There’s nothing better on a hot day than a cool, creamy slice of lemon cheesecake.

This No-Bake Lemon Cheesecake is the perfect summer dessert — fresh, light, and bursting with citrus flavor.

I made this recipe after receiving a basket full of beautiful lemons picked straight from the tree. Instead of turning on the oven in the middle of the heat, I used them to create this refreshing no-bake dessert that comes together in minutes.

Don’t be intimidated by the list of ingredients — the preparation is actually very simple.

The most important step is letting the cheesecake rest in the refrigerator so the filling sets perfectly.

For best results, prepare the cheesecake the day before serving. Allowing it to chill overnight ensures the cream filling and lemon topping become firm and slice beautifully.

One bite and you’ll see why this bright, creamy, lemony dessert disappears quickly!

DOWNLOAD PDF WITH RECIPE OF LEMON CHEESECAKE HERE:

LemonCheesecakes

Cooking Times

Prep Time: 20 minutes
Chilling Time: 3–6 hours (preferably overnight)
Total Time: About 6 hours
Servings: 10 slices

Ingredients

For the Cookie Crust

• 8 oz digestive biscuits or graham crackers (about 2 cups crushed)
• ½ cup unsalted butter, melted

For the Lemon Cheesecake Filling

• 2 cups ricotta cheese
• 7 oz cream cheese, softened
• 1 cup heavy whipping cream
• 4 gelatin sheets (or 2 tsp powdered gelatin)
• ⅓ cup granulated sugar
• 3 tbsp sweetened condensed milk
• Zest of 1 organic lemon
• Juice of 2 lemons

For the Lemon Gel Topping

• Juice of 2 lemons
• ⅓ cup powdered sugar
• ⅓ cup water
• Yellow food coloring (optional)
• 2 gelatin sheets (or 1 tsp powdered gelatin)

Instructions

1. Prepare the Cookie Crust

Line the bottom of a 9-inch springform pan with parchment paper.

Crush the digestive biscuits or graham crackers using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

In a bowl, combine the crushed cookies with the melted butter and mix until evenly coated.

Press the mixture firmly into the bottom of the pan to create a compact crust. Use the bottom of a glass to flatten it evenly.

Place the crust in the refrigerator for at least 2 hours to allow the butter to solidify.

2. Prepare the Lemon Cheesecake Filling

Soak the gelatin sheets in cold water for about 5 minutes.

From the heavy cream, set aside 3 tablespoons and gently warm it in a small saucepan or microwave. Squeeze the softened gelatin and dissolve it in the warm cream.

In a large bowl, whip the remaining cream together with the sugar until soft peaks form.

In another bowl, mix together:

• ricotta
• cream cheese
• lemon zest
• lemon juice
• sweetened condensed milk

Stir in the warm cream with the dissolved gelatin.

Gently fold the whipped cream into the cheese mixture until smooth and fluffy.

Remove the crust from the refrigerator and pour the cheesecake filling over it. Smooth the top with a spatula.

Return to the refrigerator while preparing the topping.

3. Prepare the Lemon Gel Topping

Warm the water slightly and dissolve the gelatin sheets in it.

Add:

• lemon juice
• powdered sugar
• a tiny pinch of yellow food coloring (optional)

Mix well.

Remove the cheesecake from the refrigerator and carefully pour the lemon topping over the surface.

Return the cheesecake to the refrigerator and allow it to set for 3–4 hours, preferably overnight.

4. Remove from the Pan

Run a thin knife along the inside edge of the pan to loosen the cheesecake.

Carefully release the springform ring.

Transfer the cheesecake to a serving plate and gently slide out the parchment paper.

Slice and serve chilled.

Tips for the Perfect No-Bake Cheesecake

Use biscuits that aren’t too buttery. Digestive biscuits or graham crackers work best.

Allow plenty of chilling time. This is essential for the cheesecake to hold its shape.

Make it the day before. Overnight chilling gives the best texture.

Fresh lemons make a big difference. They give the cheesecake a vibrant, natural flavor.

Slice with a warm knife for clean, beautiful slices.

Nutritional Facts (Approximate per slice)