This easy no-bake lemon cheesecake is just the right size when you want a homemade dessert without making a full-size cheesecake. Made in a small 6-inch pie plate, it has a buttery vanilla wafer crust and a smooth, creamy filling with plenty of fresh lemon flavor. It’s sweet, a little tangy, and wonderfully refreshing.
Best of all, there’s no oven required! Just mix, assemble, and let the refrigerator do the rest. It’s a lovely little dessert for two, with a few extra slices to enjoy over the next couple of days. And because it needs time to chill, it’s a perfect make-ahead dessert.
Ingredients
Recipe Directions
- Instructions
- Crush the vanilla wafers using a food processor and process until they turn into crumbs, about 1 minute.
- In a bowl mix together the crumbs brown sugar and butter and mix until all crumbs are moist.
- Press the crust mixture into the bottom of 6 inch pie plate and up on the sides of your dish.
- Place in the freezer until you’re ready to pour in the filling.
- In a medium bowl beat the cream cheese with your hand mixer for 1-2 minutes, or until smooth.
- Add the sweetened condensed milk, vanilla, lemon juice, and lemon zest and beat again until smooth, about another 2 minutes.
- Pour into the prepared crust and top with the cool whip.
- Let chill in the fridge for 4+ hours, or overnight.
- Once chilled and set, add the whipped cream, lemon slices, and more lemon zest if desired. Then slice, serve, and enjoy!
Nutrition
Notes
Your Private Recipe Notes
What’s Special About This Small Lemon Cheesecake?
- Perfectly sized for a small household. A 6-inch pie plate makes a manageable little cheesecake cut into for small slices.
- No baking required. The vanilla wafer crust and creamy lemon filling come together without turning on the oven. Especially nice during warmer weather!
- Bright, fresh lemon flavor. Fresh lemon juice and zest give the filling a lovely citrus flavor that balances the sweetness of the condensed milk.
- A simple vanilla wafer crust. The buttery cookie crust adds just the right amount of sweetness and a little crunch to every bite.
- Make it the day before. This cheesecake needs several hours to set, so preparing it the night before serving is not only convenient but actually recommended.
- Simple, familiar ingredients. Cream cheese, sweetened condensed milk, lemon, and whipped topping create a creamy cheesecake without eggs, gelatin, or complicated techniques.
Looking for a baked cheesecake, then try my popular 6-inch cheesecake with a fruit sauce or how about small cheesecake in a slow cooker, so good!!
Need a cheesecake for a larger gathering? You can find my full-size no-bake lemon cheesecake recipe on The Urban Kitten.
Tips for the Best No-Bake Lemon Cheesecake
Use full-fat cream cheese. For the creamiest filling and best consistency, use regular block-style cream cheese rather than the spreadable kind sold in tubs.
Soften the cream cheese slightly. Let the cream cheese soften enough to mix smoothly, but avoid letting it become too warm. This helps prevent lumps in the filling.
Use fresh lemon juice and zest. Fresh lemons give this cheesecake its bright, refreshing flavor. Zest the lemon before squeezing it for juice; it’s much easier!
Press the crust firmly. Use the back of a spoon or the bottom of a small measuring cup to press the vanilla wafer crumbs into the pie plate. A firmly packed crust will hold together better when sliced.
Don’t rush the chilling time. Refrigerate the cheesecake for at least 4 hours, preferably overnight. The extra time allows the filling to firm up and makes it easier to slice.
Add garnishes just before serving. A little whipped cream, fresh lemon zest, or a thin lemon slice makes this small cheesecake look extra special. Place the lemon slices before adding the rosettes, you can evenly space them.
How to Store Your Lemon Cheesecake
Refrigerator: Keep the cheesecake covered in the refrigerator for up to 3–4 days. You can cover the pie plate with plastic wrap or transfer individual slices to an airtight container.
Freezer: For longer storage, freeze the cheesecake or individual slices in a freezer-safe container. For best quality, enjoy within 1–2 months. Thaw overnight in the refrigerator before serving. The texture may be slightly softer after freezing.
Make-ahead tip: Prepare your lemon cheesecake the evening before you plan to serve it. Let it chill overnight, then add the whipped cream and fresh lemon garnishes shortly before serving. It’s an easy way to have a pretty homemade dessert ready without any last-minute fuss.
I hope you enjoy this small batch lemon cheesecake! If you make this, please leave a star rating and a comment below. I love hearing how my recipes turn out for readers, and your feedback helps other small batch cooks find the recipe. Tag me when you share a photo, and pin the recipe so you can find it next time you have lemons on the counter.