If you’re looking for a refreshing, zesty dessert that requires no oven time, this No Bake Lemon Cheesecake Pie is just what you need.
It’s the perfect blend of creamy, tangy, and sweet, making it an ideal treat for any occasion, especially on hot summer days when you’d rather keep the oven off.
This delightful no-bake cheesecake combines the smooth texture of a cream cheese filling with a bright lemon flavor, all on top of a classic graham cracker crust. You're going to love how easy it is to make this crowd-pleasing dessert.
Why You’ll Love This No Bake Cheesecake Recipe
- No Bake - This recipe is perfect for those warm days when you don’t want to turn on the oven. Its refreshingly light and fluffy texture makes it the perfect dessert to serve on a hot summer day.
- Egg-Free - Unlike traditional baked cheesecake recipes, this lemon cream cheese pie is egg-free! This creamy cheesecake is the perfect dessert for those who have to avoid eggs due to an allergy.
- Lemon Lovers Dream - The best part of this easy dessert, aside from its cool, creamy filling, is that it’s bursting with citrus flavor due to the fresh lemon zest and fresh lemon juice.
If you love lemon desserts, try my Lemon Curd Cookies.
Are you looking for no-bake desserts? You'll love my Cherry Cheesecake Pie with Graham Cracker Crust and my Banana Pudding with Cream Cheese.
Pie Plate or Springform?
Although I've made this dessert in both a springform pan and 2 9-inch pie plates, I prefer the springform. It is SO much easier to cut and serve a cheesecake without having to fight with the sides and the depth of a pie plate.
When you make it in a springform pan, all the ingredients are put into one dish, making a thicker crust and filling. But this no-bake dessert is equally delicious made in either dish. Whichever you choose, I'm sure you will love it.
Substitutions
- Graham Cracker Crust - If you’re out of graham crackers or prefer not to make a homemade graham cracker crust, you can use 2 9-inch ready-made graham crusts.
- Cool Whip - Swap with homemade whipped cream if you prefer.
- Lemon Jello - Lime or orange jello can be used for a cheesecake with different flavors.
Variations
- Berry Topping - Add fresh berries like strawberries, blueberries, or raspberries on top for an extra burst of flavor.
- Nut Crust - Use finely chopped nuts like almonds or pecans in the crust for a crunchy texture.
- Shortbread Crust - Nilla wafers or shortbread cookies would make a perfect crust for this dessert.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How To Make This No-Bake Lemon Cheesecake Recipe
Step 1. Dissolve the Jello - Dissolve the lemon jello in hot water and let it cool.
Step 2. Prepare the Crust - While the jello is cooling, pulse the graham crackers in a food processor until they turn into crumbs. Add the granulated sugar and pulse a few times. Drizzle in the melted butter and pulse until combined. Press the graham cracker mixture into the bottom and slightly up the sides of an 9-inch springform pan. Chill it in the refrigerator while you are making the filling.
Step 3. Mix the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese, powdered sugar, and cooled jello together with a hand mixer until fluffy, about 1-2 minutes. Fold in Cool Whip, lemon juice, and 2 Tablespoons of lemon zest into the cream cheese mixture.
Step 4. Assemble the Pie - Pour the mixture into the prepared springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set. Garnish with additional lemon zest and a dollop of cool whip before serving.
Storage and Freezing
Cover the Lemon Cheesecake Pie with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 5 days.
Pro Tip
Even though this recipe is called a "pie," I prefer to make it in a springform pan because it's easier to cut and serve the slices.
For the best results, make sure the cream cheese is at room temperature before you start. This ensures a smooth, lump-free filling.
Notes/FAQs
Yes, you can use 2 9-inch pie plates instead of a 9-inch springform pan. The crust will be thinner, and the filling might be a bit shorter in height, but it will still taste delicious.
Absolutely! This no-bake lemon cheesecake pie needs to chill for at least 4 hours, so it’s a great dessert to make ahead of time. It can be stored in the fridge for up to 3 days.
Place the graham crackers in a large resealable bag and crush them with a rolling pin until they turn into fine crumbs.
Yes, you can use homemade whipped cream. In a large bowl, whip 1 ½ cups of heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon of vanilla extract with a whisk attachment until stiff peaks form, then fold it into the cream cheese mixture.
Ensure the crust mixture is well-combined with the butter, and press it firmly into the pan. Chilling it before adding the filling and for a full 4 hours before serving is an important step that helps it set better. I also recommend using a springform pan to help make removal from the pan and serving easier.
No Bake Lemon Cheesecake Pie
Equipment
- Food processor
- Electric Mixer
- 9-inch springform pan OR 2 9-inch pie plates
Ingredients
For The Crust
- 2 cups graham cracker crumbs 18 full-size crackers
- ½ cup granulated sugar
- ⅔ cup unsalted butter melted
For The Cheesecake Filling
- ½ cup hot water
- 3 ounce package of lemon jello
- 2 - 8 ounce packages cream cheese softened
- 1 cup powdered sugar
- 8 ounces Cool Whip plus more for garnish
- 3 Tablespoons lemon juice
- 2 Tablespoon lemon zest plus more for garnish
Instructions
- Dissolve the lemon jello in hot water and let it cool.
- While the jello is cooling, pulse the graham crackers in a food processor until they turn into crumbs. Add the granulated sugar and pulse a few times. Drizzle in the melted butter and pulse until combined.
- Press the graham cracker mixture into the bottom and slightly up the sides of an 9-inch springform pan. Chill it in the refrigerator while you are making the filling.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and cooled jello together with a hand mixer until fluffy, about 1-2 minutes.
- Fold in Cool Whip, lemon juice, and lemon zest into the cream cheese mixture.
- Pour the mixture into the prepared springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Garnish with additional lemon zest and a dollop of cool whip before serving.
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