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Home » Recipes » Desserts » Cake / Cupcakes » No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

Published on July 13, 2015, Updated September 2, 2020 by Kristin Maxwell | 4 Comments

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This indulgent frozen dessert has a creamy lemon filling in a graham cracker crust. It’s perfect for summer and will please even our toughest critics!

lemon cheesecake

I have always been a sucker for lemon, and with a huge lemon tree in our backyard, I always have them on hand. I especially love lemon in desserts, like this Frozen Lemon Cheesecake. It’s so simple to make and the filling has just 4 ingredients – cream cheese, frozen non-dairy whipped cream (I use TruWhip – it’s all natural and tasted so much better than Cool Whip), lemon and powdered sugar. Whip it all up in your KitchenAid Stand Mixer and pour into a graham cracker pie crust.

Frozen Lemon Cheesecake

I have been obsessed with this frozen cheesecake recipe for a while now. I first used it in my Frozen Cheesecake Sandwiches and then in the next five batches of cheesecake sandwiches…we may have gone a little overboard.

So Easy Frozen Lemon Cheesecake

For the Lemon Cheesecake version I doubled the recipe and added a little more powdered sugar to balance the tartness of the lemon. Folks, lemme tell ya – it is SOOOO good!!!

Frozen Lemon Cheesecake

Kristin
5 from 1 vote
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Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham crackers about 10 full sheets
  • 1/3 cup granulated sugar
  • 5 tablespooms butter melted

Cheesecake filling

  • 16 ounces cream cheese 3 bricks, softened
  • 10 ounces Non-dairy whipped topping Cool Whip
  • 1 1/4 cups powdered sugar sifted
  • 1/4 cup lemon juice
  • Zest of one lemon

Instructions
 

Graham Cracker Crust

  • Place graham crackers in a food processor and pulse into crumbs. Add melted butter and granulated sugar and pulse until combined.
  • Pour graham cracker mixture into a 9" pie plate. Using clean hands or a flat bottomed measuring cup, form the crust. Press crumbs evenly into the side and bottom of the plate.

Lemon Cheesecake Filling

  • In the bowl of a stand mixer, whip cream cheese until light and fluffy, about 1 minute. Beat in the powdered sugar, lemon juice and zest until well combined. Stir in whipped topping just until combined.
  • Pour cream cheese mixture into prepared graham cracker pie crust and smooth the top.
  • Cover with plastic wrap or foil and refrigerate for at least 4 or hours.
  • Cut and serve immediately.
  • Chill for two hours before adding the filling.
Tried this recipe?Let us know how it was!

For more frozen treats, try these:

15 No Bake Sumemr Treats to keep you cool and refreshed this summer

15 No Bake Cool Summer Treats

For all desserts go HERE and for all recipes go HERE.

5 Ingredient Frozen Lemon Cheesecake - Perfectly tart and sweet and perfect for summer!

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Mary Beth says

    June 29, 2020 at 6:57 pm

    This was awesome! We love lemon…it delivered on a hot day! I cut back a little on the sugar, but it was great. Making it for a 4th of July get together!

    Reply
    • Kristin says

      July 5, 2020 at 11:07 pm

      That’s so awesome Mary! Thanks for stopping by.

      Reply
  2. Marilyn R Deyo says

    July 9, 2019 at 5:22 pm

    Can this no bake lemon cheesecake be put in jars and put in the freezer?

    Reply
    • Kristin says

      July 10, 2019 at 9:27 am

      I suppose it could. But I haven’t tried that method.

      Reply

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I'm a busy wife and mom who loves to cook, bake and create. All of the recipes and tips you will find here are created with your busy family (and mine!) in mind.

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