No-Bake Lemon Cheesecake

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This classic No-Bake Lemon Cheesecake is a light and airy lemon cheesecake filling with a lemon Oreo cookie crust.

A close up shot of a slide of no-bake lemon cheesecake with two black berries. It's topped with whipped cream and a slice of lemon.

I am always surprised by lemon desserts. Lemon usually isn’t my go-to (I’ll never pass up a lemon bar), but the more and more I make lemon desserts, the more I appreciate just how amazing they are.

Even though I have made dozens and dozens of no-bake desserts, I seemed to be missing a classic No-Bake Lemon Cheesecake. After perfecting my Best Ever No-Bake Cheesecake, I continued with a chocolate version and now lemon. Don’t worry, there are more in the works!

The lemon cheesecake is sitting on a gold rimmed white plate with 2 black berries and a slice of lemon.

There are lots of ways I’ve seen lemon cheesecakes done. Some recipe use sweetened condensed milk, some use a pie filling, and some use a pudding mix. The one thing that seems to be consistent is, if you truly want that lemon flavor to shine through, you need a little bit more than just lemon juice and lemon zest. I also find that lemon extract can be helpful as well, but this is a less common household ingredient.

For this No-Bake Lemon Cheesecake, I’ve chosen to use lemon curd to pack in some of that classic lemon flavor you’re looking for, along with a bit of lemon zest to get the bursts of flavor. To amp it up a bit, I also chose lemon Oreos for the crust instead of your traditional graham cracker crust.

Don’t get me wrong, graham cracker would also be a great option for this cheesecake, as would a Golden Oreo, but I just love the added flavor you get from the lemon Oreos.

An overhead view of a no-bake cheesecake topped with whipped cream and lemon slices. The slice of cheesecake has a bit taken out of it.

I always prefer my cream cheese to be at room temperature, which helps ingredients to be well blended. First, I whip the cream cheese for a couple of minutes and scrape down the bowl as needed. This helps incorporate some air, but also eliminates any lumps.

Prior to adding the whipped cream, which is usually the last step, you want to make sure that all of your ingredients are well blended together to create a nice, smooth finish.

Typically, I do all my no-bake cheesecakes in a spring form pan, because I am obsessed with how gorgeous it looks when you pull the sides of the pan away. If you find that your crust is sticking to the sides of the pan, there are a couple helpful hints you might try.

This lemon cheesecake has a big slice missing, it's sitting on a light pink cake stand

Lightly wipe the sides of your pan with a cooking spray and a paper towel prior to adding the crust. I find that lining the bottom of the pan with parchment paper also helps. When you go to remove the sides of your pan, lightly unhinge the spring and then run a flat-edged knife around the inside of your pan to release the crusts from the sides.

Personally, I do so many of these desserts that I like to use acetate cake collars to line the insides of my pan, which makes it even easier. If you’re looking for more tips on how to make a crust in a springform pan, I have you covered.

If you don’t own a spring form pan, there are other options for you. For instance, you could make this in a 9-inch square pan, or you could double the recipe for a 9×13 inch pan if you need to serve a crowd.

Summer is right around the corner, and I know you’ll be in need of no-bake desserts, so save this lemon cheesecake for later!

No-Bake Lemon Cheesecake

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A close up shot of a slide of no-bake lemon cheesecake with two black berries. It's topped with whipped cream and a slice of lemon.

No-Bake Lemon Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 10 slices


This classic No-Bake Lemon Cheesecake is a light and airy lemon cheesecake filling with a lemon Oreo cookie crust.


For the Crust:

  • 1 package Lemon Oreo, (15.25 oz)
  • 7 tablespoons Unsalted Butter

For the Filling:

  • 1 1/4 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 16 ounces Cream Cheese, at room temperature
  • 1/2 cup Granulated Sugar
  • 1/2 cup Lemon Curd
  • zest of one Lemon

For the Topping:

  • 3/4 cup Heavy Whipping Cream
  • 3 tablespoons Powdered Sugar
  • Lemon Slices


For the Crust: 

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

  1. Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  2. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar continue beating until smooth.vAdd the lemon curd and lemon zest and beat until well combined and smooth.
  4. Finally, fold the prepared whipped cream into the cream cheese filling and stir until well combined. Pour the filling in the prepared crust.
  5. Refrigerate 4-6 hours or until the filling has set.

For the Topping:

  1. Prepare a second batch of whipped cream following the same instruction of above.
  2. Pipe the border using a large open round tip and garnish with thin slices of lemons.
Nutrition Information:
1 slice
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Lemon cheesecake, no-bake dessert, no-bake cheesecake, lemon dessert

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This recipe originally appeared on Food Fanatic.

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14 Responses
    1. Beyond Frosting

      Yes, this needs to be refrigerated as soon as it’s made and it will be just fine to make a day or two in advance, although I always recommend adding the toppings the day of serving.

  1. Hayley Byne

    Thank you for this recipe – I have made this several times and it is amazing 🙂 Lovely texture – so smooth – always get comments on it.
    One quick question, can I freeze it? I have made it fresh previously.

    1. Beyond Frosting

      Hi Hayley! Yes! This should freeze just fine, just make sure it’s well covered and thaw overnight in the refrigerator. Thank you for your kind words!

  2. Casey Sisk

    Just curious (As I’m not the best at making these things) did you leave the cream in the Lemon Oreos or remove it before you blended them? Thanks for this recipe I’m gonna attempt to make it with my kids!

      1. Casey Sisk

        Awesome, thank you so much for the quick reply! I made the Fruity pebbles cheesecake the other day and it was delicious! Although it wasn’t nearly as pretty as yours it tasted amazing. I’m gonna make the Lemon Cheesecake today, can’t wait to see how good it turns out! My wife loves lemon and It’ll be a nice surprise for her when she gets home. Thanks again for all your helpful info!

  3. Jam

    This was absolutely delicious. I think the texture somewhat mousse like, very light indeed. So thank you very much.
    The only thing I changed was to add a lemon confit instead of the cream and lemon, jury’s still out on whether the confit is too sharp personally I don’t think so.

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