If you are new to the world of no-bake cheesecakes, welcome. They could not be easier to assemble (throw a few things in a stand mixer and don’t overmix) and because there is no baking, just refrigerating, there are no scary cracked or overbaked cheesecake situations with which to reckon. (You also don't have to turn on the oven, which makes this an ideal make-ahead easy summer dessert.) The lemon juice helps the cheesecake filling set, but does not make the cake lemony—however, if lemon is your jam, check out the variation at the bottom of this page. Finally, this cheesecake, though perfect, does not have the tallest of statures and thus will answer to “cheesecake torte” or “cheesecake tart,” in case you were wondering.
Looking for a baked version instead? Check out our cheesecake recipe collection.
For Lemon No-Bake Cheesecake With a Graham Cracker Crust, increase the lemon juice to ⅓ cup (79 ml); reduce the vanilla to 1 tsp.; replace the cookies with 14 full-size graham crackers (220 g or 2½ cups ground); and omit the cocoa powder.
Recipe notes
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