No Bake Lemon Cheesecake

When it’s too hot to turn on the oven and you need a delicious dessert, this no bake lemon cheesecake is a winner! Made with a vanilla wafer crust, creamy no bake cheesecake filling, lemon curd, and whipped cream, this cheesecake has the perfect balance of sweet and tart flavors.

No Bake Lemon Cheesecake

During the summertime, I am a huge fan of no bake desserts. Who wants to turn on the oven when it’s a million degrees outside? No bake cheesecakes are where it’s at.

This no bake lemon cheesecake is incredibly easy to make with no oven required. The crust is made with vanilla wafer crumbs for a bit of crunch. The no bake lemon cheesecake filling is flavored with fresh lemon zest and lemon juice for bright and fresh lemon flavor (no lemon jello in this recipe).

Then, the cheesecake is topped with easy homemade lemon curd and swirled with fresh whipped cream. If you want to skip a few steps, leave off the lemon curd and whipped cream and you will still have a phenomenal dessert.

Ingredients for No Bake Lemon Cheesecake

Vanilla wafer crust

• Vanilla wafer crumbs: Use a food processor to make fine vanilla wafer crumbs. If preferred, you could also use graham crackers to make a graham cracker crust.
• Granulated sugar
• Salt
• Unsalted butter: Melted.

Lemon cheesecake filling

• Cream cheese: Room temperature for easy creaming.
• Granulated sugar
• Lemon juice + lemon zest: Fresh lemon juice is best for the brightest lemon flavor. Be sure to zest the lemons before juicing.
• Heavy cream: Heavy cream or heavy whipping cream.
• Powdered sugar: Confectioners’ sugar or icing sugar.

Lemon curd

• Egg yolks: Just the yolks. Save the whites for Swiss meringue buttercream or white cake.
• Granulated sugar
• Lemon juice + lemon zest: Freshly squeezed and zested.
• Unsalted butter: Cold and cubed.

Whipped cream frosting

• Heavy cream: Cold heavy cream or heavy whipping cream.
• Powdered sugar: For a bit of sweetness.
• Vanilla extract: To add a hint of vanilla flavor.

How to Make No Bake Lemon Cheesecake

Vanilla wafer crust

1. Combine vanilla wafer crumbs, granulated sugar, salt, and melted unsalted butter in a bowl.
2. Pour the crumbs into a cheesecake pan or springform pan lined with a parchment circle. Use a flat-bottomed measuring cup to firmly press the crumbs up the sides and along the bottom of the pan.
3. Chill the crust in the refrigerator for 30 minutes while making the filling.

Lemon cheesecake filling

1. In a large mixing bowl, cream the cream cheese, granulated sugar, lemon juice and lemon zest until smooth and creamy.
2. In a separate bowl, whip heavy cream and powdered sugar until medium-stiff peaks form. 
3. Add the whipped cream to the lemon cream cheese mixture and mix on low speed until smooth. Do not overmix the filling.
4. Pour the lemon cheesecake filling into the chilled crust and spread using a small offset spatula. Cover and chill the cheesecake for 6 hours or overnight. 

Lemon curd

1. Whisk together egg yolks, granulated sugar, and lemon juice in a medium saucepan. 
2. Place over low heat on the stove. Cook, stirring occasionally for approximately 10 to 15 minutes until thickened. 
3. Add in lemon zest and remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
4. Pour the lemon curd through a fine mesh strainer into a heat-proof bowl to remove any lumps. Cool to room temperature and then chill in the fridge for at least 2 hours.

Whipped cream frosting

1. Whip heavy cream, powdered sugar and vanilla extract on medium-high speed until medium-stiff peaks form.

Assembling the cheesecake

1. Remove the lemon cheesecake from the cheesecake pan or springform pan.
2. Spread the lemon curd over the top of the cheesecake using an offset spatula.
3. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream frosting. Pipe the whipped cream onto the cheesecake. Add lemon slices for garnish, if desired.