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No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}


I am so excited because today I am sharing my No Bake Lemon Cheesecake recipe!  The best part…it only has 5 ingredients.  It is also wonderful because lemon has such a refreshing flavor.  A hint of tart with the sweetness of the cheesecake is a mouthwatering combination.  Serve this simple 5 ingredient cheesecake all year long.  Friends and family will quickly become huge fans of this amazing Lemon Cheesecake recipe!

Do you love lemon recipes?  Try these Easy Lemon Curd Thumbprint Cookies

No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

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No Bake 5 Ingredient Lemon Cheesecake

So many people {myself included} can’t get enough lemon flavor.  Combine that with the simplicity of a totally no bake, 5 ingredient dessert and there is bound to be excitement.  

Using sweetened condensed milk in the filling helps balance the tartness that lemon can add to recipes without being too sweet.  But it is the tub of whipped topping that gives this no-bake cheesecake a velvety and thick texture.

There is so much going on with this amazing Lemon Cheesecake that nobody will believe there are only a handful of ingredients.  And don’t worry…I won’t tell anyone!

No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

Ingredients Needed 

  • Cream Cheese-the perfect starting point for a smooth and creamy filling.
  • Sweetened Condensed Milk-added to help balance the tartness of the lemon without being too sweet.
  • Whipped Topping-a great ingredient to give the cheesecake filling an extra creamy and light texture.
  • Lemon Juice & Zest-adding both the juice and zest helps to give this simple cheesecake amazing flavor.  It also gives great flavor to Mini Lemon Bundt Cakes.
  • Graham Cracker Crust-using a store bought crust keeps this cheesecake super simple and still delicious.

How to Make a 5 Ingredient No Bake Lemon Cheesecake

  1. Using a premade graham cracker crust is a great option when you are wanting to make a no-bake dessert.  They are delicious, inexpensive and make this cheesecake super easy to make.
  2. Begin the filling for your no bake lemon cheesecake by combining the room temperature cream cheese and the sweetened condensed milk.  A hand mixer works well for this step.
  3. Once the cream cheese and sweetened condensed milk are mixed together and smooth, add the cool whip and carefully mix.  You don’t want to over mix at this point.  The cool whip is what will be giving the cheesecake its volume and it can deflate easily.  If you are using a mixer then make sure to be on a low speed.  Finally, add the lemon juice and zest.  Gently mix it into the other ingredients until everything is nicely incorporated and being sure to not over mix.
  4. Pour the prepared batter into the premade crust and spread out evenly.  Be sure to spread it out to the edges of the crust.

Steps for making No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

Refrigerate the No Bake Lemon Cheesecake for at least 2 hours {preferably overnight}.  I like to serve it with a ring of whipped topping around the edge and lemon zest curls.

No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

5 Tips for the Perfect No Bake Cheesecake

  1. Use a no-bake crust!  The whole point of making a no-bake cheesecake is so that you don’t have to turn on the oven.  If you don’t want to use a store bought crust then go ahead and try a Vanilla Wafer or Golden Oreo Crust.
  2. Keep the store bought cheesecake in the foil pan it comes in but then add the pan and crust to a nice pie plate.  This makes the pie look a bit more professional and also makes it easier to move the pie around.
  3. Use room temperature cream cheese.  A lumpy cheesecake isn’t very appealing.  Making sure your cream cheese is at room temperature will ensure a smooth creamy cheesecake.
  4. Don’t over mix the filling after adding the whipped topping.  The whipped topping is giving it a bit of sweetness but it is also giving the cheesecake a nice light consistency.  Lightly mix it in with a hand held mixer or fold it in with a spoon.
  5. Let the cheesecake chill for the proper amount of time.  Rushing the chilling process can mean a cheesecake that doesn’t hold its shape once you try to cut a slice.

No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

Lemon Cheesecake Topping Options

I love to keep the toppings simple but use whatever you like or have on hand and would go well with the flavor of lemon.  Here are some ideas.

  • Fresh Berries-Raspberries, blueberries, strawberries and blackberries {or a combination} would all taste amazing on top of this Lemon Cheesecake.
  • Lemon Curd-Keep the lemon flavor going with a layer of lemon curd on top of the cheesecake.
  • Pie Filling-There are so many wonderful flavors of pie filling and the bit of sweetness would go wonderfully with the tart lemon.
  • Chocolate-Add chocolate shavings or chocolate syrup to the top for a fun twist.  Chocolate and citrus go so well together and the contrast of color would be gorgeous.
  • Oreos-Lemon or Golden Oreos would both be great additions to the top of this no bake cheesecake.  The added crunch would be awesome!

How to Store 

The best way to store Lemon No Bake Cheesecake is in the refrigerator.  It will last for up to 4 days as long as the cheesecake is covered tightly in plastic wrap or in a good airtight container.

You can also freeze this No Bake Lemon Cheesecake.  It can either be defrosted or served frozen for a fun and different cheesecake texture.

No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}, by Top US dessert blog Practically Homemade

Do you love No Bake Desserts?  Try these recipes:

No Bake Lemon Cheesecake Recipe (5 Ingredients)

A delicious No Bake Lemon Cheesecake is only 5 ingredients away. Super simple to make and made in a premade crust, it will be a family favorite.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Servings: 10 slices
Calories: 277kcal
4.03 from 43 votes
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  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese {softened}
  • 8 ounces whipped topping
  • cup lemon juice
  • 1 Tablespoon lemon zest
  • 1 pre-made graham cracker crust


  • 1 cup whipped topping
  • 1 teaspoon lemon zest


  • In a medium bowl combine sweetened condensed milk and softened cream cheese with an electric mixer until smooth. Add Cool Whip and gently mix it into the milk and cream cheese mixture. Add lemon juice and zest, mix until it is evenly incorporated into the mixture. Do not over mix. Remove plastic from the pre-made graham cracker crust and pour filling into crust. Spread mixture evenly into crust. Refrigerate for at least 2 hours {preferably overnight}. Serve with a dollup of Cool Whip and a wedge of lemon.


  • Keep store-bought crust in its foil pan; transfer to a pie plate for a polished look.
  • Use room-temperature cream cheese for a smooth, lump-free texture.
  • Gently mix whipped topping to maintain a light consistency.
  • Chill the cheesecake for the recommended time to retain its shape.
  • Top with fresh berries, lemon curd, or whipped cream and lemon peel curls.


Serving: 1slice | Calories: 277kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 144mg | Potassium: 216mg | Fiber: 0.03g | Sugar: 30g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 0.1mg
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