This No Bake Lemon Cheesecake is the perfect balance of sweet and tangy. It’s the perfect treat to welcome spring and summer!
With the first day of spring come and gone, I’m left wondering where the heck the spring weather is in north Florida. I opened the back door this morning to let the dogs out and was greeted by Old Man Winter. If you follow me on Instagram <— you totally should, then you saw me mention it this morning, along with a photo of my Chai Spiced Hot Chocolate. We had planned on beach days this week because Kayla leaves on Easter for boot camp, and she really wanted to hit the sand before she left. However with these chilly days we’ve been having this week, that hasn’t happened. :-/ I’m hoping that it’s warm enough on Saturday!
Carrying on with Kelsie’s love of lemon and my love of cheesecake, and no bake treats, I decided to throw together a No Bake Lemon Cheesecake that will truly be the best lemon cheesecake you’ve ever sank your teeth in. Y’all, this isn’t made with regular cream cheese, it’s made with mascarpone. If you have no idea what mascarpone is, you are truly missing out on the creamiest cream cheese ever. It’s an Italian cream cheese that has an addition of certain acidic substances like lemon juice, which give it this mouth feel that is utterly amazing. You don’t have to use it in just desserts either. You could totally use it on top of a bagel! It’s not a tangy as the regular cream cheese, and the texture is much much creamier. I highly suggest you grab some of that, and make this No Bake Lemon Cheesecake asap! It will not disappoint.
This recipe is truly no bake, because you don’t even need to bake the homemade graham cracker crust. I just pop it in the freezer for about 20 minutes to firm up before pouring the filling in. If you are worried about it falling apart, don’t be. When you are pressing the buttery crumbs into your spring form pan, just make sure that you use a lot of pressure, pressing the bottom, and around all the edges. The pop in the freezer, I believe helps too. You could totally serve this frozen, it would be quite tasty!
Speaking of frozen, I’m thinking about toying with this recipe for a frozen key lime cheesecake, dipped in chocolate. Hmm, yum! I just had breakfast, but honestly I could go for a slice of this No Bake Lemon Cheesecake, or a piece of my made up key lime cheesecake! Haha.
No Bake Lemon Cheesecake
This No Bake Lemon Cheesecake is the perfect balance of sweet and tangy. It's the perfect treat to welcome spring and summer!
- 1/4 cup butter, melted
- 1 1/4 cup crushed graham crackers
- 8 ounces mascarpone cheese, room temperature
- 1 14 ounce can sweetened condensed milk
- 3/4 cup heavy whipping cream
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons lemon extract
Mix together the melted butter and graham cracker crumbs. Press into the bottom and sides of a 7 inch spring form pan. Pop in the freezer for about 20 minutes.
In a large bowl attached to a stand mixer, beat the cream cheese until creamy, about two minutes. Add the condensed milk and heavy whipping cream. Beat until combined. Add the lemon juice, zest and extract. Beat until combined on low speed. The filling will start to really thicken up as it's mixing. When it's thick and combined, pour into the prepared spring form pan and place in the fridge for at least 8 hours. Top with additional lemon zest and whipped cream, if desired.