No-Bake Lemon Cheesecake – With A Mediterranean Twist

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There’s something magical about a No-Bake Lemon Cheesecake—it’s light, creamy, and bursting with fresh citrus flavor, all without turning on the oven! This easy no-bake cheesecake recipe combines cream cheese and mascarpone for the silkiest texture, balanced by the perfect amount of lemon zest and juice for a bright, refreshing bite.

I first developed this recipe when working on a Mediterranean series and was trying to think of a light Mediterranean dessert. The mascarpone creates a more refined, creamy, and subtly sweet cheesecake—almost like a cross between a traditional New York-style cheesecake and an Italian-style dessert! YUMMM!! Whether you’re making this for a summer gathering, holiday dessert, or just because, this no-bake cheesecake is guaranteed to impress. Plus, it’s beginner-friendly—no baking skills required!

For my other Mediterranean Recipes in the series, you can check out my Simple, yet Delicious Mediterranean Orzo, My One of a Kind Mediterranean Spinach Pie or my Chicken Kebabs with no Skewers!

If you enjoy Lemony desserts, check out my Lemon Posset or these Lemon Blueberry Ricotta Pancakes!

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Why You’ll Love This No-Bake Lemon Cheesecake

No Oven Needed – Perfect for warm days when you don’t want to turn on the oven.
Silky Smooth Texture – The blend of cream cheese and mascarpone creates a rich yet airy filling.
Bright & Refreshing – Made with real lemon juice and zest for a natural citrus flavor.
Make-Ahead Friendly – Stores beautifully in the fridge or freezer.
Customizable – Easily adapt the crust, filling, or toppings for your personal taste! Also you can serve this two ways! If you set it in the fridge you get a firm mousse consistency or in the freezer for a slightly frozen treat.

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No-Bake Lemon Cheesecake Video

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Ingredients

Full recipe, instructions and photos in the recipe card at the end of this post

For the Crust:

• Graham cracker crumbs or digestive biscuits(10 graham crackers)
• Unsalted butter, melted

Cheesecake Filling:

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• Softened cream cheese, room temperature – Room temp cream cheese blends smoother, so take it out at least 30 minutes before mixing.
• Mascarpone, room temperature – This adds an extra creamy, rich texture.
• Sweetened condensed milk – Sweetens the filling while keeping it smooth and luscious.
• Fresh lemon juice – About 1.5 large lemons, for a bright, tangy flavor.
• Lemons – Use 1 lemon if you prefer a milder citrus flavor BUT I highly recommend two for the lemon flavor to really come through!
• Vanilla extract – Balances the tartness with warmth.
• A few drops of yellow food coloring (optional) – Just a hint enhances the lemony look! I used Watkins All Natural Food Coloring.

Lemon Whipped Cream:

• Heavy whipping cream (30-35% fat only) – Lower fat won’t whip properly!
• Powdered sugar – Sweetens the topping without making it grainy.
• Fresh-squeezed lemon juice – Adds a citrusy brightness.
• Fresh lemon zest – Brings extra lemon flavor.

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Why Mascarpone?

Mascarpone adds a rich, creamy, and slightly sweet flavor to cheesecake. Here’s what it brings to the table:

1. Silky Texture: Mascarpone is softer and creamier than cream cheese, giving the cheesecake a luxurious, melt-in-your-mouth feel.
2. Mild Sweetness: It has a more delicate, less tangy flavor compared to cream cheese, which makes the overall taste smoother and more mellow.
3. Buttery Richness: Its high fat content adds depth and richness, making the cheesecake taste more indulgent.
4. Balanced Flavor: Because it’s less acidic, it allows other flavors (like vanilla, citrus, or chocolate) to shine through more clearly.

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No-Bake Cheesecake Tips for Best Results

Whether it’s your first time making no-bake cheesecake or you’re already hooked, these simple tips will help you get the creamiest texture, smoothest slices, and most beautiful presentation every time.

Let Cream Cheese and Mascarpone Come to Room Temperature

This is key for a smooth, lump-free filling. Cold cream cheese can clump when mixed, so set your dairy out at least 30 minutes before mixing with your electric mixer.

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Don’t Over Mix the Filling

Once everything is combined, stop mixing! Over mixing adds air, which can cause the cheesecake to crack or deflate once chilled. Mix until just smooth and creamy.

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Use Full-Fat Ingredients

Stick to full-fat cream cheese, mascarpone, and heavy cream (30–35% fat). Lower-fat options don’t set as well and can result in a runny filling.

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Chill the Mixing Bowl for Whipped Cream

Cold tools whip faster and produce better peaks. I always pop my bowl and beaters in the freezer for 10 minutes before whipping cream.

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Freeze or Refrigerate Long Enough

Let the cheesecake set for at least 5 hours in the freezer or overnight in the fridge. If you try to slice too soon, the filling may be too soft and won’t hold its shape.

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Use a Hot Knife for Clean Slices

To get those picture-perfect slices, dip your knife in hot water, wipe it dry, and then slice. Repeat between cuts.

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FAQ

Can I make this ahead of time?
Yes! This cheesecake stores well. Freeze it for up to 2 months or refrigerate for 3–4 days.

What if I don’t have mascarpone?
You can use more cream cheese, but the texture won’t be quite as smooth. Mascarpone is worth the splurge!

Can I use bottled lemon juice?
Fresh is best!

Do I have to freeze it?
Freezing gives the pie structure for slicing, but you can also refrigerate it overnight for a softer texture.

Can I make mini cheesecakes?
Absolutely! Use a muffin tin lined with cupcake wrappers. Press crust into each cup, fill, and freeze.

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