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Top view of a no-bake lemon cheesecake topped with whipped cream swirls and lemon slices, partially sliced, surrounded by whole and sliced lemons on a marble surface.

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 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
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
 

  1. 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.
  2. 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.
  3. In a large bowl beat the cream cheese with your hand mixer for 2-3 minutes, or until smooth.
  4. Add the sweetened condensed milk, vanilla, lemon juice, and lemon zest and beat again until smooth, another 2 minutes.
  5. Gently fold in the cool whip completely, then pour into the prepared crust.
  6. Let chill in the fridge for 6+ hours, or overnight.
  7. 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

The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs

Notes

Small Batch Version Scaled Down for a 4-inch Springform Pan

Crust

  • ¾ cup crushed vanilla wafers (about 27–30 wafers)
  • 2 teaspoons light brown sugar
  • 2 tablespoons unsalted butter, melted

Filling

  • 6 ounces cream cheese, softened but still cool
  • 3 tablespoons sweetened condensed milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup Cool Whip (or homemade stabilized whipped cream)

Topping

  • Whipped cream
  • Lemon slice and a pinch of zest (optional)
Store, covered, in the fridge for up to 3-4 days, or freeze whole or in individual slices.

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