No Bake Lemon Cheesecake

Name: No Bake Lemon Cheesecake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16 servings
Ingredients: 2 ½ cups Graham cracker crumbs; ¼ cup granulated sugar; ⅔ cup melted butter; 3 packages cream cheese, room temperature; 1 can sweetened condensed milk; 2 lemons; 12 ounce Cool Whip

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Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
16 servings
Calories
236 kcal
Course
Baked Goods
Cuisine
American

No Bake Lemon Cheesecake

Nicole Henderson

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This No Bake Lemon Cheesecake is a creamy, easy dessert! You'll love the graham cracker crust topped with a tart citrus cheesecake filling!

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Ingredients

Servings

for the crust

2 ½ cups Graham cracker crumbs about 18 full size crackers
¼ cup granulated sugar
⅔ cup melted butter

for the filling

3 packages cream cheese, room temperature 8 ounce each
1 can sweetened condensed milk 14 ounce
2 lemons zested and juiced
12 ounce Cool Whip thawed

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Instructions

In a food processor, pulse graham crackers into fine crumbs. Add sugar and melted butter.
Press crumbs into bottom of two pie plates. Use the palm of your hand to press firmly.
In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat for 3-4 minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Add in zest and juice from two lemons, beating until smooth.
Fold in Cool Whip. Pour filling into prepared crusts.
Refrigerate cheesecake for 3 hours (or overnight). ENJOY.

Notes

Start with softened, room temperature cream cheese for the creamiest, no lump, filling. Be sure to choose the block of cream cheese, not the spreadable kind in a tub.
When adding the condensed milk, keep mixing until smooth!
For best results, store cheesecake in refrigerator for up to 4 days.
Freeze cheesecake. Wrap the top in plastic wrap and cover the entire cheesecake in foil (or airtight container). Freeze for up to 30 days. Thaw in refrigerator overnight, slice and enjoy.
Make one in a square baking dish instead! Use half in a pie plate, and half in a square dish. Line a 9-inch square baking dish with foil, press the crust mixture in the bottom (not on sides). Add filling and chill. Cut into squares!
Want a 13x9 instead? Press all the crumbs into the bottom of a foil lined 13x9, top with all the filling, chill, and enjoy.

Nutrition Information

Show Details

Calories 236kcal (12%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Cholesterol 26mg (9%) Sodium 164mg (7%) Fiber 1g (4%) Sugar 13g (26%)