No Bake Lemon Cheesecake
Lemon Cheesecake is the perfect, refreshing dessert to enjoy on a nice hot summer day and this no-bake version is easy to put together without heating up the house!
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Servings: 10 Servings
Calories: 640kcal
Equipment
- Mixing Bowl(s)
- Electric Hand Mixer
- Whisk
- Rubber Spatula
- Springform Pan
Ingredients
Crust Ingredients
- 35 Golden Oreos
- 6 Tbsp Unsalted Butter, Melted
Cheesecake Ingredients
- ½ Cup Lemon Juice, Fresh
- 1 (.25 oz) Unflavored Gelatin Packet
- ¼ Cup Condensed Milk
- 24 oz Cream Cheese, softened
- ½ Cup Granulated Sugar
- 2 Tbsp Sour Cream
- 2 ½ Tbsp Lemon Zest
- 3 Cups Cool Whip
Garnish Ingredients
- 2 Tsp Lemon Zest
- 3 Cups Cool Whip
- Fresh Lemon Slices
- Fresh Strawberries, Halved
Instructions
Crust Instructions
- Place the Golden Oreos in a food processor and pulse on high until crushed.
- Place your butter in a microwave safe bowl and heat for 60 seconds or until melted.
- Place the Golden Oreos in a medium sized bowl. Add your melted butter to the Golden Oreos and mix to combine.
- In a 9 inch springform pan, add your Golden Oreo mixture and press the mixture to the bottom and all the way up the sides.
- Place the pan in the refrigerator for 1 hour to harden.
Cheesecake Filling Ingredients
- In a small bowl, add your fresh lemon juice and gelatin packet, whisk to combine. Set to the side for 5 minutes.
- Whisk the lemon gelatin, then add your condensed milk to the mixture and whisk again. Set aside.
- In a bowl of a stand mixer add your cream cheese and sugar. Mix on high until fully combined, making sure to scrape the sides for even mixing
- Add your sour cream, lemon zest, and lemon gelatin mixture to the cream cheese mixture. Mix on high until fully combined.
- Remove the bowl from the mixer and add your cool whip. Gently fold your cool whip into your cream cheese mixture until fully combined. Add the lemon cream cheese filling into the Golden Oreo crust.
- Place the cheesecake into the refrigerator for 5-6 hours and allow it to rest.
- You know the cheesecake is ready when it is firm. Top it with the cheesecake with Cool Whip and garnish.
- Remove the spring form from the cheesecake and serve. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Golden Oreos: Golden Oreos are used for the cheesecake’s crust! Some recipes call for removing the cream filling but that sounds like a lot of work to remove the yummiest part of the cookie! For this recipe, we leave the filling in.
- Lemon Juice: In other recipes, pre-packaged lemon juice is a totally okay addition. But in this dessert where lemon flavor is supposed to shine, I highly recommend fresh-squeezed lemon juice!
- Unflavored Gelatin Packet: I prefer to use lemon juice and unflavored gelatin rather than lemon jello because I prefer the taste of fresh lemon
- Cream Cheese: I used full fat cream cheese. The reduced fat tends to have a softer texture which may not set as well.
- Lemon Zest: From the same fresh lemons you juice
- Cool Whip: Don’t forget to thaw this in the fridge overnight or on the counter for an hour before attempting to bake with it!
- For lump-free filling it’s best to use room temperature cream cheese. Let your blocks of cream cheese sit on the counter for a few hours before you begin so they have time to soften. You can also soften it a little quicker by placing the block of cream cheese, still in its foil wrapper, in a bowl of warm water for ten minutes.
- Beat your cream cheese completely before you add in any other ingredients. Making sure your cream cheese is smooth is the best way to make sure all your filling is smooth.
- Keep your cheesecake in the refrigerator until you are ready to serve. This ensures it stays solid and gives clean slices. Ideally this cake should be refrigerated for 6 hours or more. It’s a great make-ahead dessert.
- I love the taste of the golden oreos but you could definitely save time and use a pre-made crust of graham crackers. You can also substitute graham crackers if you prefer a simple graham cracker crust. It will be just as delicious. Keep in mind that if you are using a premade graham cracker crust, the crust will likely be too small to fit all of the filling. In that case, buy two crusts and make 2!
- Taste your filling before you add it to your pan. That’s the beauty of a no-bake dessert. If you need to add a little more lemon zest, you know right away rather than waiting while it sits in the oven.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 61g | Protein: 8g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 421mg | Potassium: 226mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1239IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 1mg
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