Creamy and refreshing no-bake lemon cheesecake with a buttery biscuit crust. This easy dessert recipe requires no oven and is perfect for summer gatherings.

No Bake Lemon Cheesecake

This creamy no-bake lemon cheesecake is smooth, refreshing, and made with a buttery biscuit base. A perfect easy dessert that requires no oven.

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Prep Time 20

Total Time 4 20

Servings: 8 slices

Course: Dessert

Cuisine: Américaine

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Biscuit Base
200 g digestive biscuits or graham crackers
100 g unsalted butter melted
For the Lemon Cheesecake Filling
400 g cream cheese softened
200 ml heavy cream
120 g powdered sugar
2 tbsp lemon zest
80 ml fresh lemon juice
1 tsp vanilla extract
For the Lemon Topping Optional
150 ml lemon curd
Lemon slices for garnish

Equipment

Mixing bowl
Electric hand mixer
Whisk
Rubber spatula
Food processor
Rolling Pin
Measuring cups
Measuring spoons
8-inch springform pan
Offset spatula
Refrigerator

Method

Step 1 – Prepare the Base
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix the biscuit crumbs with melted butter until well combined.
Press the mixture firmly into the base of a 20 cm (8-inch) springform pan.
Refrigerate for 20 minutes to set.
Step 2 – Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract and mix well.
Add lemon zest and lemon juice and mix until fully combined.
Step 3 – Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Step 4 – Assemble the Cheesecake
Pour the filling over the chilled biscuit base.
Smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight.
Step 5 – Add the Topping
Spread lemon curd evenly over the cheesecake.
Garnish with lemon slices or zest.