No-Bake Lemon Cheesecake with Graham Cracker Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and tangy no-bake cheesecake featuring a crisp graham cracker crust and a creamy lemon-infused filling, perfect for a refreshing dessert. This american-inspired no cook ready in about 20 minutes layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar. Mix until the crumbs are evenly moistened.
  2. Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate for 15 minutes to set.
  3. Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy using an electric mixer on medium speed.
  4. Step 4: Add 1/4 cup freshly squeezed lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract to the cream cheese mixture. Mix until well combined.
  5. Step 5: In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  6. Step 6: Pour the lemon cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
  7. Step 7: Before serving, garnish the cheesecake with 1/2 cup fresh blueberries.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Lemon Cheesecake with Graham Cracker Crust take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Lemon Cheesecake with Graham Cracker Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Lemon Cheesecake with Graham Cracker Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Lemon Cheesecake with Graham Cracker Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Lemon Cheesecake with Graham Cracker Crust?

American no cook like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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