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.
Prep Time15 minutes mins
Cook Time0 minutes mins
Chill2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 277kcal
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese {softened}
- 8 ounces whipped topping
- ⅓ cup lemon juice
- 1 Tablespoon lemon zest
- 1 pre-made graham cracker crust
Toppings
- 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.
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Keep store-bought crust in its foil pan; transfer to a pie plate for a polished look.
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Use room-temperature cream cheese for a smooth, lump-free texture.
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Gently mix whipped topping to maintain a light consistency.
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Chill the cheesecake for the recommended time to retain its shape.
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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