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 Old Man Winter greeted me.
I don’t know about you, but lemon has always made me think of spring and summer. So I decided to take Kelsie’s love of lemon and my love of cheesecake, and throw together a No Bake Lemon Cheesecake.
This is truly be the best lemon cheesecake you’ll ever sink your teeth in.
Do you use Jello in No Bake Lemon Cheesecake?
I’ve seen it done, but no, we don’t use Jello in this recipe.
How do you get the perfect lemon flavor?
Lemon zest and fresh juice are the key to the perfect flavor.
Can I use regular cream cheese?
You can, if you don’t have mascarpone. It’s not going to have the exact creaminess, but it’s a substitute in a pinch.
What is mascarpone?
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 as 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.
What about the crust? Do I have to bake it?
Nope! 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.
Then pop in the freezer, I believe helps too. You could totally serve this frozen, it would be quite tasty on a hot summer’s day!
Lemon not your thing, but you love cheesecake? Check out these others:
- Mini Blueberry Cheesecakes
- Funfetti Cheesecake
- No Bake Sweet Potato Cheesecake
- Strawberry Key Lime Cheesecake Bars
- 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
Amount Per Serving: Calories: 525 Total Fat: 34g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 102mg Sodium: 324mg Carbohydrates: 49g Fiber: 1g Sugar: 41g Protein: 8g