Refreshing Lemon Cheesecake Recipe

Easy Lemon Cheesecake Recipes To Try This Weekend

Are you tired of sweet sugar-loaded desserts? Thankfully, cheesecakes can be made in a variety of different flavors. So ditch the sugary sweet cakes and try out this awesome savory lemon cheesecake recipe this weekend. This recipe is no-bake easy to make and fun to taste with a twist of lemon flavor. Lemon cheesecake is a breath of fresh air from mainstream overrated desserts and is an excellent alternative for foodies who are always looking to try something new. 

No Bake Lemon Cheesecake

Prep Time: 2 hours plus refrigeration

Servings: 12-14



  • 2 ½ cups (302gms) vanilla wafer crumbs
  • 10 tbsp unsalted melted butter
  • 2 tbsp sugar
  • Pinch of salt

Cheesecake Filling

  • 0.25 oz unflavored gelatin
  • ½ cup (3-4 lemons) freshly squeezed lemon juice
  • 24oz (678gm) cream cheese, room temperature
  • ¼ cup condensed milk, sweetened
  • ½ cup (104gm) sugar
  • 2 ½ tbsp lemon zest
  • ¾ cup (86gm) powdered sugar
  • 1 ¼ cups (300ml) heavy cold whipping cream

Whipped cream

  • 1 cup (240ml) heavy cold whipping cream
  • 1 tsp vanilla extract
  • ½ cup (58gm) powdered sugar
Easy Lemon Cheesecake Recipes To Try This Weekend

Easy Lemon Cheesecake Recipes To Try This Weekend

Method Of Preparation

  1. Combine every above-mentioned ingredient for the crust in a medium-sized bowl and mix well.
  2. Press down the mixture in the bottom of a flat 9-inch spring pan. Place in the refrigerator and allow it to set.
  3. Take a medium bowl and add lemon juice, sprinkle it evenly with powdered gelatin and leave undisturbed for 4-5 minutes.
  4. Heat gelatin and lemon juice mixture in the microwave for 10-20 seconds until smooth and thoroughly combined.
  5. Pour condensed milk in the lemon juice mixture and stir. Set aside and let it cool down to room temperature.
  6. In a separate bowl, beat sugar and cream cheese together until smooth and thoroughly combined.
  7. Add lemon zest and sour cream and whisk to achieve a well combined smooth texture.
  8. Add the lemon juice mixture and mix again. Set it aside.
  9. In another mixing bowl, add heavy whipping cream along with sugar powder. Whip vigorously until stiff peaks can be achieved.
  10. Gently fold the whipped cream in the cream cheese in two sections and combine well.
  11. Top the crust with the filling and even out with wooden spoon or spatula.
  12. Refrigerate the cake for 5-6 hours or overnight until firm.
  13. Remove the cheesecake from spring pan and transfer it to the serving plate.
  14. Add heavy whipping cream, vanilla extract, and powdered sugar to a large mixing bowl to prepare the whipped cream topping. Whip vigorously until stiff peaks can be formed.
  15. Pipe whipped cream swirls around edges of the cake. Garnish the cake with your preferred toppings like nuts or fresh fruits. I like raspberries, lemon slices, and mint leaves.
  16. Refrigerate until you are ready to serve. Cheesecakes can stay edible for 4-5 days.

Recipe Tips

  1. In case you don’t have a springform pan, use foil lined the 9-inch pan, and you are good to get started. 
  2. If you find it difficult to remove the cake from pan, wipe o the outer surfaces of a container with a warm napkin. This process will heat the edges, and it will be easy to remove the cake.
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