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    Home » Recipes » Cakes

    No Bake Lemon Cheesecake – Quick and Easy Recipe

    by Jolina | Published: February 23, 2019 | Last Updated: May 31, 2022 | 27 Comments
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    Easy No-Bake Lemon Cheesecake Recipe
    Pin for Easy No Bake Lemon Cheesecake Recipe.
    Pin for No Bake Lemon Cheesecake - Quick and Easy Recipe.
    Easy No-Bake Lemon Cheesecake Recipe

    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!)

    Overhead shot of no bake lemon cheesecake.
    Jump To hide
    Why you’ll love making this recipe
    How to make no bake lemon cheesecake
    Expert tips
    Recipe FAQs
    Easy no bake dessert recipes
    No Bake Lemon Cheesecake

    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

    A slice of lemon cheesecake recipe no bake.
    • 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

    Ingredients for no bake lemon cheesecake - filling and crust.

    Ingredient notes

    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
    • Salt

    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
    • Spatula

    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). 

    Photo collage - oreo cookie crumbs and butter in a bowl.

    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.

    Oreo cookie crumbs pressed onto a pan.

    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. 

    Photo collage - cream cheese, sugar and lemon curd in a bowl.

    Fold in your whipped cream until combined.

    Photo collage - whipped cream added to cream cheese mixture.

    Transfer to your pan and smoothen the top. Chill 6-8 hours, preferably overnight. Serve with whipped cream (optional).

    Lemon curd cheesecake in a pan ready to be chilled.

    Expert tips

    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

    Overhead shot of no bake lemon cheesecake with whipped cream.

    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).

    Cheesecake toppings

    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

    Recipe FAQs

    A slice of cheesecake recipe lemon no bake.
    Can I use lemon marmalade?


    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

    Why won’t my cheesecake set properly?


    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

    Can I make this ahead?


    You must make this recipe at least 1 day ahead of when you’re planning to serve to give the cheesecake time to set.

    Can I freeze it?


    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.

    Storage and shelf life


    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.
    Slice of lemon no bake cheesecake.

    No Bake Lemon Cheesecake

    Author: Jolina
    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 0 mins
    Chill Time 8 hrs
    Total Time 8 hrs 30 mins
    Course Dessert
    Cuisine North American
    Servings 8 people
    Calories 473 kcal

    Equipment

    • Springform Pan
    • Stand Mixer
    • Mixing Bowls

    Ingredients
     
     

    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

    Instructions
     

    • Line the bottom of a 9-inch springform pan with parchment paper. 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.
      Photo collage - oreo cookie crumbs and butter in a bowl.
    • 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. 
      Photo collage - cream cheese, sugar and lemon curd in a bowl.
    • Fold in your whipped cream until combined. Transfer to your pan and smoothen the top.
      Photo collage - whipped cream added to cream cheese mixture.
    • Chill 6-8 hours, preferably overnight. Serve with whipped cream (optional).
      Lemon curd cheesecake in a pan ready to be chilled.

    Video

    Notes

    See post for lots of tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 473kcalCarbohydrates: 46gProtein: 2gFat: 31gSaturated Fat: 17gCholesterol: 76mgSodium: 229mgPotassium: 47mgSugar: 33gVitamin A: 815IUVitamin C: 0.2mgCalcium: 31mgIron: 0.7mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy no-baking!

    Did you make this no bake lemon cheesecake recipe? I’d love to hear from you in the comments section below.

    And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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    Comments

    1. Lien

      July 03, 2022 at 8:35 am

      5 stars
      My daughter requested a lemon cheesecake for her birthday and this was a huge hit! Easy to make and held up well.

      Reply
      • Jolina

        July 11, 2022 at 10:00 am

        Happy to hear that Lien! Hope your daughter had a fab birthday!

        Reply
    2. Cynthia

      July 01, 2022 at 10:14 am

      5 stars
      We absolutely love this lemon cheesecake. Have made it 3x now!! Thanks for the recipe!

      Reply
      • Jolina

        July 11, 2022 at 9:58 am

        Hi Cynthia, glad you liked it! 🙂

        Reply
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