The springform pan with the cheesecake filling is being placed carefully in the refrigerator. The filling is smooth and will firm up over time, with a clock on the wall indicating that it will chill for at least 3 hours to set completely.

No-Bake, No Stress: This Lemon Cheesecake Is the Ultimate Summer Dessert!

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thefreshmancook
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When it comes to desserts that are as effortless as they are elegant, this No-Bake Lemon Cheesecake takes the cake—literally!

With its creamy, citrusy filling and buttery graham cracker crust, it’s the ultimate dessert for lemon lovers.

No need to turn on the oven or fuss with complicated techniques.

This cheesecake is a breeze to make and delivers a burst of fresh lemon flavor that feels like a sunny day on a plate.

The first time I made this cheesecake, I paired it with a batch of Shortbread Cookies for extra crunch and a drizzle of Raspberry Sauce for a touch of sweetness. Let me tell you—absolute perfection!

Whether you’re hosting a brunch, looking for a refreshing summer treat, or just craving something sweet and tangy, this recipe fits the bill.

Plus, it’s no-bake, so it’s perfect for those days when you want dessert without heating up the kitchen.

What’s so Special About This Dish?

The springform pan with the cheesecake filling is being placed carefully in the refrigerator. The filling is smooth and will firm up over time, with a clock on the wall indicating that it will chill for at least 3 hours to set completely.

  • Lemon lover’s dream: The bright, tangy flavor of lemon shines in every bite.
  • No oven needed: Perfect for warm days or when you want a simple dessert.
  • Easy to prepare: Just mix, layer, and chill—no complicated steps required!
  • Make-ahead magic: It tastes even better after a night in the fridge, making it ideal for parties or meal prep.
The springform pan with the cheesecake filling is being placed carefully in the refrigerator. The filling is smooth and will firm up over time, with a clock on the wall indicating that it will chill for at least 3 hours to set completely.

No-Bake Lemon Cheesecake Recipe

Top the chilled pie with whipped cream and a sprinkle of lemon zest for a refreshing finish. Perfect for summer gatherings or light desserts
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 24
Calories 166 kcal

Equipment

  • 10-inch springform pan
  • Mixing Bowls (3)
  • Hand or stand mixer
  • Spatula
  • Whisk or Spoon
  • Measuring cups and spoons
  • Oven
  • Refrigerator
  • Knife or Offset Spatula
  • Baking Sheet (optional)

Ingredients
  

  • 3 cups graham cracker crumbs
  • ½ cup butter melted
  • 1 tablespoon confectioners’ sugar
  • 1 3-ounce package lemon-flavored Jell-O mix
  • 1 cup boiling water
  • 1 8-ounce package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 5-ounce can evaporated milk

Instructions
 

Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix graham cracker crumbs, melted butter, and confectioners’ sugar until combined.
  • Press the mixture into the bottom of a 10-inch springform pan.
    The graham cracker mixture is being pressed evenly into the bottom of a 10-inch springform pan. The crust is compact and smooth, sitting on the white marble cooktop. The pan is ready to go into the oven for baking.
  • Bake for 10 minutes. Remove from the oven and let it cool completely.
    The 10-inch springform pan with the graham cracker crust is placed in the oven. The oven light glows, signaling that the crust is baking at 350°F for 10 minutes. The kitchen is softly lit, with the focus on the pan inside the oven, baking to golden perfection.

Prepare the Lemon Filling:

  • Dissolve the lemon-flavored gelatin in boiling water. Allow it to cool until it thickens slightly but does not set.
    A glass bowl on the white marble cooktop contains lemon-flavored Jell-O mix being dissolved into boiling water. The mixture is being stirred smoothly, with the Jell-O almost fully dissolved and cooling slightly in the bowl, ready to be incorporated into the filling.

Make the Cream Cheese Mixture:

  • In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    A large mixing bowl on the white marble cooktop holds softened cream cheese, sugar, and vanilla extract being beaten together with a hand mixer. The mixture is smooth and creamy, fully combined, and prepared for the next step in making the cheesecake.

Whip the Evaporated Milk:

  • In another bowl, whip the evaporated milk until thick and stiff peaks form.
    A separate bowl on the white marble cooktop holds evaporated milk being whipped with a hand mixer. The milk is fluffy and thick, forming stiff peaks, while the mixer continues to spin. A glass measuring cup of evaporated milk is visible nearby, ready for use.
  • Slowly pour the cooled gelatin into the whipped milk while mixing continuously until well blended.
    The cooled lemon gelatin is being poured slowly into the whipped evaporated milk in a mixing bowl. The whipped milk is thick and creamy, and the gelatin blends in smoothly, creating a light and airy texture for the filling.

Combine and Assemble:

  • Fold the cream cheese mixture into the gelatin and milk mixture until smooth.
    The creamy cream cheese mixture is being gently folded into the gelatin and whipped milk mixture in a large bowl. The ingredients combine effortlessly, creating a smooth and well-blended filling for the cheesecake.
  • Pour the filling over the cooled crust.

Chill and Set:

  • Refrigerate for at least 3 hours, or until the pie is firm.
    The springform pan with the cheesecake filling is being placed carefully in the refrigerator. The filling is smooth and will firm up over time, with a clock on the wall indicating that it will chill for at least 3 hours to set completely.

Nutrition Info:

NutritionValue
Calories166kcal
Carbohydrates31g
Sodium144mg
Fat9g
Protein2g
Calcium27g

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