No Bake Lemon Cheesecake is a light and creamy cheesecake,
flavored with lemon and lime juices in a graham cracker crust.
Watch the video for this recipe!
Lemon. Lime. Creamy. Graham Cracker crust. No bake. Need I say more? When I want to whip up a quick dessert, no-bake cheesecake is my go-to recipe.
This recipe requires absolutely no cooking and you don’t have to worry about preparing and baking the crust.
We are using a pre-made graham cracker crust because the work is already done for you, but any prepared graham cracker crust will work.
More recipes ---> Homemade Cheesecake, Buttermilk Pie, Sweet Potato Pie, Green Apple Crumble Pie, Banana Pudding Pound Cake, Kentucky Butter Cake, Sock it to Me Pound Cake, Coconut Cream Cheese Pound Cake, Cream Cheese Pound Cake, Condensed Milk Pound Cake, Apple Pie Egg Rolls.
Ingredients needed to make the No Bake Lemon Cheesecake:
Steps to make the Lemon Lime Cheesecake:
In a large bowl, blend the cream cheese, condensed milk, lemon juice, and lime juice. Pour the mixture into the graham cracker crust and spread the batter evenly.
Refrigerate the pie for a minimum of four hours. The pie is best refrigerated overnight. Make sure that you remove the cream cheese from the refrigerator about an hour prior to preparing.
You want your cream cheese to be at room temperature, but not warm. This will make it so much easier to blend with the other ingredients. This pie was made with fresh lemon and lime juice, but store-bought juice will work just fine.
The lemon and lime juice mixed with the condensed milk creates the perfect balance of tartness for the cheesecake.
Frequently Asked Questions:
Store the cheesecake in the refrigerator for up to four days.
Absolutely! Cover it in plastic wrap, then cover it with foil and freeze for up to three months.
Cherry topping, strawberry sauce, apple pie filling, fresh fruit, caramel, chocolate and whipped cream are great options just to name a few.
**Shop my Amazon store to get cooking items used in our recipes!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
- In a large bowl, blend the cream cheese, condensed milk, lemon juice, and lime juice together.
- Pour the mixture into the graham cracker crust and spread it evenly.
- Refrigerate for a minimum of four hours prior to serving. Best refrigerated overnight.