No Bake Lemon Cheesecake

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!

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.

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.

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 Cool Summer Treats

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