When the weather warms up or you simply want an easy dessert without heating up the kitchen, this no-bake lemon cheesecake is the perfect solution. With a buttery vanilla wafer crust and a creamy lemon filling, it’s a refreshing and effortless treat that comes together with just a few pantry staples.
This no-bake lemon cheesecake is the perfect dessert when you want something sweet, tangy, and satisfying without turning on the oven. It’s quick to assemble with simple ingredients and delivers a light, creamy texture that feels indulgent but not heavy. The bright lemon flavor makes it ideal for spring and summer gatherings, and it sets up beautifully in the fridge, no baking skills required. Also a great dessert to take to a holiday gathering or when you just want a pretty dessert on your table!
Have extra lemons, then check out these other lemony treats! This lucsious and lovely lemon cake is pure yum and for breakfast try these scrumptious lemon pancakes!
Ingredients Notes and Substitutions
Wafer Crust
- Vanilla Wafers
Note: You can substitute with graham cracker crumbs, shortbread cookies, or digestive biscuits for a different flavor. - Light Brown Sugar
Can be replaced with granulated sugar or dark brown sugar if a deeper molasses flavor is preferred. - Butter, melted
Note: Salted or unsalted butter works; if using salted, reduce any added salt in the recipe. Coconut oil (refined for neutral flavor) is an alternative for a dairy-free option.
Filling
- Cream Cheese: Full-fat cream cheese gives the best texture, but Neufchâtel cheese can be used for a slightly lighter version.
- Sweetened Condensed Milk: No direct substitute here; it’s essential for sweetness and structure. For a homemade version, simmer whole milk with sugar until thickened.
- Vanilla Extract: Pure vanilla extract is best. You can substitute with vanilla bean paste or a splash of lemon extract for added citrus punch.
- Lemon Juice: Fresh lemon juice is preferred, but bottled juice works in a pinch. Lime juice can be used for a lemon-lime variation.
- Lemon Zest: About 2 medium-sized lemons should be enough for ¼ cup lemon zest. If unavailable, use a bit more juice, though it may slightly alter the texture. Orange or lime zest can also be used for a twist.
- Cool Whip: Substitute with an equal amount of homemade whipped cream (whipped to stiff peaks) for a more natural option. Keep in mind this may slightly affect stability.
Topping
- Whipped Cream: Use store-bought or homemade. A dairy-free whipped topping can be used if needed.
- Lemon Slices & Lemon Zest: These add brightness and visual appeal. Optional but recommended. Substitute with lime or orange slices for variation.
Step-by-Step Photo Instructions
No-Bake Lemon Cheesecake
Ingredients
Equipment
Step by Step Directions
- Crush the vanilla wafers using a food processor and process until they turn into crumbs, about 1 minute. Then add in the brown sugar and butter and process again until the mixture starts to clump.
- Press the crust mixture into the bottom, and about 1 ½ to 2 inches on the side of your greased springform pan. Place in the freezer until you’re ready to pour in the filling.
- In a large bowl beat the cream cheese with your hand mixer for 2-3 minutes, or until smooth.
- Add the sweetened condensed milk, vanilla, lemon juice, and lemon zest and beat again until smooth, another 2 minutes.
- Gently fold in the cool whip completely, then pour into the prepared crust.
- Let chill in the fridge for 6+ hours, or overnight.
- Once chilled and set, add the whipped cream, lemon slices, and more lemon zest if desired. Then slice, serve, and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Store Leftovers
Store, covered, in the fridge for up to 3-4 days, or freeze. If freezing, let thaw before enjoying.
