No-Bake Lemon Cheesecake
This easy no-bake lemon cheesecake is a refreshing and creamy dessert with a bright citrus flavor. The vanilla wafer crust pairs perfectly with the tangy lemon filling and fluffy whipped topping. No oven needed, just chill and enjoy!
Servings: 8 slices
Calories: 887kcal
Ingredients
Crust
- 4 cups Vanilla Wafers crushed
- ¼ cup Light Brown Sugar
- ½ cup Butter melted
Filling
- 24 ounces Cream Cheese softened but still cold ( 3 packages)
- 1 can 14-ounce Sweetened Condensed Milk
- 1 teaspoon Vanilla extract
- ¼ cup Lemon Juice
- ¼ cup Lemon Zest
- 1 container 8-ounce Cool Whip thawed
Topping
- Whipped Cream
- 8 slices Lemon
- Lemon Zest
Instructions
- Crush the vanilla wafers using a food processor and process until they turn into crumbs, about 1 minute. Then add in the brown sugar and butter and process again until the mixture starts to clump.
- Press the crust mixture into the bottom, and about 1 ½ to 2 inches on the side of your greased springform pan. Place in the freezer until you’re ready to pour in the filling.
- In a large bowl beat the cream cheese with your hand mixer for 2-3 minutes, or until smooth.
- Add the sweetened condensed milk, vanilla, lemon juice, and lemon zest and beat again until smooth, another 2 minutes.
- Gently fold in the cool whip completely, then pour into the prepared crust.
- Let chill in the fridge for 6+ hours, or overnight.
- Once chilled and set, add the whipped cream, lemon slices, and more lemon zest if desired. Then slice, serve, and enjoy!
Notes
Small Batch Version Scaled Down for a 4-inch Springform Pan
Crust ¾ cup crushed vanilla wafers (about 27–30 wafers)
2 teaspoons light brown sugar
2 tablespoons unsalted butter, melted Filling 6 ounces cream cheese, softened but still cool
3 tablespoons sweetened condensed milk
¼ teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest
⅓ cup Cool Whip (or homemade stabilized whipped cream)
Crust ¾ cup crushed vanilla wafers (about 27–30 wafers)
2 teaspoons light brown sugar
2 tablespoons unsalted butter, melted Filling 6 ounces cream cheese, softened but still cool
3 tablespoons sweetened condensed milk
¼ teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest
⅓ cup Cool Whip (or homemade stabilized whipped cream)
Nutrition
Serving: 1slice | Calories: 887kcal | Carbohydrates: 87g | Protein: 12g | Fat: 56g | Sodium: 665mg | Fiber: 1g | Sugar: 59g
