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featured no bake lemon cheesecake

No Bake Lemon Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chilling time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 18 bars
Calories: 252kcal
Perfectly fresh, zingy and sweet, this no bake lemon cheesecake is the perfect Easter and summer dessert. Simple and quick to make, every bite of these cheesecake bars is truly delicious!
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For the Graham Cracker Crust

  • cups crushed honey graham crackers 213 grams
  • ½ cup salted butter 113 grams, melted (1 stick)
  • cup brown sugar 71 grams

For the Lemon Cheesecake Bars

  • 3 ounces lemon gelatin 85 grams (1 box)
  • 16 ounces cream cheese 454 grams, softened (2 bricks)
  • ½ cup sour cream 114 grams
  • ½ cup powdered sugar 57 grams
  • 3 tablespoons lemon zest 18 grams, from 2 lemons
  • ¼ cup lemon juice 57 grams, from 2 lemons
  • 1 teaspoon pure vanilla extract 4 grams
  • 8 ounces whipped topping 227 grams, softened (such as Cool Whip)


  • Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
    1½ cups crushed honey graham crackers, ½ cup salted butter, ⅓ cup brown sugar
  • Press the crumb mixture into the bottom of a 9x13-inch baking pan (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
  • Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
    3 ounces lemon gelatin
  • Cool the gelatin in the refrigerator for about 20 minutes, until it’s thick but not set.
  • In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
    16 ounces cream cheese, ½ cup sour cream
  • Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
    ½ cup powdered sugar, ¼ cup lemon juice, 3 tablespoons lemon zest, 1 teaspoon pure vanilla extract
  • Stir in the whipped topping.
    8 ounces whipped topping
  • Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
  • Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
  • Refrigerate until set, 30-60 minutes.
  • Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.



  • If you typically like a lot of lemon flavor, you may want to use ⅓ cup lemon juice and ¼ cup lemon zest.
  • When you're adjusting your lemon flavors before you pour it on top of the Graham cracker crust, it should be noted that the mixture becomes slightly more lemony as it cools.
  • I used a Wilton 1M tip to pipe additional whipped topping on top of the bars as a garnish.
Storage: Store no bake lemon cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Serving: 1bar | Calories: 252kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 200mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg