No-Bake Lemon Cheesecake with Graham Cracker Crust

By AislePrompt Test Kitchen · 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 pairs graham cracker crumbs, unsalted butter, melted, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (10 ratings) 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.

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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep graham cracker crumbs from drying out.

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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