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.
Few drops yellow food coloringsee ingredients section in post for brand used
Mint for garnish
Lemon Whipped Cream
2.5cupsheavy whipping cream (30-35% fat ONLY)
1/4cuppowdered sugar
2tablespoonfresh-squeezed lemon juice
1tbspfinely grated lemon zest
Get Recipe Ingredients
Instructions
Prepare Your Equipment
Bring 2 packages (16 oz) of cream cheese and 8 oz mascarpone to room temperature for at least 30 minutes.
Place a metal or glass mixing bowl and 2.5 cups heavy whipping cream in the freezer for 10 minutes to chill.
Make the Graham Cracker Crust
In a bowl, mix 1.5 cups graham cracker crumbs (10 crackers crushed) with ½ cup melted butter until evenly combined.
Press into the base of a 9-inch springform pan or pie dish using a flat-bottomed measuring cup or spoon.
💡 Tip: Be firm, but don’t over-pack, or the crust may become too dense. Use a spoon to gently round out the inside edge between the bottom and sides to help prevent crumbling when sliced.
Place in the refrigerator while you prepare the filling.
Make the Cheesecake Filling
In a large mixing bowl, combine 2 (8 oz) packages cream cheese, 8 oz mascarpone cheese, 10 oz sweetened condensed milk, 3 tablespoons fresh-squeezed lemon juice, zest of 2 lemons, 1 teaspoon vanilla extract
Beat until smooth and creamy.
Add a few tiny drops of yellow food coloring (optional)
Stir gently until fully combined and smooth.
Make the Lemon Whipped Cream
In your chilled bowl, add 2.5 cups heavy whipping cream (30–35% fat only), 1/4 cup powdered sugar, 2 tablespoons fresh-squeezed lemon juice.
Whip on medium-high speed until medium to stiff peaks form (about 3-4 minutes).
Fold in 1 tsp finely grated lemon zest.
Gently fold in half the whipped cream into the filling.
Assemble the Cheesecake
Pour the filling into the prepared crust and spread evenly with a spatula.
Top with remaining half of the lemon whipped cream, smoothing it gently over the surface.
For the frozen version, cover with plastic wrap and freeze for at least 5 hours to overnight. I also sometimes line the pan with parchment paper along the sides (see video).
For the softer version, cover and set in fridge over night.
Garnish & Serve
Remove from the freezer and let sit at room temperature for 10–15 minutes before slicing.
Garnish each slice with a dollop of remaining whipped cream, a sprig of mint, and a twist of lemon peel for a fresh finish.