Easy No-Bake Lemon Cheesecake (Gelatin-Free)

A bright, zesty, and incredibly creamy no-bake lemon cheesecake that sets perfectly without any gelatin. The ultimate easy dessert!

Published: 7/22/2026

Easy No-Bake Lemon Cheesecake

This Nordic-style cheesecake requires zero baking, zero gelatin, and zero fuss. The natural acidity of the lemon juice combined with the whipped heavy cream causes the filling to set beautifully in the fridge.

Ingredients (8 servings)

The Crust

• 7 oz (200 g) graham crackers (or digestive biscuits)
• 5.5 tbsp (80 g) unsalted butter, melted

The Lemon Filling

• 14 oz (400 g) full-fat cream cheese, room temperature
• 3/4 cup (200 ml) heavy whipping cream, very cold
• 1/2 cup (100 g) granulated sugar
• Zest of 2 organic lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: Crush the graham crackers into fine crumbs. Stir in the melted butter until the mixture resembles wet sand.
2. Press the crust firmly and evenly into the bottom of an 8-inch (20 cm) springform pan. Place in the fridge to set.
3. Whip the cream: In a clean bowl, whip the cold heavy whipping cream until stiff peaks form. Set aside.
4. Mix the filling: In a separate large bowl, beat the softened cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until completely smooth and creamy.
5. Combine: Gently fold the whipped cream into the lemon cream cheese mixture using a spatula. Do not overmix; you want to keep the filling airy.
6. Set: Pour the filling over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.

Pro Tips

• Lemon Zest is Key: Most of the lemon flavor comes from the zest (the essential oils), not the juice! Don’t skip it.

Categories: desserts, sweets