A lemon pie with a graham cracker crust in a foil pan sits on a marble surface. Nearby are three whole lemons, stacked plates, a pie server, and a striped kitchen towel.
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No Bake Lemon Cheesecake Recipe

ByHeidi Bruaw
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I don’t know about you, but our house is hot in the summer! We don’t have central air conditioning so using the oven is not something I like to do. When I was asked to make dessert for a family gathering, I decided on this No Bake Lemon Cheesecake for that reason.

A slice of lemon pie with a crumbly crust sits on a white plate, surrounded by fresh whole and sliced lemons; the remaining pie is in a foil tin in the background.

It was super easy to make with very few ingredients. I chose to buy a graham cracker crust, which made it even easier. All I had to do was mix the ingredients in a bowl and pour them into the pre-made crust.

Ingredients You Will Need

A graham cracker pie crust in a foil pan sits on a marble surface, surrounded by a block of cream cheese, a brown packet of pudding mix, and a glass measuring cup filled with milk.
  • Cream Cheese: The creamy base that makes it taste like cheesecake. Tangy, rich, and helps the filling hold together.
  • Milk: Thins things out so it blends super smooth and hydrates the pudding. Keeps the texture light but still sliceable after chilling.
  • Lemon Instant Pudding Mix: All the bright lemon flavor plus the magic thickener. It’s what makes the filling set without baking.
  • Graham Cracker Crust: That crunchy, buttery base we all love. Sweet and toasty, and it holds perfect slices.

Frequently Asked Questions and Answers

Does it taste like a traditional baked cheesecake? It’s a little lighter and creamier since it skips the oven, but you still get that classic cheesecake flavor.

Can I use cream cheese that comes in a tub? Go with the block style. The spreadable kind is softer and can keep the filling from setting firm.

What if my filling looks lumpy? Keep mixing until smooth. If lumps hang on, let it rest a few minutes, then mix again. Starting with room-temperature cream cheese helps a ton.

Can I use cook-and-serve pudding? Nope. Instant is key here. Cook-and-serve won’t set properly without heat.

My filling didn’t set. What happened? Usually, it’s not chilled long enough, the cream cheese was too soft, or the wrong pudding was used. Give it extra chill time and make sure it’s instant pudding next time.

A block of cream cheese sits in the bottom of a large, empty stainless steel mixing bowl on a white marble surface.
Stir cream cheese with a fork until softened.
A metal mixing bowl with a small amount of thick white batter inside sits on a marble surface next to a glass measuring cup filled with milk.
Add ½ Cup of milk at a time, blending until smooth.

Helpful Tips

  • Use room temperature cream cheese. Cold cream cheese can leave lumps in the filling. Let it soften on the counter before mixing so everything blends smoothly and is creamy.
  • To soften the cream cheese, I set it out a couple of hours before I was going to make the cheesecake. It was easy to stir in with a fork that way.
  • If you decide to make this at the last minute, you can soften the cream cheese in the microwave for about 15 seconds at a time. Be sure to remove the foil wrap first!
  • Don’t skip the chill time. The fridge is what “sets” the cheesecake. A few hours (or overnight) will give you firm, clean slices instead of a soft, runny filling.
A metal mixing bowl filled with pale yellow batter sits on a marble countertop. Next to it lies an opened brown paper packet.
Add pudding mix and beat with mixer until well mixed.
A whole, uncut cheesecake with a light yellow filling and a graham cracker crust in a disposable aluminum pie tin, placed on a white marble surface.
Pour into premade graham cracker crust.

Storage Tips

Keep it chilled. Always store this cheesecake in the refrigerator. Since it’s dairy-based, it needs to stay cold to keep its texture and flavor fresh.

Cover it well. Wrap the cheesecake tightly with plastic wrap or store it in an airtight container. This prevents the filling from drying out and keeps fridge odors away.

Enjoy it within a few days. It’s best enjoyed within 3–4 days. After that, the crust may soften, but the flavor will still be good.

Freeze it for longer storage. You can freeze individual slices by wrapping them in plastic wrap and then foil, or tucking them into freezer-safe containers. Thaw overnight in the fridge before serving.

Avoid the counter. Because of the cream cheese and milk, it shouldn’t sit out at room temperature for more than 1–2 hours.

A lemon pie with a graham cracker crust sits on a marble surface next to a metal spatula, a striped kitchen towel, two lemons, and a stack of plates.

Variations and Substitutions

  • Pudding flavor – Swap lemon pudding for vanilla, cheesecake, coconut, or even pistachio for a whole new twist.
  • Crust – Instead of graham crackers, try Oreo cookie crumbs, vanilla wafers, shortbread, or gingersnaps for different flavor bases.
  • Extra lemony – Add fresh lemon zest or a squeeze of juice to really boost the citrus flavor.
  • Mini cheesecakes – Make them in muffin tins or little jars for single servings.
  • Layered dessert – Turn it into a trifle by layering graham crumbs, cheesecake filling, and fruit in a glass dish.
A hand holds a spatula lifting a slice of creamy lemon pie from a tin, with whole lemons and a striped towel nearby on a white surface.

What to Serve with Lemon Cheesecake

Appetizers: Shrimp cocktail is always a hit and feels light and refreshing before a creamy dessert. Caprese skewers with cherry tomatoes, mozzarella, and basil are another fresh option. A colorful veggie platter with dip keeps things simple.

Fresh Fruit: Bright flavors pair beautifully with lemon. Try strawberries, blueberries, raspberries, or a simple mixed berry salad on the side.

Main Dishes: Burgers on the grill or a cheesy casserole are easy wins. Go lighter with a big garden salad topped with grilled chicken or shrimp if you want something fresh. For holidays, a glazed ham is an easy centerpiece, and it goes well with lemon.

Drinks: A hot cup of coffee, Earl Grey, or chamomile tea makes a cozy match for the cool, creamy filling. Sparkling water with lemon slices, a light white wine, or even a lemon spritzer keeps the citrus theme going.

Other Desserts: Serve with a simple shortbread cookie, biscotti, or wafer for a little crunch alongside the creamy cheesecake.

Other Recipes You May Enjoy

If lemon cakes are more your style, try my Lemon Gold Cake! You may also want to try my Pumpkin Chiffon Pie or my Cinnamon Crumb Cake. This Pistachio Cheesecake and this New York Cheesecake are also delicious.

A lemon pie with a graham cracker crust in a foil pan sits on a marble surface. Nearby are three whole lemons, stacked plates, a pie server, and a striped kitchen towel.

No Bake Lemon Cheesecake

Heidi Bruaw
Cool, creamy, and bright with lemon, this no-bake cheesecake feels effortless but still looks special. The filling is silky and tangy in a buttery graham crust, perfect for holidays, potlucks, or a lazy weekend treat. You do not need the oven at all; just mix it, chill it, and grab a slice.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cooling Time 8 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 8 Ounces Cream Cheese (1 package) Softened
  • 2 Cups Milk
  • 1 Package Lemon Instant Pudding Mix
  • 1 Graham Cracker Crust 8- or 9-Inch

Instructions
 

  • Stir cream cheese with a fork until softened.
  • Add ½ Cup of milk at a time, blending until smooth.
  • Add pudding mix and beat with mixer until well mixed (about 1 minute).
  • Pour into premade graham cracker crust.
  • Chill in refrigerator until set (4-8 hours).
Keyword 1950’s Recipe, Cheesecake, Dessert, Lemon Cheesecake
Tried this recipe?Let us know how it was!
A no-bake lemon cheesecake with a graham cracker crust is shown. One slice is being lifted from the pie tin, and another slice is on a white plate. Lemons and plates are visible in the background.
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66 Comments

    1. I hope you like it! It’s so easy and delicious. I’m sorry you guys are having to endure the heat now too.

      Reply

  3. I feel like screaming I can’t believe it it’s so easy I wanna cry!!!!!!!!!!!! thanks heidi!! Thanks heidi. I’m only and only express way. Will see this before fixing. Love you. Xx
    Isa A. Blogger
    https://bit.ly/39f9FN0

    Reply

    1. It is amazingly easy! It’s definitely great for people who don’t make desserts too often. 🙂

      Reply

  4. This is a very easy recipe. Love the play on the lemon 🍋 pudding mix. This was genius. Thanks for sharing your delicious cheesecake recipe.

    Reply

  5. Wow! This looks so fabulous! I have never had lemon cheesecake before but this looks so fab and easy to do. I’m so willing to give it a try! Thank you for sharing

    Reply

  7. This is awesome! I love how simple it is and also no bake. We don’t have air conditioning either this summer and I dread turning on the oven! Plus, lemon and cheesecake sounds like a delicious combo!

    Reply

  8. I am in love with how smooth and creamy this cheesecake looks! Lemon is my summer flavor; it is so cooling, and my favorite thing is I do not have to bake myself whilst baking this.
    Thanks for sharing! 🙂

    Reply

        1. Hi Teresa, if it’s in an airtight container, it should keep in the refrigerator for 3-5 days. I wouldn’t make it more than 3 days ahead of time so it will keep a couple of days after your event for leftovers (if there are any) :). I hope that helps! Please let me know how it turns out and if you have any other questions.

          Reply

  9. I love cheese cake. It is one of my favorite cakes. I have not ever made my own and would love to try this out. I would never have though to add lemon love the this idea. Totally have to try it out.

    Reply

  14. This is a great idea for a no bake dessert and I love lemon! Thanks for sharing!

    Reply

  19. This sounds like the perfect recipe for summer! I feel you, I hate turning on the oven when it’s this hot. I have never made cheesecake before, although I love baking and cooking. The thing is, always felt like it was too dificult for me to make, so I never actually tried. This recipe seems super easy, so I’ll definitely give it a try this summer! Thank you for sharing!

    Reply

  21. OMG! Yummy!! I’ve never had a lemon cheesecake before but it sounds fab. I actually am not that big of a fan of cheesecake but my family loves it so when I host, I usually pick one up for them! I’m going to pin this for later because it looks super easy! Thanks Heidi x

    Lynn | https://www.lynnmumbingmejia.com

    Reply

  22. I am not a fan of cheesecake but this cheesecake sounds refreshing and amazing. I cant wait to try it. Thank you for sharing.

    Reply

  23. This cheesecake sounds absolutely amazing. It’s going straight on my list of things to bake ASAP! Xo

    Reply
  25. Pingback: Blueberry Crisp Recipe - Real Life of Lulu

  27. I remember my grandmother making this – it’s so delicious! What type of milk do you suggest? whole – 2% – skim?

    Reply

    1. Hi Lori, that’s so fun! I love hearing connections like that. Food equals memories. I would suggest whole or 2% for this recipe. I used 2% and it was perfect. 🙂

      Reply

  28. 5 stars
    I cannot believe how easy this cheesecake was to make. I am always intimidated by new recipes, but you made it look easy and I am so glad I made it. It was a huge hit at my potluck party.

    Reply

  30. 5 stars
    This was an easy, light, and refreshing summer dessert for a neighborhood potluck. Will make again! 🙂

    Reply

  32. I have been looking for a recipe lemon cheesecake for a while. Can you top this with canned blueberries?

    Reply
5 from 5 votes

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