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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Prep Time 20 mins

Chill 6 hrs

Total Time 6 hrs 15 mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 430 kcal

Ingredients

  

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Graham Cracker Crust

• 1 ½ cups graham crackers about 10 full sheets
• ⅓ cup granulated sugar
• 5 tablespoons butter melted

Cheesecake filling

• 16 ounces cream cheese 3 bricks, softened
• 10 ounces Non-dairy whipped topping Cool Whip
• 1 ¼ cups powdered sugar sifted
• ¼ 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.
• Chill for two hours before adding the filling.

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.

Notes

Have the cream cheese sitting at room temperature for at least 2hrs before making teh mousse. 
Sift the powdered sugar so it doesn't create lumps in the filling. 

To prevent the crust from cracking firmly press it into the pan in an even layer. 

Nutrition

Calories: 430kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 69mgSodium: 324mgPotassium: 155mgFiber: 1gSugar: 38gVitamin A: 840IUVitamin C: 3mgCalcium: 108mgIron: 1mg

Keyword lemon cheesecake, no bake cheesecake

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.