There’s something about lemon desserts that just speaks to me—bright, tangy, and refreshingly simple. Growing up, my mom had this thing for lemon anything—bars, cookies, pies.
But she rarely made cheesecake because it seemed like too much work.
So, when I figured out this no-bake version, I knew I had a winner. It’s creamy, with a punch of lemon that makes it feel light, not heavy.
Plus, since it’s gluten-free, it’s perfect for when friends with dietary restrictions come over. Trust me, this one’s a crowd-pleaser, whether you’re gluten-free or not.
Tips & Variations
- Crust swaps: No gluten-free graham crackers? No problem. Try crushed gluten-free digestive biscuits or almond flour mixed with butter.
- Dairy-free option: Substitute cream cheese with dairy-free cream cheese and heavy cream with coconut cream.
- Extra tang: For an extra zesty kick, add another tablespoon of lemon zest to the filling.
- Make-ahead: This cheesecake can be made a day in advance, making it perfect for parties or gatherings.
Serving Suggestions
- Serve each slice with a drizzle of homemade raspberry sauce for an extra pop of flavor.
- Garnish with fresh mint leaves for a touch of green that screams “fancy dessert.”
No Bake Lemon Cheesecake
- Total Time: 20 minutes
- Yield: 8-10 servings 1x
- Diet: Gluten Free
Description
This creamy, tangy no-bake lemon cheesecake is light, refreshing, and entirely gluten-free. Perfect for summer gatherings or when you want a fuss-free dessert that looks and tastes amazing!
Ingredients
Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
Filling
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Topping
- Fresh berries (blueberries, raspberries, or strawberries)
- Lemon slices for garnish (optional)
Instructions
- Make the crust:
In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand. Press it into the bottom of a 9-inch springform pan. Pop it in the fridge while you prep the filling. - Whip the cream:
In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside. - Prepare the cream cheese mixture:
In another bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy. - Fold it together:
Gently fold the whipped cream into the cream cheese mixture until well combined. Don’t overmix—you want it to stay light and airy. - Assemble the cheesecake:
Pour the filling over the crust and smooth out the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long. - Serve it up:
Before serving, carefully remove the springform pan. Top with fresh berries and lemon slices if you’re feeling fancy. Slice and enjoy!
Notes
Best made the day before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
