There’s something transportive about the bright zing of lemon—like a breeze off the Amalfi Coast tucked into each creamy bite. This no-bake lemon cheesecake brings that sun-soaked flavor home, minus the plane ticket or the oven.
Inspired by French semifreddo and Greek yogurt pies, this cheesecake skips the bake and leans into chilled elegance. The silky texture? A mix of whipped cream technique and a professional pastry trick: room-temp cream cheese beaten until cloud-like.
Whether you’re lounging on a southern porch or prepping for an impromptu dinner party, this recipe meets you where you are. It’s globally inspired, Southern-hospitality approved, and perfect for those who love flavor without the fuss.
Flavor Bomb Alert!
- I first made this on a hot July afternoon in Alabama—it saved me from turning on the oven and still felt like a bakery-worthy dessert. Great for summer hosting when you want cool and classy.
- I’ve swapped in Meyer lemons from a friend’s tree while visiting California—they added a floral pop that reminded me of Turkish delight from Istanbul’s spice markets.
- This recipe fits into my busy weeknights—whip it up in 20 minutes, chill, and boom: dessert that feels luxe without wrecking your schedule.
- I’ve even made mini versions in mason jars for picnics or road trips—it holds up surprisingly well and always gets that “wait, you made this?!” response.
- And yes, it’s helped me make smarter dessert choices—light, not cloying, and portion-friendly. Tastes like lemon clouds, with a velvety hug of cream.
No-Bake Lemon Cheesecake Recipe
This refreshing no-bake lemon cheesecake is creamy, tangy, and irresistibly smooth with a buttery biscuit base. It’s easy to make, perfect for warm days, and requires no oven. Just mix, chill, and decorate for a zesty dessert that looks stunning and tastes even better.
Equipment
- 8"/20cm deep springform tin
- Food processor or blender
- Mixing bowls
- Stand mixer or electric hand whisk
- Spatula
- Measuring cups and spoons
- Piping bags and your favorite piping tip
- Zester or fine grater
Ingredients
Biscuit Base
- 100 g unsalted butter
- 300 g shortbread biscuits
Decoration
- 2 tbsp icing sugar
- Lemon zest
- 150 ml double cream
- Lemon slices
Cheesecake Mix
- 100 g icing sugar
- 600 g full-fat cream cheese
- 75 ml lemon juice
- 300 ml double cream
Instructions
- Start by crushing your shortbread biscuits into a fine crumb using a food processor or blender.
- Melt the unsalted butter gently, pour it into the biscuit crumbs, and blitz again to combine thoroughly.
- Press the mixture firmly into the base of a deep 8-inch springform tin and set aside.
- In a large mixing bowl or stand mixer bowl, add the cream cheese and icing sugar, and whisk until the mixture is smooth.
- Pour in the double cream and whisk again.
- As it begins to thicken, add the lemon juice and, if desired, a touch of yellow food coloring.
- Continue to whisk until the mixture becomes very thick, checking frequently and folding with a spatula to ensure an even consistency.
- Spread the cheesecake filling over the prepared biscuit base and refrigerate for at least 5–6 hours or preferably overnight until fully set.
- For the topping, whisk together double cream and icing sugar until stiff peaks form and the mixture is pipeable.
- Pipe swirls onto the cheesecake and garnish with a small lemon slice per portion and a sprinkle of lemon zest.
Notes
- Blitz the biscuit base twice. Once to crumb, and again after adding melted butter for a well-combined mixture that packs tightly and holds together when sliced.
- Soften cream cheese slightly before mixing. Let it sit at room temperature for 10–15 minutes to make blending smoother and prevent lumps.
| Nutrition | Value |
| Calories | 410kcal |
| Carbohydrates | 32g |
| Fibre | 0.2g |
| Fat | 31g |
| Protein | 4.5g |
Variations To Help You Customize This Dish!
- Berry Swirl Delight – Fold in a few tablespoons of raspberry or blueberry purée before setting the cheesecake for a fruity marbled effect.
- Gingernut Base – Swap shortbread biscuits for crushed gingernut cookies to add a spicy, cozy warmth that pairs beautifully with lemon.
- Coconut Lemon Bliss – Add shredded coconut to the biscuit base or sprinkle it over the top for a tropical twist.
- Mini Cheesecakes – Pour the mixture into lined muffin tins instead of a springform pan for adorable single-serve treats. Perfect for parties!
- Lemon-Lime Zing – Replace half the lemon juice with lime juice and add zest from both for a tangier citrus kick.
