No-Bake Lemon Cheesecake
User Reviews
4.9
No-Bake Lemon Cheesecake
Description
No-Bake Lemon Cheesecake starts with a crust made from graham cracker crumbs combined with sugar and melted butter, pressed firmly into a springform pan to form a base. The filling blends softened cream cheese and powdered sugar with sour cream and vanilla, then incorporates cooled lemon gelatin dissolved in hot water to set the mixture. Heavy whipping cream is whipped until stiff peaks form and folded into the filling to add lightness and a creamy texture.
The cheesecake sets in the refrigerator rather than the oven, keeping it cool and refreshing with a bright lemon flavor balanced by creamy sweetness. The crust provides a firm, crumbly texture that complements the smooth filling. A touch of fresh lemon zest enhances the citrus notes.
This dessert is an appealing alternative to traditional baked cheesecakes for warmer weather or when an oven-free option is preferred. It can be topped with fruit or whipped cream if desired but is flavorful on its own.
Substituting 12 ounces of Cool Whip for the heavy cream is possible; in that case, the folding step is simplified since Cool Whip is already whipped. This change will alter the texture slightly but still yields a creamy cheesecake.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 7 tablespoons butter melted
Cheesecake
- 1 package lemon gelatin dessert 3 ounces
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 ½ cups heavy whipping cream
- 1 tablespoon lemon freshly grated, zest
Instructions
Crust
- Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
- Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
- Place in refrigerator or freezer while you prepare cheesecake filling.
No-Bake Lemon Cheesecake
- Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
- Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
- Add sour cream and stir well.
- Mix in vanilla extract.
- Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
- In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
- Fold whipped cream into cheesecake mixture until well-combined.
- Fold in lemon zest, if using.
- Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
- If desired, top with whipped cream before cutting and serving.
Notes
- Cool Whip can substitute for heavy cream by folding directly into the cream cheese mixture without whipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586 | 29% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 151mg | 50% |
| Sodium | 393mg | 16% |
| Potassium | 139mg | 3% |
| Sugar | 24g | 48% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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