cheesecake
Now it’s time to decorate!
Using an electric whisk, whip up the double cream until it starts to thicken.
Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
Decorate with lemon zest or some slices of lemon. You could also add sprinkles, lemon curd or keep it plain.
Top Tips
Decorating the cheesecake is the final step to greatness! Whipped cream rosettes and lemon zest or little quarter slices of lemon look stunning on this no bake lemon cheesecake.
Use a spring-away cake tin to make cheesecake removal much easier – plus sometimes a bit of the mix can get stuck to the sides and the only way to deal with that is to dip your finger in and do a taste test.
Serving Suggestions
Serve this cheesecake simply. Less is more because this dessert is so beautiful when served alone on your favourite plate.
Chop some strawberries for added sweetness. Chop them finely and decorate the top of your Philadelphia no-bake cheesecake.
Equipment
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Substitutions and variations for a classic lemon cheesecake
Lemon curd cheesecake
Instead of using lemon zest and juice in your lemon cheesecake, try using lemon curd. You can also use the curd for decorating the top, the deep yellow is stunning and adds a wonderfully unique flavour.
Add fresh berries
The best berries for this lemon cheesecake are strawberries but you can decorate your cheesecake with any number of fresh berries. Blueberries, raspberries or even blackberries would add depth to this dessert.
White chocolate and lemon cheesecake
Melt some white chocolate and drip it all over the top of your cheesecake. The sweetness balances out the sharp citrus flavour of the lemon.
Storing lemon cheesecake / Making ahead of time options
This cheesecake is best when eaten within about 3 days of being made and assembled. The lemon is at its freshest and the cheesecake has firmed nicely. You should keep your cheesecake in the fridge.
Top Questions
Is it better to bake or not bake a cheesecake?
Can you eat Philadelphia no bake cheesecake filling?
How long does a homemade no bake cheesecake last?
Can you add lemon juice to a cheesecake?
What is lemon cheesecake made of?
How long does lemon cheesecake last?
classic lemon cheesecake FAQS
Is it better to bake or not bake a cheesecake?
The choice between baking or not baking a cheesecake depends on personal preference and the desired texture. Baked cheesecakes tend to have a denser, richer texture, while no-bake versions are lighter and creamier. If you prefer a firm, classic cheesecake, baking is the better option. For a softer, mousse-like consistency, a no-bake cheesecake is ideal.
Can you eat Philadelphia no bake cheesecake filling?
Yes, you can eat Philadelphia no-bake cheesecake filling straight from the container. It is safe to consume and can be used as a quick and convenient option for making no-bake cheesecakes or as a dip for fruits and biscuits.
How long does a homemade no bake cheesecake last?
A homemade no-bake cheesecake typically lasts for about 4-5 days when stored in the refrigerator. Ensure it is covered properly to maintain its freshness and prevent it from absorbing other odours from the fridge.
Can you add lemon juice to a cheesecake?
Yes, you can add lemon juice to a cheesecake. It enhances the flavour by adding a refreshing, tangy note that complements the creamy texture of the cheesecake. Lemon juice is often included in recipes for both baked and no-bake cheesecakes.
What is lemon cheesecake made of?
Lemon cheesecake is usually made from cream cheese, sugar, eggs (if baked), lemon juice, lemon zest, and a biscuit base. No-bake versions may include gelatin or whipped cream to help set the filling. Additional ingredients can vary based on specific recipes and personal preferences.
How long does lemon cheesecake last?
Lemon cheesecake, whether baked or no-bake, typically lasts for about 4-5 days in the refrigerator. Ensure it is well-covered to preserve its freshness and prevent it from absorbing any other flavours from the fridge.
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Recipe
Lemon Cheesecake
Ingredients
Biscuit Base
- 300 g (1 ¼ cups) digestives
- 150 g (5 ¼ oz) unsalted butter melted
Lemon Cheesecake Filling
- 600 g (2 â…” cups) Philadelphia cream cheese
- 120 g (1 cups) icing sugar
- 300 ml double cream / heavy cream
- 1 zested lemon
Decoration
- 150 ml double cream
- 1 lemon
Instructions
Biscuit Base
- Break up the biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up.
- Melt the butter in 10-second bursts in the microwave and mix it into the biscuit crumbs when it's melted.
- Add the buttery crumbs to the cake tin and press down firmly to compact them into a layer.
- Leave the base to set in the fridge.
Lemon Cheesecake Filling
- In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.
- Stir in the double cream and lemon zest. Then whisk again until combined and thick.
- Remove the biscuit base from the fridge and spoon in the creamy filling. Level it out and chill it in the fridge for a few hours or even over night. You could also freeze it for a few hours if you are short on time.
Decoration
- Using an electric whisk, whip up the double cream until it starts to thicken.
- Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
- Slice up a lemon and add the little slices to the cream as decoration. You could also add sprinkles, lemon curd or keep it plain.
- Serve and enjoy. Save any leftovers in the fridge and eat within 3 days.
Notes
- Store in the fridge for up to 3 days.
- Add sprinkles, lemon curd, nuts or even fresh fruit.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I tried this no-bake lemon cheesecake recipe, and it was a hit with the whole family! This was a light, creamy dessert with the perfect balance of sweet and tangy.
This lemon bar cheesecake is so lemony and creamy! I especially like the crust – it’s simple yet satisfying!
Made this last weekend and it’s delicious, thanks for this recipe
Enjoyed this for dessert last night and it was a sweet success! Turned out perfectly creamy, rich and delicious; exactly what I needed for my sweet tooth, indeed!
The zesty lemon flavor perfectly balanced the creamy cheesecake, making it a refreshing treat that’s perfect for any occasion. Best of all, it was incredibly simple to prepare, making it a new favorite in my dessert repertoire!
Lemon is my favourite flavour when it comes to dessert so I had to try your cheesecake. Really easy no bake recipe and the filling was absolutely delicious.
I love how this was something a bit different from my usual tart au citron but with the same great balance of sweet and tart!
I love a lemon cheesecake and this one is so easy to make and really delicious. I made it for a family dinner and everyone loved it.