No Bake Lemon Cheesecake
A creamy, tangy no-bake lemon cheesecake with a crisp graham cracker crust, ideal for summer gatherings and those craving a refreshing citrus dessert.
Ingredients
Instructions
- Prepare a graham cracker or vanilla cookie crust in a 9-inch pie pan; cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add the lemon instant pudding mix to the cream cheese, mixing well.
- Add the milk and continue to mix until the mixture is smooth and thickened.
- Pour the filling into the cooled graham cracker crust.
- Refrigerate for at least 2 hours before serving.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is at room temperature before mixing. If you don't have lemon pudding mix, you can substitute with vanilla and add fresh lemon juice and zest for flavor. For added texture, consider folding in whipped cream before pouring into the crust, similar to the lightness found in Cherry-Whip Pie.
Serving Suggestions
Serve this cheesecake chilled, garnished with lemon slices or whipped cream for an elegant touch. It pairs beautifully with fresh berries or a fruit compote for added flavor and color. This dessert is perfect for summer gatherings or as a light end to a meal, and is a delightful alternative to richer options like Peanut Butter Pudding Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust's integrity, it's best to slice and serve directly from the pie pan. If you need to reheat, let it sit at room temperature for a few minutes before serving, as this will soften the filling slightly.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Lemon Cheesecake contains roughly 1341 calories, with 19g protein, 200g carbohydrates, and 52g fat. It is an excellent source of iron (75% of the Daily Value), calcium (61% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1345mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but keep in mind that it may affect the creaminess and texture of the cheesecake. The flavor will still be delicious, but the filling might not be as rich as when using full-fat cream cheese.
How long does this cheesecake need to set?
The cheesecake should be refrigerated for at least 2 hours before serving to allow it to set properly. For best results, consider letting it chill overnight, which will enhance the flavors and improve the texture.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).