This no bake lemon cheesecake is light, creamy, refreshing and so easy to make. Lemon curd cream cheese filling on an Oreo cookie crust. So good! Includes a video, step-by-step photos, expert tips, and FAQs for perfect cheesecakes every time.
(Can’t get enough of lemon desserts? Then you’ve got to try this best lemon cheesecake ever, one of the most popular recipes on the blog — it’s been shared more than half a million times and counting!)
I love lemon desserts.
I know I always say that but I really, really do.
I prefer lemon over chocolate, which I also love, so that’s saying something.
This no bake lemon cheesecake is another no bake lemon dessert that I have been happily recipe testing. And now it’s finally ready for you!
Let’s get to it.
Why you’ll love making this recipe
- It’s so easy to make. You don’t need to turn the oven on. Just combine the ingredients, chill and enjoy! Quick, simple, no-fail. The hardest part is waiting for the cheesecake to set.
- It’s so delicious. It’s a family-favourite, tried-and-true recipe. Especially popular in the summer months because it’s so refreshing and makes for a perfect dessert at a BBQ.
- Perfectly sweet and tart. Thanks to the lemon curd filling, it’s bursting with lemon flavour. And the Oreo crust also complements the filling beautifully.
- Sets perfectly without gelatine and without condensed milk. I don’t use gelatine or condensed milk to help set this no bake cheesecake. And it results to a luxuriously smooth, creamy texture that’s very close to baked cheesecakes.
How to make no bake lemon cheesecake
You’ll need less than 10 ingredients for this recipe.
To make the Oreo cookie crust you’ll need:
- Oreo cookie crumbs — I use pre-crushed cookies but you can certainly make the crumbs yourself. You can use a food processor or place the cookies in a Ziploc bag and use a rolling pin to crush them into fine crumbs.
- Unsalted butter
For the lemon curd cheesecake filling:
- Cream cheese — full-fat is best
- Lemon curd — I make my own lemon curd but you can certainly use your favourite store brand
- Granulated sugar
- Heavy cream — this is cream that has at least 36% milk fat content
Tools you’ll need
I use my stand mixer to whip the cream and my electric handheld mixer to combine the cream cheese filling. In addition:
- 9-inch spring form pan (see below for alternative pans)
- Mixing bowls
- Measuring cups and spoons
Recipe with step-by-step photos
Line the bottom of your pan with parchment paper and set aside.
In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand).
Transfer to your prepared pan. Make sure to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, lemon curd and sugar until smooth and incorporated.
Fold in your whipped cream until combined.
Transfer to your pan and smoothen the top. Chill 6-8 hours, preferably overnight. Serve with whipped cream (optional).
Making no bake cheesecakes is definitely easier than making baked cheesecakes. You don’t have to worry about water baths, about the tops cracking, or about the whole baking thing, period.
Baked cheesecakes are awesome, but sometimes you just don’t want to deal with all that jazz, you know?
There are still a few things you need to remember though, for perfect no bake cheesecakes every time.
Always use room temperature cream cheese
Whether you’re baking your cheesecake or not, using room temperature cream cheese is a must. It just makes it easier for you to beat the mixture and results in a smoother filling.
The ingredients won’t combine as easily if you’re working with a cold block of cream cheese. And you will most likely end up over beating it.
Use cold heavy cream
If you’re worried that your cheesecake won’t set properly without gelatine, just make sure you use heavy cream (fat content between 36 and 40%).
And that you whip it properly to stiff peaks.
You can’t substitute low fat cream because you just won’t achieve the volume you need.
And to get that nice volume, make sure that:
- Your heavy cream is chilled
- Your whisk and your bowl are chilled before you use them
- When you’re folding the whipped cream into your mixture, do so gently so you don’t deflate it
Taste, then taste some more
Since we don’t use eggs in this recipe, it’s safe to taste the cheesecake filling as you’re making it. So go ahead and taste at every step if you like.
This way, you can make it as sweet or as lemony as you want.
Allow enough time to chill
Seriously, the hardest part of this recipe is waiting for the cheesecake to set. But wait, you must, so that you get those nice, firm cheesecake slices.
I usually chill my no bake cheesecakes overnight, which makes this a perfect make-ahead dessert.
What to use if I have no springform pan
If you don’t have a springform pan, you can still make this delicious recipe.
- Line a regular cake pan with parchment paper with an overhang, which you can then use to lift the cake once it sets.
- You can also use a square cake pan and slice the cheesecake into squares or bars.
- Assemble the cheesecake in mason jars (good for 8-10 small jars).
- Or assemble them in a cupcake pan lined with cupcake liners (good for 10-12 regular-sized cupcakes).
I usually just top my cheesecake with more whipped cream before serving but you can also top it with:
- Fresh berries
- Toasted coconut
- Almond slices
- Or more lemon curd
I always use my homemade lemon curd when making this recipe — it’s sweet and tart and very thick (check it out, it takes less than 10 minutes to make).
But you can also use store-bought lemon curd or lemon marmalade. Just remember to:
– Use a brand you enjoy eating on its own
– Use one that has a thick and rich consistency
Some of the common reasons no bake cheesecakes don’t set include: using the wrong kind of cream, not whipping the cream enough, not chilling the cake long enough, or ratios are just off.
Happily, there are easy fixes.
– Try to freeze the cheesecake instead of chilling it in the fridge. Take it out after a few hours and see if you can get a clean slice.
– Instead of serving the cheesecake sliced on a plate, serve it in bowls. It will still be delicious
You must make this recipe at least 1 day ahead of when you’re planning to serve to give the cheesecake time to set.
I personally only chill my cheesecakes but I’ve read that they freeze beautifully. Here’s a great read on how to properly freeze cheesecakes that you might want to check out.
It’s best to serve this the day after it’s made.
Leftovers can keep up to 3 days in the fridge, stored in an airtight container.
You can still eat them after that, however, you’ll notice that the crust will start to become soggy and liquid will begin to pool at the bottom of your container as the cream begins to melt and break down.
Easy no bake dessert recipes
If you’re ever not in the mood to bake but still want (or need) a stunning and delicious dessert, try any of these delicious no bake dessert recipes and satisfy your craving without baking!
- If you’re looking for something fruity and refreshing, make some fresh strawberry cheesecake mousse. It’s bursting with the sweet, wonderful flavours of strawberries. And do you see that gorgeous pink colour? That’s all-natural!
- Go on vacation with this no bake pineapple coconut cream pie — it tastes like the tropics! So creamy and refreshing.
- This no bake orange cheesecake is so easy to make, incredibly creamy, and bursting with bright and vibrant orange flavour.
- And if you’re in the mood for something boozy, this Bailey’s chocolate mousse pie is chocolatey and will make you feel a little woozy! It also has those chocolate specks in it, which I love.
No Bake Lemon Cheesecake
For the Oreo Cookie Crust:
- 2 cups Oreo cookie crumbs
- ½ cup unsalted butter melted, slightly cooled
- pinch salt
For the Lemon Curd Cheesecake Filling:
- 1 8-oz block cream cheese room temperature
- 1 cup lemon curd
- ½ cup granulated sugar
- 1 cup heavy cream whipped to stiff peaks
- In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand). Transfer to your prepared pan. Make sure to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
- Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except whipped heavy cream) until smooth and incorporated.
- Fold in your whipped cream until combined. Transfer to your pan and smoothen the top.
- Chill 6-8 hours, preferably overnight. Serve with whipped cream (optional).
Nutritional information are estimates only.
Did you make this no bake lemon cheesecake recipe? I’d love to hear from you in the comments section below.