Lemon Cheesecake Unbaked
Brighten up your dessert table with this luscious Lemon Cheesecake Unbaked recipe—a no-bake treat that’s as refreshing as it is indulgent. Perfectly balancing creamy, tangy, and sweet, this cheesecake features a buttery graham cracker crust topped with a silky lemon-infused filling made from cream cheese, fresh lemon juice, and zest. With no oven required, the preparation is quick and simple, letting the refrigerator do all the work to set the decadent layers. A touch of gelatin ensures the perfect firm-yet-creamy texture, while hints of vanilla add a delicate warmth. Ideal for warm weather gatherings or whenever you crave a citrusy dessert, this no-bake lemon cheesecake is sure to impress and satisfy. Garnish with whipped cream or extra zest for an added flourish!
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Ingredients
- 200 g Graham cracker crumbs
- 100 g Unsalted butter
- 450 g Cream cheese
- 100 g Powdered sugar
- 200 ml Heavy cream
- 80 ml Lemon juice
- 2 tbsp Lemon zest
- 1 tsp Vanilla extract
- 1 tbsp Gelatin powder
- 3 tbsp Water
Directions
Step 1
In a medium bowl, combine the graham cracker crumbs and melted butter until evenly mixed.
Step 2
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create the crust. Place in the refrigerator to chill while preparing the filling.
Step 3
In a small bowl, combine the gelatin powder with water. Allow it to bloom for 5 minutes, then gently heat it in the microwave or over a stovetop until dissolved. Set aside to cool slightly.
Step 4
Using an electric mixer, beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Step 5
Add the heavy cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat at medium-high speed until thickened and fully combined.
Step 6
Gradually pour in the dissolved gelatin while continuing to mix until evenly incorporated.
Step 7
Remove the crust from the refrigerator and pour the lemon filling on top, smoothing the surface with a spatula.
Step 8
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4-6 hours or until firmly set.
Step 9
Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, garnish with more lemon zest or whipped cream.
Nutrition Facts
| Serving size | (1199.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4294.1 |
| Total Fat 327.4g | 0% |
| Saturated Fat 185.9g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 875.9mg | 0% |
| Sodium 2715.1mg | 0% |
| Total Carbohydrate 289.7g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 166.5g | |
| Protein 49.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 597.0mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1046.8mg | 0% |
Source of Calories