No Bake Lemon Cheesecake
This easy No Bake Lemon Cheesecake recipe is perfect for a hot summer day! When you don't want to have the oven on, but need a delicious dessert, no bake cheesecake is the way to go! The filling only has four ingredients and the crust is made with Golden Oreos and butter. YUM!
Lemon is one of my favorite flavors to make a dessert with. Sure, I’d never pass up sea salt brownies or chocolate chip cookies, but lemon is one of those flavors that I often crave. Especially during the warmer months, I love making lemon desserts. Lemon Poke Cake is definitely a favorite of ours, but it’s always a bonus if I don’t have to turn the oven on when making summer desserts. So *high five* for this No Bake Lemon Cheesecake!
This lemon cheesecake is truly a special dessert. The crust is made with Golden Oreos, which perfectly complements the lemon flavor from the filling. If you’re wondering if you could make this with graham crackers instead, you surely can. However, I would use your own favorite graham cracker crust recipe, as the ratio of crumbs to butter is different due to the filling from the Golden Oreos. Personally, I love using Oreos for cheesecake crusts, as I feel that they stick together a little better than graham crackers.
The lemon cheesecake filling is also pure perfection. It isn’t overly lemon, which all of my taste-testers enthusiastically approved of. It is simply flavored by a combination of lemon juice and lemon zest. The filling is just about as creamy as it gets, with cream cheese, sweetened condensed milk, and whipped cream. That’s it - four ingredients in the filling! So not only is this lemon dessert a delicious show-stopper, but it’s also crazy easy.
Ingredients in No Bake Lemon Cheesecake
Golden Oreos - Golden Oreos are used to make the crust and it is seriously irresistible.
Butter - of course every delicious pie crust needs butter!
Lemon - this recipe uses the juice and zest of a lemon for maximum lemon flavor!
Cream Cheese - cream cheese makes the filling extra creamy and gives it a little bit of a tang.
Whipped Cream - made from whipping heavy whipping cream until stiff peaks form.
Sweetened Condensed Milk - this adds sweetness to the cheesecake filling without adding grittiness of granulated sugar.
This no bake cheesecake with lemon can be enjoyed chilled in the refrigerator, or from the freezer. We ate it both ways - first from the refrigerator, which was my husband’s preference. Then, in an effort to not eat our weight in lemon cheesecake, I put it in the freezer to last longer. I loved the cheesecake both ways!
A picnic, a birthday celebration, a BBQ, or a Wednesday - there really is no wrong time to make this cheesecake. It is a new family favorite of ours, and I’m sure your friends and family will love it, too.
No Bake Lemon Cheesecake Questions
Can you make the crust with graham crackers instead of Golden Oreos?
You can definitely do a graham cracker crust, however you will need to find a different graham cracker crust recipe, as the ratio to crumbs to butter is different than when you make it with Oreos/Golden Oreos. This recipe is my favorite.
Can any kind of citrus be used in place of lemon?
Definitely! This could be made with orange, lime, or grapefruit and be super delicious!
Can this cheesecake be frozen?
Sure. The texture will be a little different, obviously, as it will be frozen, but I put leftovers of this cheesecake in the freezer and really enjoyed it. I like to cut a slice and let it thaw out for 10 minutes before eating it so its half thawed and half frozen still.
How long does this cheesecake last?
Not long, if your household is like mine! But seriously, this cheesecake will be good for about a week in the fridge. If you know you won't finish it in one week, I would recommend putting it in the freezer and it will last a couple of months.
Like this recipe? Check these out, too!
No Bake Chocolate Chip Cookie Dough Pie
No Bake Lemon Cheesecake
Ingredients
Crust
- 32 Golden Oreos
- 6 tablespoon unsalted butter melted
Lemon Cheesecake
- 2 cups heavy whipping cream
- 16 ounces cream cheese at room temperature
- 14 ounce sweetened condensed milk
- ¼ cup fresh lemon juice
- 2 tablespoon lemon zest
- 2 Oreos, crushed for topping
Instructions
- Spray a 9” springform pan with cooking spray.
- Add the Oreos to a large food processor and pulse until they resemble fine crumbs.
- Add the melted butter and pulse until combined with the crumbs.
- Press the crust mixture into the bottom and up the sides of the springform pan. Set aside.
- In a large bowl with an electric mixer, add the heavy whipping cream.
- Using the whisk attachment, beat on high until stiff peaks form. You will know it is done when you pull the whisk attachment out and the peaks of the whipped cream do not fall.
- Transfer the whipped cream to a different bowl, if using a stand mixer.
- Add cream cheese to the mixing bowl.
- Beat (using the paddle attachment for a stand mixer) for 1-2 minutes, until creamy and no lumps remain.
- Add the condensed milk, lemon juice, and lemon zest, and beat until combined.
- Using a spatula, fold in the whipped cream until combined.
- Pour the cheesecake filling into the crust.
- Top with Oreo crumbs.
- Refrigerate for at least 4 hours. If you want a bit of a firmer texture, you can put it in the freezer for a couple of hours.
- Cut into slices, and enjoy!
This sounds like a great recipe, yet I can't see the ingredient list to create the dessert.
Would you mind adding the recipe?
Many thanks!