No-Bake Lemon Cheesecake

This easy no-bake lemon cheesecake is a refreshing and creamy dessert with a bright citrus flavor. The vanilla wafer crust pairs perfectly with the tangy lemon filling and fluffy whipped topping. No oven needed, just chill and enjoy!

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Prep Time 25

Chilling Time 6

Total Time 6 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 838

Ingredients Equipment Directions Nutrition Notes

Ingredients

Crust

4 cups Vanilla Wafers
¼ cup Light Brown Sugar
½ cup Butter melted

Filling

24 ounces Cream Cheese, softened but still cold ( 3 packages)
1 can (14-ounce) Sweetened Condensed Milk
1 teaspoons Vanilla
¼ cup Lemon Juice
¼ cup Lemon Zest
1 container (8-ounce) Cool Whip thawed

Topping

Whipped Cream
Lemon Slices
Lemon Zest

Equipment

Handheld mixer or Food Processor
Springform Pan

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

Serving: 1sliceCalories: 838kcalCarbohydrates: 99gProtein: 13gFat: 45gTrans Fat: 0.2gSodium: 681mgFiber: 1gSugar: 65g

Notes

Store, covered, in the fridge for up to 3-4 days, or freeze whole or in individual slices.

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