Which Cream Cheese is Best for No-Bake Cheesecake?

Stick with full-fat brick-style cream cheese. Philadelphia is a top pick for its creamy, consistent texture. Avoid whipped tubs—they’re too soft and won’t set as well.

Is Sour Cream or Heavy Cream Better for Cheesecake?

Heavy cream wins here. It whips up light and fluffy, giving the cheesecake that airy texture. Sour cream adds tang but can weigh it down if not balanced properly.

How to Make Lemon Cheesecake Without Baking?

Just mix softened cream cheese with cooled lemon Jell-O, fold in whipped cream, and pour it over a graham cracker crust. Chill until set—no oven needed, just patience and a fridge.

What Are Common No-Bake Cheesecake Mistakes?

The most common slip-ups? Using low-fat or spreadable cream cheese, not chilling long enough, and adding warm Jell-O too quickly. Always use full-fat brick cream cheese, let Jell-O cool before mixing, and chill for at least 6 hours.

No-Bake Lemon Cheesecake – The Ultimate Refreshing Dessert Recipe

Description

No-Bake Lemon Cheesecake: Light, creamy, and easy to make in just 6 hours—your new favorite summer dessert

Ingredients

Scale

1 graham cracker crust (9-inch, prepared)

1 cup (240 ml) boiling water

1 package (3 oz / 85 g) lemon Jell-O

2 cups (454 g) cream cheese, softened

¼ cup (28 g) powdered sugar

1 tsp lemon zest

1 tsp vanilla extract

1¼ cups (282 ml) heavy whipping cream

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Instructions

Prepare Crust: Press graham cracker crust firmly into a 9-inch springform pan. Set aside.
Dissolve Jell-O: Add boiling water to lemon Jell-O and whisk until fully dissolved. Cool at room temp for at least 30 minutes.
Beat Cream Cheese: In a large bowl, whip cream cheese until smooth and creamy.
Add Jell-O Gradually: Slowly add cooled Jell-O mixture into the cream cheese, 2 tablespoons at a time, mixing well after each addition.
Flavor It: Add powdered sugar, lemon zest, and vanilla. Mix until smooth.
Whip Cream: In a separate bowl, beat heavy cream to soft peaks.
Fold and Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Chill: Pour mixture into the crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight.

Serve: Run a thin knife around the edge before releasing from the pan. Serve chilled.

Notes

Chill Time is Crucial: Don’t rush it! Overnight chilling gives the best texture.

Prep Time: 30 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 10 slices
Calories: 330 kcal
Sugar: 14 g
Protein: 4 g