Cheesecake Recipe No Lemon Juice

Look no further—this is the only lemon cheesecake recipe you’ll ever make again. Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. Top with clouds of fluffy whipped cream and sunny lemon slices for a simple yet eye-catching presentation.

Here we have a pure lemon cheesecake. I adapted this recipe from my popular key lime cheesecake recipe. Some reviews have said they’d love even more key lime flavor, so I kept that in mind here, and infused a little more fresh zest into the batter.

Plan ahead to make this cheesecake—ideally, the day before you plan to serve it. It needs time to bake, cool, and set in the refrigerator. Don’t we all need a little

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The recipe is basically the same as my traditional graham cracker crust, but with more crumbs and less butter, because cheesecake is so heavy and wet. Note that I use a little more crumbs here than what I use for regular cheesecake because today’s batter is a little thinner. (And therefore you want to start with a slightly drier crust.)

The crust turns out buttery, soft, and crunchy at the same time. Give it a 10-minute head start in the oven before adding the filling.

Have you ever tried vanilla sugar before? I ask because we’re doing something similar here. Some readers have mentioned they would love more lime flavor in my key lime cheesecake, and so I wanted to amp up the lemon flavor in today’s recipe without actually changing the base recipe.

Easy No Bake Lemon Cheesecake Recipe

Pulse lemon zest with the sugar you need for the cheesecake filling. This infuses the sugar with lemon flavor. Instead of the lemon zest just sitting in the batter, it’s now broken down in the sugar (which, along with the cream cheese, is the base of the filling). Very easy.

You could really do this with any recipe that calls for granulated sugar and lemon zest. Grab your food processor (something you also need for the graham crackers in the crust!) and pulse away:

The cheesecake filling ingredients come together in a certain order. Beat the cream cheese and lemon zest-infused sugar together first, and then beat in the rest of the ingredients except for the eggs. Add the eggs one at a time, beating only until combined. Over-beating the eggs incorporates too much air into the batter, which causes the cheesecake to deflate and crack. While a common concern about baking cheesecakes is how to prevent cracks in cheesecake, it doesn’t matter

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I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?

You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.

Follow my precise instructions for baking and cooling your cheesecake. I’ve said it before and I’ll say it again: there’s no greater test to your willpower than those few hours waiting for a cheesecake to bake and cool. During this time, you can make the lemon curd topping.

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I have a complete separate page dedicated to homemade lemon curd, with a video tutorial to help. This is an optional topping, but accentuates the lemon flavor in the dessert. I strongly recommend adding it!

Cool the lemon curd completely. Then spread it on top of the lemon cheesecake after the cheesecake has cooled to room temperature, and before chilling in the refrigerator. You want the lemon curd to chill and set on top of the cheesecake.

—LOL) topped with whipped cream. You could also add fresh lemon slices and berries, and raspberry sauce, blueberry sauce, or strawberry topping would also be delicious.

Vegan No Bake Lemon Cheesecake

But extra toppings are completely optional; no one is going to turn down a plain slice of this divine dessert, with its shiny halo of homemade lemon curd.

In the pictured lemon cheesecake, I piped the whipped cream with Wilton 1M piping tip, but you could also just spread it on top like I do with this pumpkin swirl cheesecake.

Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. You can make this lemon cheesecake recipe a day in advance, so the cheesecake has time to set in the refrigerator, and the lemon curd has time to set on top. Add the optional whipped cream and lemon slices or berries right before serving.

Lemon Curd Cheesecake

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onNo bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!

With so many spring and summer celebrations and holidays on the way, I thought it would be the perfect time to share this little gem of a recipe.

This no bake lemon cheesecake recipe is based on my existing no bake key lime pie recipe, which y’all seem to love. It is basically that same recipe, made with lemons instead of limes. So if you prefer lime, you may want to check out that version.

The Easiest No Bake Lemon Cheesecake

Down here during summer, and we don’t always want to be heating up our (already hot) homes by turning on the oven!

You are going to want to start by letting your cream cheese sit out to soften at room temperature. Do not skip this step! It is key to getting a creamy filling.

Next, you are going to beat everything together. You have options here. You can use a stand mixer, a hand mixer or even a blender. I am using a hand mixer to help show you as clearly as possible how to make this recipe and what to expect.

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When you start beating the filling, start on low to prevent splashing yourself. Then slowly increase your mixer speed to medium-high. After a minute or so, it will still look chunky, like this.

After you get your filling looking creamy, you will transfer it to a graham cracker pie crust. I am using a store-bought one, but feel free to use a homemade one if you prefer.

Last, you will want to let it set up in the refrigerator until everything is solid. This process should take at least 3 to 4 hours.

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Of course, it can sit in the fridge longer, if need be. When it is set, it comes out in perfect slices, just like this.

Did you try this no bake lemon cheesecake recipe? Give it a star rating. Pin it and share it if it looks good to you.

I highly recommend using full fat cream cheese for this recipes, but you could use light (1/3 less fat) cream cheese. I would not recommend fat free cream cheese.Gluten free lemon cheesecake recipe. That’s five words that have long been overdue on the blog! This no-bake dessert is an absolute classic that I know everyone will love. Gluten free or not!

Simply Perfect Lemon Cheesecake

Gluten free lemon cheesecake recipe, anyone? Yep, today’s recipe is one I’ve been making for years and this is my best ever version simply because I’ve been perfecting it for so long. And now here it is for you to all enjoy!

My gluten free lemon cheesecake recipe has had many forms over the years. It started out as a fairly modest-looking, slightly off-white cheesecake on a gluten free digestive biscuit base. Delicious! But definitely tasted waaay better than it looked.

After a few successful versions of that, I then began to add lemon curd into the cheesecake filling instead of just zest and juice. Suddenly, it tasted EVEN BETTER, but still, it looked super modest.

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So I thought to myself… why not just add an extra layer of wow-factor? Or more specifically… an extra layer of lemon curd?! So I did! Suddenly, it now looked like a lemon cheesecake, without a doubt!

And that’s how my gluten free lemon cheesecake recipe stayed for many years! It now looked the part and tasted better than ever. BUT… something like 5 years after I first made this, I finally made one more change…

And not because it particularly needed it or anything! But I just suddenly had one of those ‘lightbulb’ moments when I was in the free from aisle. Why not use gf ginger biscuits for base instead of digestives?

Best No Bake Cheesecake

After all, lemon and ginger is an amazingly underrated combo! And that was it, really. This now was my BEST EVER gluten free lemon cheesecake recipe! Every bite was just an absolute dream.

The curd on-top added that little kick of sweet lemon, with the creamy cheesecake filling bringing that zesty, refreshing and cooling vibe. Then, to have that buttery,