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A single slice of no-bake lemon cheesecake sits elegantly on a white dessert plate atop the white marble cooktop. The creamy, pale yellow filling contrasts beautifully with the golden crust, topped with a delicate garnish of lemon zest.

No-Bake Lemon Cheesecake Recipe

This no-bake lemon cheesecake is a creamy, citrusy delight with a buttery graham cracker crust. Easy to make and perfect for warm days, it's a refreshing dessert everyone will love!
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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
  • Electric mixer or hand whisk
  • Spatula
  • Oven
  • Course and Cuisine

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 Crust: Mix graham cracker crumbs, melted butter, and confectioners' sugar.
    A glass bowl on the white marble cooktop contains graham cracker crumbs, melted butter, and confectioners’ sugar. A wooden spoon is actively mixing, blending the ingredients into a crumbly, uniform texture.
  • Press into a 10-inch springform pan and bake at 350°F for 10 minutes. Cool.
    A 10-inch springform pan on the white marble cooktop features the graham cracker mixture being firmly pressed into the base using the back of a measuring cup. The crust appears smooth, compact, and even.
  • Dissolve Gelatin: Mix lemon gelatin with boiling water and let it cool until thickened but not set.
    A golden, perfectly baked crust rests in the springform pan on the white marble cooktop, cooling after being baked at 350°F. The texture looks firm and ready to support the filling.
  • Cream Cheese Mixture: Beat cream cheese, white sugar, and vanilla until smooth.
    A glass measuring cup on the white marble cooktop is filled with lemon gelatin mix and boiling water. A spoon stirs the mixture into a smooth, vibrant yellow liquid as it cools and begins to thicken.
  • Whip Evaporated Milk: In another bowl, whip evaporated milk until thick and stiff peaks form.
    Cream cheese, white sugar, and vanilla extract are being blended in a large glass bowl on the white marble cooktop using an electric mixer. The mixture appears silky and creamy, with a uniform texture.
  • Combine Fillings: Gradually mix the cooled gelatin into the whipped evaporated milk.
    A stainless-steel mixing bowl on the white marble cooktop contains evaporated milk, being whipped to stiff peaks with a hand mixer. The mixture is airy and thickened, ready for the next step.
  • Fold in the cream cheese mixture.
    Thickened lemon gelatin is being gradually poured into the whipped evaporated milk in a glass bowl. A spatula folds the mixture gently, preserving its light and fluffy texture.
  • Assemble Cheesecake: Pour the filling over the cooled crust and smooth the top.
    The cream cheese mixture is carefully folded into the lemon-evaporated milk base in a large glass bowl on the white marble cooktop. The combined filling appears fluffy, smooth, and creamy.
  • Chill and Serve: Refrigerate for at least 3 hours until firm.
    A single slice of no-bake lemon cheesecake sits elegantly on a white dessert plate atop the white marble cooktop. The creamy, pale yellow filling contrasts beautifully with the golden crust, topped with a delicate garnish of lemon zest.
  • Slice and serve chilled!