No Bake Lemon Cheesecake

5 from 1 vote

An easy and delicious no bake recipe for lemon cheesecake with a Golden Oreo crust.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 578kcal

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!