My No-Bake Lemon Cheesecake is light, creamy, and bursting with lemon flavor — the easiest, most refreshing dessert for any occasion.
- 1 recipe Graham cracker crust
- 1 cup (8 fl oz/240 ml) water , boiling
- 1 package (3 oz/85 g) lemon Jell-O
- 2 cups (16 oz/454 g) cream cheese , softened
- ¼ cup (1 oz/28 g) powdered sugar , sifted
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1¼ cups (10 fl oz/282 ml) heavy whipping cream , cold
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Press the Graham cracker crust into a 9-inch (23cm) springform pan and set aside.
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In a heat-safe measuring jug, add the boiling water and lemon Jell-O. Whisk until completely dissolved and allow it to cool down at room temperature for a minimum of 30 minutes.
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Using a stand mixer with a paddle attachment (or electric hand mixer), beat the cream cheese on medium-high speed until light and creamy, about 3 minutes.
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Slowly add the cooled Jello to the cream cheese, 2 tablespoons at a time, mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
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Add the powdered sugar, lemon zest, and vanilla and mix on low speed until combined.
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In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Pour over the crust, cover the pan and refrigerate for at least 4 hours or preferably overnight.
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When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.
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Enjoy with whipped cream! Store any leftovers well covered in the refrigerator for up to 3 days.
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Dissolve the Jell-O completely: To avoid lumps, make sure your Jell-O is fully dissolved in hot water before adding it to the cream cheese.
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Check the temperature. Be sure both the Jell-O and cream cheese are at room temperature before combining.
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Add the Jell-O gradually: Slowly mix the cooled Jell-O into room-temperature cream cheese a little at a time. Adding it too quickly could result in a lumpy mixture or a cheesecake that won’t set.
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Add a small squeeze of juice for tang. For an extra tangy cheesecake, you can add a small squeeze of lemon juice (about 1 teaspoon). Avoid adding more, as excessive liquid will affect the set.
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Whip only to soft peaks. For the best cheesecake texture, do not overwhip the cream.
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Create individual servings: You can divide the crust and filling into 10 small containers for easy, elegant, and individual desserts. Clear glasses or jars make a pretty presentation.
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Serve with fresh berries: This cheesecake pairs beautifully with fresh or macerated berries for a bright, juicy contrast.
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Switch up the flavors: Easily customize your cheesecake by swapping in different flavors of Jell-O for fun flavor and color variations.
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Use a reliable crust recipe: Follow my simple Graham Cracker Cookie Crust for a buttery, crumbly base that complements the creamy filling perfectly.
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Springform pan alternative. If you don't have a springform pan, you can use a 9-inch (23-cm) round cake pan. Butter and line with parchment paper before using.