This no-bake lemon cheesecake made without eggs is smooth, creamy and tangy. Serve super-chilled for a light, citrusy and refreshing dessert your guests will love!
If you like your cheesecake smooth and creamy, tangy and light, this ones for you! It’s not overly sweetened and has a refreshing citrus flavour for that perfect ending to a meal.
This no-bake lemon cheesecake is a wonderful fluffy dessert which always goes down a treat, and it is so easy to make!
While a baked cheesecake is dense and heavy, this cheesecake is eggless and doesn’t require heavy cream so it is not at all filling.
In fact it’s very difficult to stop after just one slice!
This cheesecake is best eaten super chilled so prepare it in advance then cover in plastic wrap and chill for several hours before serving. If you are running short of time, place it in the freezer for one hour (not longer) before serving.
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For the crust, the cookie crumb should be light to complement the lightness of the filling.
I use Rich Tea by McVitie’s as it crumbles nicely and its not too sweet. Marie would also work well or any other tea dunking type of cookie/biscuit. If you are unable to find these, graham crackers will work too.
The filling is prepared in one bowl. Beating the ingredients together aerates the mixture creating a light filling.
Beat the cream cheese (I use Philadelphia) with crème fraîche and sour cream to keep it light, so no eggs or heavy cream are required here! Then beat in the rest of the ingredients and pour into the crust.
Chill the cheesecake before adding any decoration or topping for a neater result.
For this cheesecake, I kept the decoration simple and used fresh raspberries to line the circumference. Not only do they combine beautifully with lemon cheesecake, but they add a wonderful pop of colour.
Other toppings to consider are strawberry coulis, whipped cream, grated chocolate, cherries, fresh forest berries, passion fruit or mango puree.
Let me know in the comments below which toppings you like to use for this cheesecake.
- Remove the cream cheese (do not use cream cheese spread), from the fridge around 20 minutes in advance so that it softens and mixes well with the other ingredients.
- When zesting the lemon, take care not to shave off any of the white pith under the skin as that will give a bitter taste.
- This cheesecake is best served super-chilled so prepare it ahead of time, cover in plastic wrap and chill in the fridge for several hours. If you are short of time, cover and place in the freezer for one hour (not longer).
- Chill the cheesecake before adding decoration or toppings for a neater result.
Wrap and store leftovers in the fridge, or freeze for up to three months. Thaw in the fridge before serving.
More desserts using fruit
You may also like to try these delicious desserts using fresh fruit:
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Are you making this No-Bake Lemon Cheesecake recipe? I’d love to know how it turned out in the comments, and don’t forget to give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
No-Bake Lemon Cheesecake
- 200 grams cookie crumbs 2 cups
- 65 grams light or dark brown sugar ⅓ cup
- 113 grams melted butter ½ cup
- 680 grams cream cheese 3 packets of 8 oz cream cheese (eg. Philadelphia), at room temperature
- 2 tablespoons crème fraîche
- 100 grams granulated sugar ½ cup
- 2 tablespoons powdered sugar
- 60 grams sour cream ¼ cup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1 tablespoon lemon juice
- 200 grams cookie crumbs, 65 grams light or dark brown sugar, 113 grams melted butterGrease a 20 cm or 9-inch pie dish with butter. Mix the crust ingredients together and line the bottom and sides of the pie dish, using a measuring cup to pack it down firmly.
- 680 grams cream cheese, 2 tablespoons crème fraîche, 100 grams granulated sugar, 60 grams sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons powdered sugarIn a medium bowl, beat together the cheese, crème fraîche, both sugars, sour cream, vanilla, lemon juice and lemon zest for around 2 minutes, till smooth and creamy.
- Pour the filling into the crust, smoothing it down, then cover with plastic wrap. Best served very chilled – place in the freezer for one hour to chill quickly, or transfer to the fridge to serve later.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.