Lemon Cheesecake Recipe with Zesty Citrus Cream Filling

This easy no-bake lemon cheesecake is a holiday favorite — creamy, bright, and simple to make. It also adapts well to low-carb and gluten-free diets with a few ingredient swaps, so everyone can enjoy a slice.

The silky lemon filling paired with a buttery crumb crust makes this no-bake cheesecake a standout on any dessert table. Because it sets in the fridge, you can skip the oven — perfect for hot summer days or busy holiday schedules when the oven is already in use. The recipe uses no eggs and requires minimal hands-on time, while still delivering a bright lemon flavor.

If you love lemon desserts, try other lemon recipes as well — lemon ice cream, lemon chia pudding, or a blueberry-lemon beverage make great companions.

Ingredients:

Below is an overview of the ingredients — exact measurements appear in the recipe card further down.

• Crust: graham cracker crumbs, melted unsalted butter, and granulated sweetener. For a low-carb or gluten-free crust, substitute with finely crushed Highkey cookies and use monk fruit as the sweetener.
• Filling: full-fat cream cheese, powdered sweetener (powdered monk fruit works for low-carb), fresh lemon juice and zest, vanilla extract, and optional lemon extract for extra citrus punch. Allow cream cheese to come to room temperature for the smoothest filling.
• Whipped cream: heavy whipping cream beaten to stiff peaks and folded into the cream cheese mixture — this gives the cheesecake its light, velvety texture and is not recommended to substitute.

How to make a no bake lemon cheesecake

You’ll need a 9″ springform pan, parchment paper, mixing bowls, and an electric mixer. Follow these steps for a reliable no-bake cheesecake.

Make the crust

Line a 9″ springform pan with parchment. In a medium bowl, mix the cookie crumbs, melted butter, and granulated sweetener. Press the mixture firmly into the pan, pushing it up the sides about 1½ inches. Set aside to chill while you prepare the filling.

Note: Make sure the crust extends up the sides at least 1½ inches. If the crust is too low, the filling will contact the pan edges and can stick, making clean slices difficult.

Make the cheesecake filling

In a large bowl, beat softened cream cheese until smooth. Add powdered sweetener, fresh lemon juice, lemon zest, vanilla, and optional lemon extract, and beat until fully combined. In a separate bowl, whip the heavy cream on high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until evenly combined and lightened.

Assemble and chill

Pour the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 6–8 hours or overnight to set. Before serving, garnish as desired — fresh blueberries, mint, and lemon slices are a lovely choice. Use a sharp knife warmed under hot water and wiped dry for clean slices.

Storage Instructions

Store the cheesecake in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Wrap the chilled cheesecake tightly in two layers of plastic wrap pressed directly against the surface, then cover with a layer of aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Tips for the BEST no-bake cheesecake

• Use an electric mixer. It speeds up the process and creates a smooth, creamy filling.
• Be gentle when folding. Overworking the filling can deflate the whipped cream and affect texture.
• Soften the cream cheese. Room-temperature cream cheese beats smoothly; cold cream cheese leaves lumps.
• Chill before freezing. Let the cheesecake set in the fridge for 6–8 hours before moving it to the freezer so the texture develops properly.

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