No Bake Lemon Cheesecake (easy, 4 ingredients)

No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!


16 ounces cream cheese (I used two 8-ounce blocks, softened at room temperature)
14 ounces sweetened condensed milk (1 can)
1/3 cup lemon juice (2 large lemons were enough for me, but get some extras just in case)

zest of 1 lemon divided leave 1/3 for garnish
graham cracker crust 10-inch, store bough


Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).

Transfer to a graham cracker crust.
Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.

Serve chilled, and garnish with extra lemon slices, if desired

Recipe Notes

I used a store-bought crust, but if you want to use homemade, that works too!

It may set quicker than what I recommend here, but this is how long until I checked mine.

I highly recommend using full fat cream cheese for this recipes, but you could use light (1/3 less fat) cream cheese. I would not recommend fat free cream cheese.

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